How to Make the Perfect Cookie Dough Ice Cream
American · Easy · 260 min · 8 servings
This cookie dough ice cream is the ultimate kid friendly frozen treat packed with safe to eat egg free cookie dough chunks folded through creamy vanilla ice cream. Kids love the fun surprise of finding chunks of chewy cookie dough in every single scoop making this flavor an all time family favorite.
Why this recipe works
This Cookie Dough Ice Cream recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 260 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14oz
- 1 cup heat treated all purpose flour
- 0.5 cup brown sugar packed
- 0.5 cup salted butter softened
- 0.75 cup mini chocolate chips
Step by step instructions
Step 1: Make the Edible Cookie Dough
Beat the softened butter and brown sugar together until fluffy. Stir in the heat treated flour and 2 tablespoons of milk one at a time until a soft dough forms. Fold in half the chocolate chips. Roll into small chunks and freeze for 15 minutes until firm.
Step 2: Whip the Cream
Beat the cold heavy whipping cream in a large chilled bowl on high speed until stiff peaks form, about 3 to 4 minutes. The cream must be very cold and whipped to stiff peaks for the best creamy texture.
Step 3: Fold the Ice Cream Base
Stir the vanilla extract into the sweetened condensed milk then gently fold this into the whipped cream with a spatula until just combined. Fold in the remaining chocolate chips being careful to keep the mixture light and airy.
Step 4: Layer and Freeze
Pour half the ice cream mixture into a loaf pan, scatter half the frozen cookie dough chunks over the top, pour in the remaining ice cream, and press the rest of the cookie dough chunks in. Cover and freeze for at least 4 hours until solid.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all purpose flour → gluten free flour blend for a gluten free cookie dough version
- salted butter → vegan butter sticks for a dairy free cookie dough filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using raw untreated flour in the cookie dough which carries a food safety risk and must always be heat treated first
- Adding warm cookie dough chunks to the ice cream base which causes them to sink and melt into the mixture
Nutrition facts
Per serving: 420 calories, 5g protein, 48g carbs, 24g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →