Cookie Dough Ice Cream Recipe: The Ultimate Homemade Treat

Imagine sinking your spoon into a creamy, dreamy ice cream, studded with chunks of soft, chewy cookie dough. That’s the magic of homemade cookie dough ice cream! Forget the store-bought versions with their questionable ingredients and often-stale dough. This recipe lets you create a truly decadent dessert, tailored to your exact taste. We’re talking perfectly balanced sweetness, creamy texture, and that irresistible cookie dough flavor that everyone loves. Get ready to impress your friends and family (or just yourself!) with this easy-to-follow and incredibly rewarding recipe.

Why This Recipe Works

This recipe isn’t just about throwing ingredients together and hoping for the best. We’ve carefully crafted it to ensure a perfect balance of flavors and textures. Here’s why it works:

• No-Cook Cookie Dough: We use a heat-treated flour method, ensuring the cookie dough is safe to eat without baking. This keeps it soft and chewy, the perfect contrast to the cold ice cream.
• Rich and Creamy Base: A combination of heavy cream and whole milk creates a luxuriously smooth ice cream base. The addition of sugar and vanilla extract provides the perfect level of sweetness.
• Perfect Cookie Dough to Ice Cream Ratio: We’ve tested and tweaked the recipe to ensure the ideal amount of cookie dough in every bite. You’ll get plenty of dough without overwhelming the ice cream.
• Easy to Customize: Want to add chocolate chips to the dough? Use different extracts? This recipe is a fantastic base that you can easily adapt to your personal preferences.
• Churn-Free Option: While an ice cream maker produces the best results, we also offer instructions for a churn-free version, so everyone can enjoy this treat.

Ingredients

• For the Cookie Dough:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour, heat-treated (see instructions below)
  • 2 tablespoons milk
  • 1/2 cup semi-sweet chocolate chips
• For the Ice Cream Base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

1. Heat-Treat the Flour: Spread the flour evenly on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the temperature reaches 165°F (74°C) with a food thermometer. Let cool completely before using. This step is crucial for killing any bacteria in the flour, making it safe to eat raw.
2. Make the Cookie Dough: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and salt.
3. Combine Wet and Dry Ingredients: Gradually add the cooled, heat-treated flour to the butter mixture, mixing until just combined. Do not overmix. Stir in the milk until the dough comes together.
4. Add Chocolate Chips: Fold in the chocolate chips.
5. Chill the Cookie Dough: Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to handle and prevent it from melting too quickly in the ice cream.
6. Make the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm but not boiling.
7. Chill the Ice Cream Base: Remove the ice cream base from the heat and let it cool completely. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to chill thoroughly, resulting in a smoother ice cream.
8. Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
9. Add the Cookie Dough: While the ice cream is churning during the last 5 minutes, break the chilled cookie dough into small, bite-sized pieces. Gently add the cookie dough pieces to the ice cream maker.
10. Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. This allows the ice cream to fully set and the cookie dough to freeze properly.
11. Churn-Free Option: If you don’t have an ice cream maker, after chilling the ice cream base overnight, whisk it vigorously every 30 minutes for 2-3 hours while it’s in the freezer. This will help break up ice crystals and create a smoother texture. After the last whisk, fold in the cookie dough pieces and freeze until firm. It won’t be quite as creamy as churned ice cream, but still delicious!

Tips for Success

• Don’t Skip Heat-Treating the Flour: This is essential for food safety.
• Chill Everything Thoroughly: Chilling the cookie dough and ice cream base is crucial for the best texture and flavor.
• Use High-Quality Ingredients: The better the ingredients, the better the ice cream.
• Don’t Overmix the Cookie Dough: Overmixing will result in tough cookie dough.
• Adjust Sweetness to Taste: If you prefer a less sweet ice cream, reduce the amount of sugar slightly.
• Experiment with Flavors: Try adding different extracts to the cookie dough or ice cream base, such as almond, peppermint, or butterscotch.

Storage Instructions

Store your homemade cookie dough ice cream in an airtight container in the freezer. It will keep for up to 2 weeks. For the best texture, let the ice cream soften slightly before serving.

FAQ

• Can I use a different type of flour? While all-purpose flour is recommended, you can use gluten-free all-purpose flour blend. Ensure it’s also heat-treated.
• Can I use a different type of sugar? Granulated sugar and light brown sugar are recommended for the cookie dough. You can substitute with other sweeteners, but it may alter the taste and texture.
• Can I add nuts to the cookie dough? Absolutely! Chopped walnuts or pecans would be a great addition.
• My ice cream is too hard. What can I do? Let the ice cream sit at room temperature for a few minutes to soften before scooping.
• My ice cream is too icy. What did I do wrong? Make sure you chill the ice cream base thoroughly and use an ice cream maker for the best results. The churn-free method can sometimes result in a slightly icier texture.

Conclusion

Making your own cookie dough ice cream is a fun and rewarding experience. With this recipe, you can create a truly delicious and customizable dessert that’s sure to impress. So, gather your ingredients, fire up your ice cream maker (or get ready to whisk!), and get ready to enjoy the ultimate homemade treat. Happy scooping!