This post may contain affiliate links. Read our disclosure policy.
My problem with chocolate chip cookie dough ice cream?
There’s never enough cookie dough!!!
I almost want it to be cookie dough with a side of ice cream.
A couple years ago, I had the cookie dough ice cream from Salt & Straw in L.A. and it instantly became my favorite cookie dough ice cream ever.
Huge chunks of dough and a balanced depth of flavor, so it was more than just sweet. The ice cream was richer than plain old vanilla ice cream.
I took their flavor as inspiration by adding lots of brown sugar, a touch of malted milk powder to enhance the flavor of the ice cream, and an extra pinch of salt. No artificial flavors added. And best of all? There’s no eggs or cooking involved!
Chocolate Chip Cookie Dough Ice Cream Recipe Tips
How to Make Cookie Dough with RAW Flour?
To make the raw flour safer, we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant-read thermometer to guarantee it hit the temperature at which bacteria dies.
BONUS TIP: Heating the flour in the oven also toasts it slightly, giving it a nutty, caramelized natural flavor that works beautifully in this recipe.
I like big chunks of cookie dough in my ice cream, but that also makes it a little harder to scoop. Feel free to cut your dough into smaller pieces if you prefer.
How to Make Soft & Creamy Homemade Ice Cream
Always use cold whole dairy milk and cream. Anything lower fat will be watery, thin, and just not worth the effort. I have not tried any dairy substitutes.
Do I Have to Use Corn Syrup in Chocolate Chip Cookie Dough Ice Cream?
The recipe contains a small amount of corn syrup. Why? It helps to prevent the ice cream from crystalizing and getting too hard. Feel free to omit it if you prefer. You can also use a splash of vodka to help prevent crystallization.
The Best Ice Cream Maker
I love my Cuisinart ice cream machine. I’ve had it for several years and used it to literally write a cookbook about ice cream – so it’s gotten A LOT of wear and tear. I actually prefer it to the KitchenAid attachment.
If you’re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning – otherwise, you’ll end up with soup. That means when you shake the freezer bowl, you should hear absolutely no liquid sloshing.
Can I Make This Recipe Without an Ice Cream Machine?
Although an ice cream maker really does produce the best smooth and creamy results, you can use Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don’t have an ice cream machine!
Storing & Serving Chocolate Chip Cookie Dough Ice Cream
- Make the cookie dough ahead of time, if needed. Just store in an airtight container in the freezer.
- Be sure to store the ice cream in a very well-sealed airtight container with plastic wrap pressed against the surface. This will help prevent the ice cream from crystallizing.
- Store for up to 1 month.
- The longer the ice cream is stored, the more flavorful it will become! However, the longer it’s stored, the harder it will become as well.
- To make it perfectly scoopable, refrigerate it for 30 minutes so it becomes evenly softened. This works better than letting it sit at room temperature, where the outside becomes liquidy while the inside is still hard.
More Homemade Ice Cream Recipes
For the cookie dough:
-
4
tablespoons
(57 grams) unsalted butter,
melted
-
1/3
cup
(67 grams) packed light brown sugar
-
1
tablespoon
heavy cream
-
1
tablespoon
corn syrup
-
1/2
teaspoon
vanilla extract
-
2/3
(85 grams) cup all-purpose flour
(**see note below**)
-
1
tablespoon
malted milk powder,
optional
-
1/4
teaspoon
fine sea salt
-
1/2
cup
(90 grams) miniature semisweet chocolate chips
For the ice cream:
-
1 1/2
cups
whole milk,
cold
-
2
cups
heavy cream,
cold
-
1/2
cup
(100 grams) granulated sugar
-
1/4
cup
(50 grams) light brown sugar
-
1
tablespoon
corn syrup or golden syrup
-
1/4
teaspoon
fine sea salt
-
1
teaspoon
vanilla bean paste
(or extract)
-
1/4
cup
(30 grams) miniature semisweet chocolate chips
-
-
In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour*, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
-
Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
-
-
In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
-
Pour the mixture into an ice cream maker. Chrun and freeze according to the manufacturer’s directions.
-
Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
-
Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.
- *Heat treat the flour by baking it at 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F to kill any bacteria.
- Use Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don't have an ice cream machine
Photos by Ashley McLaughlin.
Absolutely love it! Super easy and super yummy! I accidentally got chocolate malt powder but it still tasted AMAZING!!! I also added the malt powder to the base which turned out great. I doubled the cookie dough as well, I recommend that. I exchanged the corn syrup in the dough and ice cream for honey and that turned out well, also. Thanks for the recipe!
So great your substitutions worked well! I agree, I always double the cookie dough, I don’t think there’s such a thing as too much! 🙂
Hello. I was wondering what the corn syrup in the cookie dough is for, and if it is important, is there a substitute?
Thanks.
Hi Kacey! Tessa actually explains corn syrup and what it does as well as a substitute in the pink box above the recipe 🙂 Let us know what you think of this recipe when you give it a try!
well, it says why its in the ice cream, but not why its in the dough. Sorry for the trouble.
Sorry about that, I misread your question! It actually produces the same results in the cookie dough though, by preventing it from becoming too hard in the freezer 🙂 I hope that helps!
thank you. that makes sense. 🙂
What’s the heavy cream for in the dough?
Hi Kacey! It’s added to help soften the dough 🙂
Where do i find how to print out. To many ads
Hi Karen! To print out the recipe, you can either click the red print button icon that’s located at the top of the page, just below the Yield and Prep Time, or you can click the Jump to Recipe! button and click the red print button icon that’s just below the recipe title. I hope that helps!
This is the best homemade ice cream I have ever had! I added a tablespoon of malt powder to the ice cream also and it tasted amazing!
Delicious!! I’m so happy you loved this recipe 🙂
I want to make this recipe n I don’t have an ice cream machine so with your alternate method where you have shown 3 methods without a machine so if I want to use 1st method i.e 2ingredients method then how should I wisk it till it peaks appear as in this recipe for ice cream u use milk n cream both so do I have to use 2nd method that you shown for those who dont have a machine?
Thanks much!!
Hi Zeba, if you look at the pink tip box above this recipe, you’ll see that I recommend #2 or #3 of the No Machine Methods, not #1. Hope that helps 🙂
I had just inherited my mom’s ice cream maker when this recipe was posted to Instagram, and I knew it was the perfect recipe to break it in. Chocolate chip cookie dough ice cream is my husband’s favorite, and it was so much fun to make it for him. The flavor is great! Next time I will probably double the cookie dough bits because I like a higher ratio of cookie dough to ice cream, but otherwise this was perfect!
What perfect timing! I’m so happy to hear you both love this recipe! Double the cookie dough bits sounds incredible! 🙂
10/10! Don’t skip the malted milk powder, the end result is amazing.
This is the best!
So glad to hear this!
I made it yesterday for my kids. I followed as it as you mention, but it was less creamy. I didn’t understand what I missed.
i was wondering if i have to do anything to my blueberries, if i want blueberry cheesecake.
Excellent creamy ice cream. My only suggestion for cookie dough lovers out there is to double the cookie dough portion. That was almost enough for this girl who wants the ratio to basically be 50/50 ice cream and cookie dough :)~
Nothing’s better than ice cream in summer, thank you for the nice recipe!
One of the finest writing I have read so far!
I don’t see molasses listed in the ingredients, but I see it in the directions. Are you calling the vanilla paste molasses?
Also, how much vodka should I add? Or is this only if corn syrup is omitted?
I just corrected the recipe, no molasses. Vodka is an option of you omit the corn syrup – just a splash 🙂
Going in the machine now! You’re the best!
Delicious! Best homemade ice cream recipe we’ve tried ever! Super creamy.