Chocolate Chip Cookie Dough Ice Cream

Here’s my biggest gripe with store-bought chocolate chip cookie dough ice cream: there’s never enough actual cookie dough! I want every single bite to contain at least one substantial chunk of that sweet, chewy goodness.

That’s exactly what this recipe delivers – generous portions of edible cookie dough scattered throughout a rich, creamy base that actually tastes like cookie dough itself, not just plain vanilla ice cream with a few token pieces mixed in.

The Secret Behind This Recipe’s Success

What Makes This Ice Cream Base Special?

Unlike traditional vanilla ice cream bases, this recipe uses several key ingredients that create authentic cookie dough flavor:

• Brown Butter: Cooking butter until it develops golden, nutty notes adds incredible depth
• Brown Sugar: Provides that signature molasses sweetness found in cookie dough
• No-Churn Method: Whipped cream creates the perfect texture without any special equipment
• Strategic Layering: Alternating ice cream and cookie dough ensures even distribution

The Cookie Dough Component

The star of this dessert is the safe-to-eat cookie dough made without eggs. Each batch creates plenty of chunks that maintain their soft texture even when frozen, giving you that perfect contrast between creamy ice cream and chewy dough pieces.

Step-by-Step Process

Creating the Perfect Cookie Dough

Start by preparing your edible cookie dough mixture. Cream together softened butter with both brown and white sugars until light and fluffy. Add milk and vanilla extract, then incorporate flour and a pinch of salt. The key is achieving the right consistency – soft enough to bite through easily but firm enough to hold its shape when frozen.

Mini chocolate chips get folded in at the end, ensuring every cookie dough piece contains those essential chocolate morsels. Refrigerate this mixture while you prepare the ice cream base to help it firm up properly.

Building the Ice cream Base

The magic happens when you brown the butter for the ice cream base. Heat butter in a small saucepan over medium-low heat, stirring occasionally until it turns golden brown and develops a wonderfully nutty aroma. This process typically takes 5-7 minutes, but watch carefully to prevent burning.

Once cooled to room temperature, combine the brown butter with brown sugar, sweetened condensed milk, and vanilla extract. Meanwhile, whip heavy cream to stiff peaks in a separate bowl. The key to successful no-churn ice cream is properly whipped cream – it should hold its shape when you lift the beaters.

Gently fold the brown butter mixture into the whipped cream in two additions, being careful not to deflate the air you’ve incorporated. This technique ensures your final product will be smooth and scoopable rather than icy.

Assembly and Freezing

Layer half the ice cream base in your chosen freezer-safe container (a standard loaf pan works perfectly). Distribute half the cookie dough pieces throughout, breaking them into bite-sized chunks. Add remaining ice cream base, then top with remaining cookie dough pieces and extra mini chocolate chips.

Cover tightly with plastic wrap pressed directly against the surface to prevent ice crystals from forming. Freeze overnight for best results – while you can serve it after about 6 hours, the texture improves significantly with longer freezing time.

Expert Tips for Success

Flour Safety Considerations

Since this recipe uses raw flour in the cookie dough, consider heat-treating it first. Spread flour on a baking sheet and bake at 350°F for 10 minutes, or microwave in 30-second intervals until it reaches 165°F. This step eliminates potential bacteria while adding a subtle toasted flavor that enhances the overall taste.

Temperature Management

Keep your heavy cream refrigerated until ready to use – cold cream whips more easily and holds its structure better. Similarly, ensure your brown butter cools completely before mixing it with other ingredients to prevent melting the whipped cream.

Storage and Serving

This chocolate chip cookie dough ice cream stays fresh in the freezer for up to one month when properly stored. For easiest scooping, transfer the container to the refrigerator 15-20 minutes before serving. This allows it to soften evenly without becoming soup-like around the edges.

