This yummy homemade ice cream is filled with chocolate chip cookie dough pieces, making it a sweet treat! It’s creamy, delicious, and super easy to make.
I love how you can enjoy this ice cream without any fancy machines—just mix, freeze, and enjoy! Plus, who can resist sneaking a cookie dough bite? 🍪😋
Key Ingredients & Substitutions
Heavy Whipping Cream: This ingredient is key for a creamy texture. If you want to lighten it up, you could use half-and-half or a mix of heavy cream and whole milk, but the consistency will be a bit less rich.
Sweetened Condensed Milk: It adds sweetness and creaminess. If you’re looking for a dairy-free option, try using coconut cream or dairy-free condensed milk made from almond or oat milk.
Butter: Unsalted butter is best for the cookie dough to control the saltiness. If you’re dairy-free, you can use plant-based butter instead.
All-Purpose Flour: Make sure to heat-treat the flour to ensure it’s safe to eat raw. To make it gluten-free, swap it for a gluten-free all-purpose flour blend.
Mini Chocolate Chips: I prefer mini chips because they spread more evenly. You can use regular chocolate chips, or if you want something different, try peanut butter chips or chopped up chocolate bars.
How Do I Get the Ice Cream to Be Creamy and Smooth?
Creating a creamy, smooth ice cream hinges on the whipping process. When you whip the heavy cream, aim for stiff peaks—this means it should hold its shape. Be gentle when folding in the condensed milk, as you want to maintain that airiness.
- Whip the heavy cream until it holds stiff peaks.
- Mix the sweetened condensed milk and vanilla in a separate bowl until combined.
- Carefully fold the condensed milk mixture into the whipped cream; do this slowly to preserve the airiness that gives the ice cream its texture.
Lastly, folding in the cookie dough should be done gently, too! This ensures you don’t deflate the mixture, keeping it light and creamy.
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For The Ice Cream Base:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
For The Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose flour (heat-treated or microwave for 1 minute to make safe to eat)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (plus extra for mixing into ice cream)
How Much Time Will You Need?
This delightful ice cream takes about 20 minutes of prep time, plus at least 30 minutes to freeze the cookie dough, and 4-6 hours to freeze the ice cream. It’s a bit of waiting, but so worth it!
Step-by-Step Instructions:
1. Preparing the Cookie Dough:
To kick things off, grab a large bowl and cream the softened butter, brown sugar, and granulated sugar together until it’s nice and fluffy. Next, add the milk and vanilla extract, mixing well until combined. Slowly mix in the heat-treated flour until everything is just combined (don’t overmix!). Gently fold in the mini chocolate chips.
Now, form the dough into small bite-sized balls and place them on a baking sheet lined with parchment paper. Pop those in the freezer for at least 30 minutes to firm up.
2. Making the Ice Cream Base:
In another large bowl, whip the heavy cream using an electric mixer until stiff peaks form—this step is key for a creamy texture! In a separate bowl, mix together the sweetened condensed milk and vanilla extract. Now, gently fold the condensed milk mixture into the whipped cream until everything is smooth and combined. Be gentle to keep that airy texture!
3. Assembling the Ice Cream:
Now it’s time to bring it all together! Fold the cookie dough balls and any extra mini chocolate chips into the ice cream base, ensuring everything is evenly distributed. Transfer your delicious mixture into a freezer-safe container, cover it up, and freeze for at least 4-6 hours (or until firm)!
4. Serve and Enjoy:
Once frozen, scoop the creamy ice cream into bowls and enjoy your homemade chocolate chip cookie dough ice cream! It’s a treat that’s perfect for any occasion!
This recipe yields a rich, creamy experience with delightful chunks of cookie dough—a truly irresistible treat!
Can I Use Whipped Topping Instead of Heavy Cream?
While whipped topping can be a lighter alternative, it won’t provide the same rich and creamy texture. If you’re aiming for a decadent ice cream experience, heavy cream is recommended for the best results.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To keep it creamy and scoopable, press a piece of plastic wrap against the surface before sealing it with the lid. It should stay fresh for about 2-3 weeks!
What If I Don’t Have Mini Chocolate Chips?
No problem! You can use regular chocolate chips, chopped chocolate bars, or even pieces of your favorite candy. Just chop them into smaller pieces to mimic the mini chips for easier mixing!
Can I Make This Recipe Dairy-Free?
Absolutely! For a dairy-free version, use coconut cream instead of heavy cream, and replace the butter with a dairy-free alternative like vegan butter. You can also find dairy-free sweetened condensed milk options!
