Filed Under: Chocolate | Dessert | Ice Cream | Summer

Chocolate Chip Cookie Dough Ice Cream

By Tessa Arias
June 19th, 2020
5 from 7 votes
5 from 7 votes

Homemade Chocolate Chip Cookie Dough Ice Cream uses NO eggs and secret ingredients to make for an easy, creamy, and flavor ice cream better than the expensive store brands!

Yield: 1 1/2 quarts

Prep Time: 30 minutes

Tessa's Recipe Rundown...

Taste: I love love love the touch of malt powder and the use of brown sugar in this recipe. So much sweet butterscotch flavor!
Texture: Rich and creamy with big chunks of soft and chewy cookie dough.
Ease: Much easier than custard based ice cream!
Pros: Fun and homemade take on the classic flavor.
Cons: Waiting for the ice cream to ripen in the freezer ๐Ÿ˜‰
Would I make this again? Yes!

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.

Rich and creamy chocolate chip cookie dough ice cream with spoon

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.

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. Best of all? There’s no eggs or cooking involved!

Bowl of chocolate chip cookie dough ice cream

Chocolate Chip Cookie Dough Ice Cream Recipe Tips

Safe and edible chocolate chip cookie dough cut into chunks for ice cream

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 350ยฐF for 10 minutes or microwaving in 30 second bursts until it reaches 165ยฐF. 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 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.

Do I have to use corn syrup?

The recipe contains a small amount of corn syrup. Why? Well it helps to prevent the ice cream from crystalizing and getting too hard. Feel free to omit it if you want. You can also use a splash of vodka to help prevent crystallization.

What’s your favorite ice cream maker?

I love my Cuisinart ice cream machine. I’ve had it for over seven 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 youโ€™re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning otherwise youโ€™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 #2 or #3 of my No Machine Methods here if you don’t have an ice cream machine!

Storing & Serving:

You can make both the cookie dough ahead of time. 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 crystalizing. Store it for up to 2 weeks.

The longer the ice cream is stored, the more flavorful it will become! However, the longer itโ€™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 because then the outside becomes liquidy while the inside is still hard.

Rich and creamy chocolate chip cookie dough ice cream with spoon

More Homemade Ice Cream Recipes

5 from 7 votes

How to make
Chocolate Chip Cookie Dough Ice Cream

Yield: 1 1/2 quarts
Prep Time: 30 minutes
Churning & Freezing Time 3 hours
Homemade Chocolate Chip Cookie Dough Ice Cream uses NO eggs and secret ingredients to make for an easy, creamy, and flavor ice cream better than the expensive store brands!


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


  1. For the cookie dough:
  2. 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.
  3. Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
  4. For the ice cream:
  5. In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.

  6. Pour the mixture into an ice cream maker. Freeze according to the manufacturerโ€™s directions.

  7. 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.
  8. Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.

Recipe Notes

**Heat treat the flour by baking it at 350ยฐF for 10 minutes or microwaving in 30 second bursts until it reaches 165ยฐF.
Course: Dessert
Cuisine: American
Keyword: easy, homemade, summer

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Karen — January 7, 2022 at 9:53 pm

    Where do i find how to print out. To many ads

    • #
      Emily — January 10, 2022 at 12:31 pm

      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!

  2. #
    Lexi Wilson — June 21, 2021 at 1:03 pm

    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!

    • #
      Tessa — June 21, 2021 at 1:10 pm

      Delicious!! I’m so happy you loved this recipe ๐Ÿ™‚

  3. #
    Zeba fatima — June 14, 2021 at 6:10 pm

    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!!

    • #
      Tessa — June 15, 2021 at 9:19 am

      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 ๐Ÿ™‚

  4. #
    Caitlyn — May 4, 2021 at 2:13 pm

    I had just inherited my momโ€™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 husbandโ€™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!

    • #
      Tessa — May 5, 2021 at 9:55 am

      What perfect timing! I’m so happy to hear you both love this recipe! Double the cookie dough bits sounds incredible! ๐Ÿ™‚

  5. #
    Ashley — April 26, 2021 at 7:08 am

    10/10! Donโ€™t skip the malted milk powder, the end result is amazing.

  6. #
    Samantha — March 4, 2021 at 3:50 am

    This is the best!

    • #
      Tessa — March 4, 2021 at 1:55 pm

      So glad to hear this!

  7. #
    Rohit Singh — July 15, 2020 at 3:32 am

    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.

  8. #
    Kimberley — June 25, 2020 at 5:40 pm

    i was wondering if i have to do anything to my blueberries, if i want blueberry cheesecake.

  9. #
    Michelle — June 24, 2020 at 5:44 pm

    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 :)~

  10. #
    email login — June 24, 2020 at 12:31 am

    Nothing’s better than ice cream in summer, thank you for the nice recipe!

  11. #
    Floranet — June 23, 2020 at 9:16 am

    One of the finest writing I have read so far!

  12. #
    John Guarino — June 20, 2020 at 3:16 pm

    I donโ€™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?

    • #
      Tessa — June 20, 2020 at 6:24 pm

      I just corrected the recipe, no molasses. Vodka is an option of you omit the corn syrup – just a splash ๐Ÿ™‚

      • #
        John Guarino — June 20, 2020 at 7:01 pm

        Going in the machine now! Youโ€™re the best!

  13. #
    Rahul Yadav — June 20, 2020 at 6:19 am

    Delicious! Best homemade ice cream recipe weโ€™ve tried ever! Super creamy.

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