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Scoop of homemade chocolate chip cookie dough ice cream in ice cream cone

Chocolate Chip Cookie Dough Ice Cream

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!
Course Dessert
Cuisine American
Keyword easy, homemade, summer
Prep Time: 30 minutes
Churning & Freezing Time 3 hours
Yields: 1 1/2 quarts
Recipe by Tessa Arias

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

Directions

  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 manufacturer’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 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F.