Tessa’s Recipe Rundown
Taste: I LOVE the touch of malt powder and the flavor 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 😉
Would I make this again? Yes!
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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.
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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. The ice cream was richer than plain old vanilla ice cream.
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. No artificial flavors added. And best of all? There’s no eggs or cooking involved!
Sprinkle of Science
How to Make Chocolate Chip Cookie Dough 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 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant-read thermometer to guarantee it hits the temperature at which bacteria dies.
- BONUS TIP: Heating the flour in the oven also toasts it slightly, giving it a nutty, caramelized natural 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. I have not tried any dairy substitutes.
Do I Have to Use Corn Syrup in Chocolate Chip Cookie Dough Ice Cream?
The recipe contains a small amount of corn syrup. Why? It helps to prevent the ice cream from crystalizing and getting too hard. Feel free to omit it if you prefer. You can also use a splash of vodka to help prevent crystallization.
The Best Ice Cream Maker
I love my Cuisinart ice cream machine. I’ve had it for several 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 you’re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning – otherwise, you’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 Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don’t have an ice cream machine!
Storing & Serving Chocolate Chip Cookie Dough Ice Cream
- Make the cookie dough ahead of time, if needed. 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 crystallizing.
- Store for up to 1 month.
- The longer the ice cream is stored, the more flavorful it will become! However, the longer it’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, where the outside becomes liquidy while the inside is still hard.
More Homemade Ice Cream Recipes:
- Classic Vanilla Ice Cream
- Strawberry Cheesecake Ice Cream
- Death by Chocolate Ice Cream
- Cookie Butter Ice Cream
- Cookies & Cream Fudge Swirl Ice Cream
Chocolate Chip Cookie Dough Ice Cream
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Ingredients
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
Instructions
- For the cookie dough:
- 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.
- Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
- For the ice cream:
- In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
- Pour the mixture into an ice cream maker. Chrun and freeze according to the manufacturer’s directions.
- 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.
- 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 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F to kill any bacteria.
- Use Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don’t have an ice cream machine
Photos by Ashley McLaughlin.
Absolutely love it! Super easy and super yummy! I accidentally got chocolate malt powder but it still tasted AMAZING!!! I also added the malt powder to the base which turned out great. I doubled the cookie dough as well, I recommend that. I exchanged the corn syrup in the dough and ice cream for honey and that turned out well, also. Thanks for the recipe!
So great your substitutions worked well! I agree, I always double the cookie dough, I don’t think there’s such a thing as too much! 🙂
Hello. I was wondering what the corn syrup in the cookie dough is for, and if it is important, is there a substitute?
Thanks.
Hi Kacey! Tessa actually explains corn syrup and what it does as well as a substitute in the pink box above the recipe 🙂 Let us know what you think of this recipe when you give it a try!
well, it says why its in the ice cream, but not why its in the dough. Sorry for the trouble.
Sorry about that, I misread your question! It actually produces the same results in the cookie dough though, by preventing it from becoming too hard in the freezer 🙂 I hope that helps!
thank you. that makes sense. 🙂
What’s the heavy cream for in the dough?
Hi Kacey! It’s added to help soften the dough 🙂
Where do i find how to print out. To many ads
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!