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Cookie Dough Ice Cream Recipe

American · Dessert · 30 min total

A creamy vanilla ice cream loaded with chunks of edible cookie dough, perfect for satisfying your sweet tooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips

Instructions

1. In a medium bowl, whisk together heavy cream, milk, 3/4 cup sugar, 1 tablespoon vanilla, and 1/4 teaspoon salt until sugar dissolves. Cover and refrigerate until cold, at least 2 hours.
2. Make the cookie dough: In a small bowl, whisk together flour, brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. Cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in mini chocolate chips. The dough should be crumbly but hold together when pressed. Refrigerate while churning ice cream.
3. Pour chilled ice cream base into an ice cream maker and churn according to manufacturer's instructions until soft-serve consistency.
4. While ice cream is churning, break cookie dough into small pea-sized pieces (or larger chunks if desired).
5. When ice cream is done, quickly fold in cookie dough pieces with a spatula. Transfer to a freezer-safe container, press plastic wrap directly onto surface, and freeze until firm, at least 4 hours or overnight.
6. Let sit at room temperature for 5-10 minutes before scooping.

Tips

• For a richer flavor, use half-and-half instead of milk.
• Store in an airtight container for up to 2 weeks.
• If dough is too sticky, chill for 15 minutes before breaking into pieces.

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