Customization Options

Flavor Variations

• Double Chocolate: Add cocoa powder to the ice cream base for chocolate cookie dough ice cream
• Peanut Butter Twist: Incorporate peanut butter into either the cookie dough or ice cream base
• Seasonal Spices: Add cinnamon or nutmeg for fall-inspired flavors

Mix-in Alternatives

• Different Chips: Try butterscotch, white chocolate, or peanut butter chips
• Nuts: Chopped walnuts or pecans add nice texture contrast
• Caramel Swirl: Drizzle caramel sauce between layers for extra indulgence

Troubleshooting Common Issues

Ice Cream Too Soft

This usually indicates the cream wasn’t whipped to proper stiff peaks or the mixture wasn’t frozen long enough. Ensure cream reaches the right consistency before folding in other ingredients.

Ice Cream Too Hard

Over-freezing can create an overly firm texture. Always plan to soften slightly before serving, and consider reducing the freezing time if consistently too hard.

Uneven Cookie Dough Distribution

Break cookie dough into smaller, more uniform pieces and distribute them more evenly between layers. Gentle pressing helps ensure pieces stay in place during freezing.

Nutritional Benefits

While this is definitely an indulgent treat, making it at home allows you to control ingredient quality and portions. The recipe uses real butter, cream, and vanilla rather than artificial flavors and stabilizers found in many commercial varieties.

Conclusion

This homemade chocolate chip cookie dough ice cream delivers everything you want from this classic flavor – rich, creamy texture, authentic cookie dough taste, and generous mix-ins in every bite. The no-churn method makes it accessible to everyone, while the brown butter base elevates it far beyond typical homemade ice cream recipes.

Whether you’re satisfying a personal craving or impressing guests at your next gathering, this recipe consistently delivers restaurant-quality results from your own kitchen. The combination of techniques used here – from browning butter to proper layering – creates a dessert that’s truly greater than the sum of its parts.

Chocolate Chip Cookie Dough Ice Cream

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• Author: Madilyn

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Description

No-churn ice cream that tastes like real cookie dough, loaded with generous chunks in every creamy, dreamy scoop.

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Ingredients

Scale 1x2x3x

For Cookie Dough Pieces:

• ¼ cup unsalted butter, room temperature
• 3 tablespoons dark brown sugar, packed
• 2 tablespoons granulated sugar
• 1 tablespoon whole milk
• ½ teaspoon pure vanilla extract
• ⅓ cup all-purpose flour
• Pinch of salt
• ⅓ cup mini chocolate chips

For Ice Cream Base:

• 3 tablespoons unsalted butter
• 2 tablespoons dark brown sugar, packed
• 1 cup sweetened condensed milk (scant cup)
• 1 teaspoon pure vanilla extract
• 2 cups heavy whipping cream, well-chilled
• ⅓ cup mini chocolate chips

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Instructions

Prepare Cookie Dough:

1. Using an electric mixer, cream butter and both sugars until light and fluffy, about 1 minute.
2. Beat in milk and vanilla extract until well combined.
3. Mix in flour and salt until just incorporated.
4. Fold in chocolate chips by hand.
5. Refrigerate mixture while preparing ice cream base.

Make Ice Cream Base:

1. In a small saucepan, melt butter over medium-low heat.
2. Continue cooking, stirring occasionally, until butter turns golden brown and develops a nutty aroma.
3. Transfer to a medium bowl and stir in brown sugar.
4. Allow to cool to room temperature, approximately 15 minutes.
5. Whisk in sweetened condensed milk and vanilla extract until smooth.
6. In a separate large bowl, whip heavy cream to stiff peaks using an electric mixer.
7. Gently fold half the condensed milk mixture into whipped cream.
8. Add remaining condensed milk mixture and fold until just combined.
9. Fold in most of the mini chocolate chips, reserving some for topping.

Assemble and Freeze:

1. Spread half the ice cream mixture in a freezer-safe container.
2. Break cookie dough into small chunks and distribute half over ice cream.
3. Add remaining ice cream mixture and top with remaining cookie dough pieces and reserved chocolate chips.
4. Cover with plastic wrap pressed directly against surface.
5. Freeze overnight or until completely firm.
6. Before serving, allow to soften in refrigerator for 15-20 minutes.

Notes

• Flour Safety: Heat-treat flour at 350°F for 10 minutes if concerned about raw flour consumption
• Storage: Keeps well-covered in freezer for up to 1 month
• Serving: For best texture, soften in refrigerator rather than at room temperature
• Equipment: No ice cream maker required for this no-churn recipe