This chocolate chip cookie dough ice cream is a fun and creamy treat that everyone loves! Packed with rich chunks of cookie dough and chocolate chips, it’s simply irresistible.
Making this ice cream at home is a breeze! I often save some dough to have as a snack while I wait for it to freeze. Who can blame me for multitasking dessert? 🍪🥄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookie dough its creamy texture. If you’re out, you can use margarine or coconut oil, but note that coconut oil may change the flavor a bit.
Brown Sugar: Brown sugar adds moisture and a hint of caramel flavor. If you don’t have it, you can substitute with white sugar plus a bit of molasses for a similar effect.
All-Purpose Flour: It’s essential for cookie dough, but ensure it’s heat-treated to be safe to eat raw. You can use gluten-free flour or almond flour if needed, though the texture may vary a bit.
Mini Semi-Sweet Chocolate Chips: These add sweetness and richness. You can swap for dark chocolate chips, milk chocolate, or even white chocolate chips based on your preference.
Heavy Cream: This creates a rich ice cream texture. If you want a lighter option, you can substitute with half-and-half or full-fat coconut milk for a dairy-free version.
How Do You Make the Cookie Dough Safe to Eat?
Making cookie dough safe to eat requires a simple step: heat-treating the flour. This kills any potential harmful bacteria. Here’s how to do it:
- Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes. Let it cool before using.
- Alternatively, you can microwave the flour in a safe bowl for about 1 minute, stirring every 15 seconds, until it reaches 165°F (73.9°C).
This small step ensures your cookie dough is safe, allowing you to enjoy it without worry!
What’s the Best Way to Chill the Ice Cream Base?
Chilling the ice cream base thoroughly is crucial for a smooth texture. Here are some tips:
- Use a large bowl so the base cools evenly. Whisking well helps dissolve the sugar completely.
- Cover your bowl tightly with plastic wrap or a lid to keep flavors fresh as it chills.
- Chilling overnight is ideal, but a minimum of 2 hours works too!
This ensures a creamy, velvety ice cream that will scoop nicely after freezing!
With these tips and ingredient insights, you’re all set to create a delicious batch of homemade cookie dough ice cream. Enjoy every scoop!
How to Make Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour (heat-treated to make it safe to eat raw)
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This easy homemade chocolate chip cookie dough ice cream takes about 30 minutes of active preparation time. You’ll need at least 2 hours to chill the ice cream base and 4 hours to freeze the ice cream. So, the total time is approximately 6.5 hours, but most of that is just waiting for things to chill and freeze while you snack on some cookie dough!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by creaming together the softened butter, brown sugar, and granulated sugar in a mixing bowl. Use an electric mixer or a wooden spoon to blend them until the mixture is smooth and fluffy. Add in the vanilla extract and milk, mixing it all until it’s well combined. Gradually fold in the heat-treated flour and salt until a dough forms, then gently mix in the mini chocolate chips. Cover the dough and place it in the refrigerator to chill for at least 30 minutes while you prepare the ice cream base.
2. Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Keep whisking until the sugar is fully dissolved. This step is important for ensuring a smooth texture in your final ice cream!
3. Chill the Ice Cream Mixture:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 2 hours, or overnight if you want the best results. A well-chilled mixture will churn better and give you creamier ice cream.
4. Churn the Ice Cream:
After the base is chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning, which typically takes about 20-25 minutes. You’re aiming for a soft-serve consistency here—it should be thick and creamy!
5. Add the Cookie Dough Chunks:
While the ice cream is churning, take the chilled cookie dough out of the fridge. Cut it into small bite-sized pieces. When there are about 5 minutes left of churning, add the cookie dough chunks to the ice cream maker. This will allow them to spread throughout the ice cream evenly.
6. Freeze the Ice Cream:
Once the ice cream has reached a soft-serve consistency, transfer it into an airtight container. Spread it out evenly and seal the container. Place it in the freezer for at least 4 hours or until it is firm.
7. Serve:
Your homemade chocolate chip cookie dough ice cream is ready! Scoop it into bowls or cones and enjoy. The combination of creamy ice cream with rich chunks of cookie dough and mini chocolate chips makes for a delightful treat!
This recipe yields a deliciously creamy ice cream base combined with generous bits of chewy cookie dough for the ultimate indulgence. Adults and kids alike will love this treat, so enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Flour for the Cookie Dough?
Yes! You can use gluten-free flour or almond flour if you prefer. Just keep in mind that the texture may vary slightly from traditional cookie dough. Make sure any flour used is heat-treated for safety.
How Can I Make This Recipe Dairy-Free?
You can easily make this ice cream dairy-free by substituting heavy cream with coconut cream or any dairy-free cream and using almond or oat milk in place of whole milk. For the butter, use a dairy-free margarine.
How Long Can I Store the Ice Cream?
The homemade chocolate chip cookie dough ice cream can be stored in an airtight container in the freezer for up to 2 weeks. However, for the best texture and taste, enjoy it within the first week!
What Should I Do If My Ice Cream Is Too Hard After Freezing?
If your ice cream is too hard to scoop after freezing, let it sit at room temperature for about 5-10 minutes to soften. You can also microwave a scoop for about 10-15 seconds to make it easier to serve.
Can I Mix In Other Ingredients?
Absolutely! Feel free to customize it by adding nuts, different types of chocolate, or even candy pieces during the last few minutes of churning for extra flavor and texture.
