Chocolate Chip Cookie Dough Ice Cream
Chocolate chip cookie dough ice cream is made with a vanilla ice cream base and has Ben and Jerry’s cookie dough bites and mini chocolate chips mixed throughout. Making your own cookie dough ice cream at home is easy, creamy, and delicious!
We love ice cream around here (and by that, I mean me especially!) Every summer I make raspberry ice cream, mango sorbet (and raspberry sorbet), and this delectable Oreo ice cream cake. Ice cream is such a sweet treat that it’s perfect for hot and sunny weather but add in chocolate chip cookie dough and you have yourself a dessert perfect for couch snuggling and binge-watching movies.
Why Make This Recipe
Putting chocolate chip cookie dough bites into homemade ice cream means you get full control over the quantity so you can load up or skimp where you feel the need. Absolute perfection in every bowl or cone.
You’re going to love this chocolate chip cookie dough ice cream recipe and may find yourself purposefully avoiding the ice cream section at grocery stores knowing there’s a better recipe waiting at home. 😉
- Ben & Jerry’s edible cookie dough: You can buy this pre-made in the freezer section of your grocery store or make your own edible cookie dough bites using the recipe on the card below.
- Egg yolks: Eggs make a custard base of most ice-creams and help to give it a creamy texture.
- Sugar: We need granulated sugar to make our ice cream sweet.
- Salt: We only need a little bit of salt in our ice cream to help bring the flavors out and make them more enhanced and delicious.
- Heavy cream and milk: Both heavy cream and milk act as the liquid base for our ice cream so it’s rich, creamy, and delicious.
- Vanilla: This is what we will use to flavor our ice cream base, but using stronger vanilla makes the flavor even more pronounced. Use what you have on hand.
- Mini chocolate chips: We want mini chocolate chips scattered throughout the ice cream so that every bite is sure to have a great amount of flavor and chocolate.
- Make the Ben and Jerry’s Cookie Dough Bites (or any other edible cookie dough recipe) according to instructions and set aside until needed.
- Make the vanilla base by combining the egg yolks, sugar, and salt in the bowl of a stand mixer. Use the paddle attachment and beat on medium speed until the mixture is a pale yellow and looks fluffy (about 4-5 minutes).
- Combine the cream and milk in a large saucepan over low heat and stir occasionally. You want the mixture to reach 155-160 degrees F on an instant-read thermometer, hot but not boiling.
- Turn the stand mixer down to low and add your heated cream in at a slow and steady pace. Continue mixing as you add until thoroughly combined. This should take about 3 minutes.
- Pour the egg/cream mixture back into the saucepan and return it to the stove over medium/low heat, stirring occasionally.
- Heat the mix to 155-160 degrees F. The mixture should be thick enough to coat the backside of a spoon, and not be boiling hot. A few bubbles appearing along the edge of the pan are normal. Remove the pan from the heat and add in the vanilla extract.
- Set a fine-mesh strainer over a large bowl and pour the vanilla mixture through the strainer. Cover the bowl with plastic wrap and place it in the fridge for 2 hours to chill.
- Set up your ice cream machine according to manual instructions. Add in the chilled ice cream base in a slow and steady stream. Churn according to manufacture instructions. This normally takes about 20-30 minutes.
- Transfer the churned ice cream to a large bowl and use a wooden spoon to stir in the cookie dough pieces and mini chocolate chips.
- Place the ice cream in an airtight container and place it in the freezer for several hours to firm up. Once fully frozen, scoop the ice cream and serve.
You can use any edible cookie dough recipe to make this chocolate chip cookie dough ice cream. Just make sure it is frozen into small balls or chunks prior to stirring it into the ice cream base.
Mini chocolate chips are preferred but if you don’t have them you can use any chocolate chips you have on hand. You can also cut up a chocolate bar and use chocolate chunks instead!
Store the finished ice cream in an airtight container in the freezer for up to 3 months.
Raw cookie dough should never be consumed due to raw eggs and uncooked flour. Both are known to harbor bacteria which can cause people to become sick. That said, eggless cookie doughs with cooked flour, like our edible cookie dough recipes, are much safer to consume and can be placed in ice creams or eaten in unbaked form.
Ben and Jerry created choc chip cookie dough ice cream in 1984 but didn’t start mass-selling it until 1991. Now it’s a hit ice cream flavor seen all in every grocery section and with different variations and companies trying to make it their own. You can even find multiple recipes out there for making homemade versions, just like this recipe.
Favorite Ice Cream/Frozen Treat Recipes
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Chocolate Chip Cookie Dough Ice Cream
Make the cookie dough
- Place the flour in a microwave safe bowl and heave on high in 30 second intervals, stirring between each interval. Continue heating until flour reads 165°F on an instant read thermometer.
- In the bowl of an electric mixer (Fitted with paddle attachment) cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla, cream, and salt. Beat until combined. Scrape down the sides of the bowl. Add the heated flour and mix to combine.
- Fold in the chocolate chips.
- Roll the cookie dough into a rope that’s about ½” inch thick. Place the rope(s) on a parchment lined baking sheet and place the cookie dough in the freezer. Once cold remove from the freezer and cut the rope into bite sized pieces, about ½” inch chunks. Store in the freezer until ready to stir into the ice cream.
Make the vanilla ice cream base
- In the bowl of a stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment beat on medium speed until pale yellow and light and airy, about 4-5 minutes.
- In a large saucepan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don’t have a thermometer the mixture will be hot but not boiling.
- Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 3 minutes.
- Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don’t have a thermometer heat util it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla extract.
- Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl, through the fine mesh strainer. Cover the bowl with plastic wrap and place in the fridge for 2 hour to chill.
- Set up your ice cream machine according to the manufacturers directions. With the machine running, add the cold mixture in a slow steady stream. Churn according to the directions, (which is usually about 20-30 minutes).
- Transfer the churned ice cream to a large bowl. Using a wooden spoon stir in the frozen cookie dough chunks and mini chocolate chips. Place the ice cream in an airtight container and place in the freezer for several hours to firm up. Once fully frozen, remove from freezer, scoop and enjoy!