This creamy chocolate chip cookie dough ice cream is a true treat! It’s a mix of rich vanilla ice cream with yummy chunks of cookie dough that everyone loves!
Making this ice cream makes me feel like a kid again! I like to sneak spoonfuls of the cookie dough while waiting for it to freeze. Who can resist that? 😋
I appreciate how easy this recipe is. Just mix, freeze, and scoop! Perfect for hot days or when I need a little pick-me-up after a long day.
Key Ingredients & Substitutions
Flour: It’s crucial to use heat-treated flour for safety in the cookie dough. If you can’t find it, you can bake regular all-purpose flour at 350°F (175°C) for 5-7 minutes to make it safe.
Butter: Unsalted butter allows you to control the salt level in recipes. However, if you’re in a pinch, you can use salted butter but reduce the added salt in the dough.
Chocolate chips: Mini chocolate chips are perfect for this recipe since they mix well into the ice cream. If they’re not handy, regular-sized chocolate chips can work, but they won’t blend as nicely.
Heavy cream and whole milk: These give the ice cream its creamy texture. If you’re looking for a lighter option, you could use half-and-half instead, but the richness will be less pronounced.
How Do I Safely Prepare Edible Cookie Dough?
Preparing cookie dough that’s safe to eat is simple! The key step is to heat-treat the flour. This removes harmful bacteria, making it safe for raw consumption. Here’s how:
- Spread the all-purpose flour onto a baking sheet evenly.
- Bake at 350°F (175°C) for 5-7 minutes. Let it cool completely before using.
- Mix your softened butter and sugars well to create a fluffy texture.
By handling the flour properly and ensuring it’s cool before mixing, you can enjoy delicious, safe cookie dough straight from the bowl!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients:
For the Cookie Dough:
- 1 cup all-purpose flour (heat treated to make it safe to eat)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- pinch of salt
How Much Time Will You Need?
This delightful ice cream takes about 30 minutes to prepare, followed by a freezing time of at least 4 hours or up to overnight to firm up. In total, you’ll be looking at around 4.5 hours until you can scoop into a bowl and enjoy!
Step-by-Step Instructions:
1. Prepare the Edible Cookie Dough:
Let’s start by ensuring the flour is safe to eat. Spread the flour evenly on a baking sheet and pop it in the oven at 350°F (175°C) for 5-7 minutes. Once it’s cool, grab a mixing bowl and cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Next, add in the milk and vanilla extract, mixing well to combine. Gradually add in the cooled flour and salt, stirring until it’s all fully incorporated. Finally, fold in the mini chocolate chips. Transfer your cookie dough to a bowl, cover it up, and refrigerate while you make the ice cream base.
2. Make the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Make sure to whisk until the sugar is completely dissolved. This is where the creamy magic begins!
3. Churn the Ice Cream:
Pour that luscious ice cream base into your ice cream maker. Follow the manufacturer’s instructions to churn it until it reaches a soft-serve consistency. The anticipation is real!
4. Add Cookie Dough Chunks:
While your ice cream is churning, take your chilled cookie dough and chop it into small bite-sized pieces. Once your ice cream is ready, gently fold in those cookie dough chunks, making sure they are evenly distributed throughout the ice cream.
5. Freeze:
Now, transfer your delicious cookie dough ice cream into an airtight container. Pop it in the freezer and let it firm up for at least 4 hours. If time allows, freezing it overnight makes it even better!
6. Serve:
When you’re ready to enjoy your homemade creation, let it sit out at room temperature for about 5 minutes before scooping. This makes it much easier to serve. Grab your bowls or cones and scoop away! Get ready to enjoy your delicious homemade chocolate chip cookie dough ice cream!
Indulging in this creamy ice cream with sweet cookie dough chunks is sure to bring a smile to your face! Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Cookie Dough Instead?
Yes, you can use store-bought cookie dough if you’re short on time! Simply chop it into small pieces and fold it into the churned ice cream just like you would with homemade cookie dough.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks for the best quality. For easier scooping later, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
Can I Make This Recipe Without an Ice Cream Maker?
Absolutely! Simply pour the ice cream base into a shallow dish and freeze it. Stir it every 30 minutes for about 2-3 hours to break up the ice crystals, which will help create a creamy texture.
What If My Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard, let it sit out at room temperature for about 10 minutes before scooping. This will soften it just enough to make serving easier without melting it too much!
