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A sugar cone of chocolate chip cookie dough ice cream lying on a bed of chocolate chips.
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5 from 1 vote

Chocolate Chip Cookie Dough Ice Cream

For this chocolate chip cookie dough ice cream, milky vanilla ice cream and shards of edible cookie dough collide to create a truly exceptional frozen dessert.
Prep Time25 minutes
Cook Time50 minutes
Chill Time8 hours
Total Time9 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 411

Equipment

  • Ice cream maker

Ingredients

For the vanilla ice cream

  • ¾ teaspoon xanthan gum, (I’m so easy to find!)
  • 2 tablespoons dry milk powder
  • ¾ cup granulated sugar
  • pinch of salt
  • 2 tablespoons corn syrup
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 tablespoon vanilla extract

For the cookie dough

US - Metric

Instructions

Make the vanilla ice cream

  • Mix the ¾ teaspoon xanthan gum, 2 tablespoons dry milk powder, ¾ cup granulated sugar, and pinch of salt in a small bowl.
    Dry milk powder, sugar, and xanthan gum being whisked together in a bowl.
  • Pour the 1 ½ cups whole milk into a saucepan, then drizzle in the 2 tablespoons corn syrup.
    A man's hand drizzling corn syrup into a saucepan of milk.
  • Heat the milk mixture over medium heat. Dump in the sugar mixture and whisk vigorously until the sugar dissolves, 2 to 3 minutes.
    A sugar, xanthan gum, dry milk, and salt mixture being added to a saucepan of milk.
  • Slide the saucepan off the heat and whisk in the 1 ½ cups heavy cream.
    Milk being poured into a saucepan.
  • Stir in the 1 tablespoon vanilla extract.
    Vanilla being whisked into a ice cream custard.
  • Pour the ice cream base into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours or, for better flavor and texture, overnight (8 to 12 hours).
    Ice cream custard being poured into a bowl.

Prepare the cookie dough

  • Make 1 recipe eggless chocolate chip cookie dough according to the recipe instructions, adding the 2 ½ tablespoons corn syrup in step 4 when you add the milk and vanilla.
    A bowl of edible chocolate chip cookie dough with a spoon and napkin on the side.
  • Scoop out 1 to 1/2 cups of the dough. Refrigerate the rest to munch on at your leisure.
  • Either flatten the dough to a 1/4 thicken or roll it into small balls of different sizes on a parchment-lined baking sheet. Freeze until solid.
    A piece of chocolate chip cookie dough and several small balls of dough on a baking sheet.
  • If you've flattened the dough, chop the slab of frozen dough into shards of varying sizes. Slide the sheet back into the freezer.
    Chocolate chip cookie dough scored into pieces and rolled into balls.

Churn and freeze the ice cream

  • Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
    Ice cream churning in an ice cream maker.
  • Gently fold in the frozen cookie dough shards or balls.
    Pieces of chocolate chip cookie dough being added to an ice cream maker.
  • Transfer the ice cream to an airtight container and freeze until firm, 4 to 6 hours.
  • Scoop and enjoy your homemade cookie dough ice cream!
    A sugar cone of chocolate chip cookie dough ice cream lying on a bed of chocolate chips.

Notes

  1. Toast the flour on the stovetop--If you don't want to turn on your oven, you can toast the flour in a skillet on the stovetop over medium heat for about 5 minutes, stirring frequently. Watch it carefully so that it doesn't burn.
  2. Storage--Store the ice cream in a freezer safe container for up to 1 month.

Nutrition

Serving: 0.5cup | Calories: 411kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 195mg | Sodium: 95mg | Fiber: 0.1g | Sugar: 41g