Description
This decadent Chocolate Chip Cookie Dough Ice Cream combines rich and creamy homemade ice cream with sweet, edible cookie dough chunks loaded with mini chocolate chips. This American dessert is perfect for cookie dough lovers looking for a luscious frozen treat that balances smooth ice cream with delightful chewy bites.
Ingredients
Ice Cream Base
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¼ cup mini chocolate chips
Edible Chocolate Chip Cookie Dough Chunks
- ¼ cup butter, room temperature
- ½ cup light brown sugar
- 1½ teaspoons vanilla extract
- ½ cup all-purpose flour, heat treated
- ¼ teaspoon baking soda (optional)
- ⅓ cup mini chocolate chips
Instructions
- Prepare the ice cream base: In a mixing bowl, whisk together the heavy cream, whole milk, sugar, kosher salt, and vanilla extract until the sugar is dissolved and the mixture is well combined.
- Churn the ice cream: Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Add mix-ins and freeze: Transfer the churned ice cream into an airtight container, then gently fold in the remaining ¼ cup of mini chocolate chips and the prepared cookie dough chunks. Seal and place in the freezer to firm up until ready to serve.
- Make edible cookie dough: In a bowl, beat together the room temperature butter, light brown sugar, and vanilla extract until creamy. Gradually add the heat-treated flour and baking soda, mixing well to incorporate.
- Incorporate chocolate chips into dough: Stir the mini chocolate chips into the cookie dough mixture. The dough should be thick and sticky for easy shaping.
- Shape cookie dough chunks: Spread the cookie dough onto a parchment-lined tray, then cover with another sheet of parchment and press down to about ½-inch thickness.
- Chill the dough: Refrigerate the dough for 20 minutes or freeze for 10 minutes to firm up for easier cutting.
- Cut cookie dough pieces: Remove the top parchment sheet, transfer the dough on the bottom parchment to a cutting board, and use a sharp knife or pizza cutter to slice the dough into ½-inch square chunks for mixing into the ice cream.
Notes
- Heat treating flour is essential to eliminate harmful bacteria; bake spread on a parchment-lined baking sheet at 350°F for 5 minutes and allow to cool before use.
- Baking soda in the cookie dough is optional but adds a distinct 'dough' flavor and improves texture.
- Use mini chocolate chips for better distribution throughout the ice cream and cookie dough chunks.
- Ensure cookie dough chunks are well chilled before folding into ice cream to maintain texture and prevent melting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for heat treating flour)
- Category: Dessert
- Method: Churning
- Cuisine: American
