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Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream with heat-treated flour and a smooth custard base, churned and studded with frozen dough chunks. Vanilla ice cream loaded with buttery, chocolate-studded cookie dough that stays scoopable and chunky throughout.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the edible cookie dough
  • 1 cup all-purpose flour Heat-treat for safe-to-eat raw cookie dough.
  • 6 tbsp unsalted butter Soften before mixing.
  • 0.33 cup brown sugar Packed brown sugar for best texture.
  • 2 tbsp milk Use as written for dough consistency.
  • 1 tsp vanilla extract
  • 0.06 salt Pinch for the dough.
  • 0.5 cup mini chocolate chips
For the ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Heat-treat the cookie dough flour
  1. Preheat the oven to 350F. Spread the all-purpose flour on a baking sheet in an even layer and bake for 5 minutes.
  2. Cool the heat-treated flour completely. Let the flour come to room temperature before using so the dough won’t melt.
Make and freeze the edible cookie dough chunks
  1. In a mixing bowl, combine the unsalted butter, brown sugar, milk, vanilla extract, and salt, mixing until smooth. Stir in the heat-treated flour and mini chocolate chips until the mixture becomes a cohesive dough.
  2. Roll the dough into small balls. Place them on a tray and freeze until solid so the chunks stay distinct in the ice cream.
Cook the vanilla custard and chill
  1. Warm the heavy cream and whole milk in a saucepan over medium heat until steaming. Whisk the warmed dairy into the egg yolks and granulated sugar that are beaten together.
  2. Cook the custard until it reaches 175F. Keep stirring constantly so it thickens without scrambling, then strain for a smooth base.
  3. Stir in the vanilla extract and salt. Cool the custard, then refrigerate for 4 hours.
Churn and freeze until firm
  1. Churn the chilled custard in an ice cream maker. In the last 5 minutes of churning, fold in the frozen cookie dough pieces.
  2. Transfer to a freezer-safe container and freeze until firm. Keep covered so the surface doesn’t dry out.

Notes

Pro tip: reach exactly 175F for a custard that thickens without turning grainy—if it starts to look curdled, remove from heat and strain immediately. Store in the freezer in a tightly sealed container for up to 2 weeks. Freeze the finished ice cream for best results; it will solidify well but may soften slightly after long freezer time. Dietary swap: use gluten-free 1:1 flour for heat-treating if you need a gluten-free cookie dough base (follow the same bake time).