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An ice cream scoop with a large scoop of Chocolate Chip Cookie Dough Ice Cream in it.
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Chocolate Chip Cookie Dough Ice Cream

This homemade vanilla ice cream is LOADED with edible chocolate chip cookie dough bites!
Course Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 20 minutes
Freeze & Chill Time 6 hours
Total Time 6 hours 50 minutes
Servings 8 servings
Calories 876kcal

Ingredients

Ben & Jerry's edible cookie dough

  • 1 cup flour
  • 1/2 cup unsalted butter at room temperature
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 cup mini chocolate chips

Vanilla Ice Cream Base

Instructions

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!

Nutrition

Calories: 876kcal | Carbohydrates: 84g | Protein: 9g | Fat: 57g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 360mg | Sodium: 300mg | Potassium: 190mg | Fiber: 1g | Sugar: 68g | Vitamin A: 2081IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg