Description

Ever wished you could scoop up the best part of baking cookies—the dough—and eat it in a creamy, dreamy ice cream? Say hello to Chocolate Chip Cookie Dough Ice Cream, a 4.0-star treat loved by 10 reviewers! This homemade dessert combines rich, velvety ice cream with chunks of edible cookie dough, packed with chocolate chips.

Ingredients

Scale

This recipe makes 1 quart of ice cream. Here’s what you’ll need:

For the Cookie Dough:
- 8 ounces (2 sticks) cool unsalted butter, cut into pieces (creates a rich, creamy dough).
- 1 cup packed light brown sugar (adds caramel-like sweetness).
- ½ cup granulated sugar (for balanced sweetness).
- 1 teaspoon pure vanilla extract (enhances flavor).
- 2 eggs (binds the dough; safe since it’s not baked).
- 2 ¼ cups all-purpose flour (gives structure).
- 1 teaspoon baking soda (for texture, though not baked).
- 1 teaspoon salt (balances sweetness).
- 1 cup chocolate chips (adds chocolatey bursts).
For the Ice Cream Base:
- 2 cups half-and-half (adds richness without being too heavy).
- 2 cups heavy cream (makes it dense and creamy).
- ½ vanilla bean, split lengthwise (infuses deep vanilla flavor).
- 9 egg yolks (creates a custard-like texture).
- ¾ cup sugar (sweetens the base).
Equipment:
- Ice cream maker (for freezing the base).
- Fine sieve (to strain the custard).
- Thermometer (optional, for checking custard temperature).

Why These Ingredients Matter

The cookie dough is the star, with butter, sugars, and chocolate chips creating soft, sweet chunks. The ice cream base uses fresh cream and half-and-half for a rich, dense texture, while the vanilla bean adds a luxurious flavor. Egg yolks make the custard thick and creamy, like eggnog. As the cook’s note highlights, whole vanilla beans (Mexican, Madagascar, Indonesian, or Tahitian) give unique flavor notes, making this ice cream stand out.

Substitutions and Variations

Butter: Use salted butter but reduce the added salt to ½ teaspoon.
Sugars: Swap brown sugar for coconut sugar or use all granulated sugar for a lighter flavor.
Flour: Use heat-treated flour (bake at 350°F for 5 minutes) for extra safety since the dough is raw. Gluten-free flour works, too.
Chocolate Chips: Swap for white chocolate, butterscotch chips, or chopped dark chocolate.
Eggs: For egg-free dough, use ¼ cup applesauce or mashed banana, but the texture may be softer.
Cream: Use all heavy cream for a richer base or coconut cream for a dairy-free option (though it may affect texture).
Vanilla Bean: Use 2 teaspoons vanilla extract if beans aren’t available, but the flavor will be less intense.
Vegan: Use plant-based butter, dairy-free cream, and egg substitutes like aquafaba for the custard.

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Instructions

Step 1: Make the Cookie Dough

In a mixer with a paddle attachment (or using a hand mixer), cream 2 sticks cool unsalted butter until soft and fluffy (about 2 minutes).
Add 1 cup light brown sugar and ½ cup granulated sugar; mix until combined.
Add 1 teaspoon vanilla extract and 1 egg; mix well. Add the second egg and mix.
Add 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; mix until just combined.
Stir in 1 cup chocolate chips.
Roll the dough into a long, thin rope (about ½-inch thick). Cut into small bits (pea-sized or slightly larger).
Refrigerate the dough bits until ready to use.

Tip: Don’t overmix the dough to keep it soft. Chill it to make cutting easier.

Step 2: Prepare the Ice Cream Base

In a saucepan over medium heat, combine 2 cups half-and-half, 2 cups heavy cream, and ½ vanilla bean (split lengthwise).
Whisk occasionally to prevent burning or sticking. Heat until it reaches a fast simmer (not a boil), about 5-7 minutes.
Turn off the heat and let the mixture infuse for 10 minutes.

Tip: Scrape the vanilla bean seeds into the mixture for extra flavor before heating.

Step 3: Make the Custard

In a bowl, whisk together 9 egg yolks and ¾ cup sugar until smooth.
Slowly whisk half of the warm cream mixture into the egg yolk mixture to temper it (prevent scrambling).
Pour the egg-cream mixture back into the saucepan with the remaining cream.
Heat over medium, stirring constantly with a wooden spoon, until it reaches 180°F (or when a stripe on the back of the spoon stays clear, about 5-7 minutes).
Remove from heat immediately.

Tip: Use a thermometer for accuracy, or test with the spoon method to avoid overcooking.

Step 4: Chill the Custard

Place 2 handfuls of ice cubes in a large bowl and cover with cold water.
Rest a smaller bowl in the ice bath.
Strain the custard through a fine sieve into the smaller bowl to remove vanilla bean pieces.
Chill in the fridge for 3 hours.

Tip: Stir occasionally while chilling to cool evenly and prevent a skin from forming.

Step 5: Freeze the Ice Cream

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions (usually 20-30 minutes).
Meanwhile, chill a large bowl in the freezer.

Tip: Ensure the ice cream maker bowl is fully frozen (at least 24 hours) for best results.

Step 6: Add the Cookie Dough

When the ice cream is frozen but still soft, transfer it to the chilled bowl.
Fold in the refrigerated cookie dough bits (use as much as you like; you may have extra).
Pack the ice cream into sealable containers and freeze for at least 1 hour to firm up.

Tip: Fold gently to distribute dough evenly without breaking it up too much.

Step 7: Bonus Cookies (Optional)

Preheat the oven to 350°F.
Roll any leftover cookie dough into balls and place on a baking sheet.
Bake for 10-12 minutes until golden. Enjoy as a bonus treat!

Tip: Flatten dough balls slightly for even baking.