Chocolate Chip Cookie Dough Ice Cream

Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.

close up of vanilla ice cream with cookie dough chunks

Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.

As much as we love cookies, sometimes you just want the cookie dough, right? (Not that I’ve ever turned down a Dark Chocolate Toffee Cookie or one of Grandma’s Monster Cookies.)

The Edible Chocolate Chip Cookie Dough I made a few years ago was the initial inspiration for this homemade cookie dough ice cream. Every single cookie dough filled bite is creamy ice cream heaven.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

edible cookie dough in metal bowl with blue spatula

Edible Chocolate Chip Cookie Dough

While making the edible cookie dough is the most time-intensive part of this recipe, it’s well worth the effort!

You’ll need the following ingredients to make this recipe:

butter
light brown sugar
vanilla extract
all-purpose flour
baking soda
mini chocolate chips

To make the cookie dough for ice cream, stir the ingredients together while the ice cream churns, and the cookie dough chunks will be ready to stir into the ice cream when it’s finished churning.

Wondering how those cute chunks are made? It’s easier than you might think! Just press the cookie dough out across a parchment-lined tray and chill in the refrigerator or freezer until firm.

Use a sharp knife or pizza cutter to cut the cold cookie dough into 1/2-inch chunks. The cookie dough chunks can be made ahead of time and stored in an airtight container in the refrigerator.

chunks of edible cookie dough on parchment lined tray

Can You Eat Raw Flour?

Turns out that you aren’t supposed to eat raw flour. However, if you’re like me, you’ve probably been tasting cookie dough and cake batters your entire life without any issues at all, right?

That said, when making a full batch of cookie dough with plans to consume it raw, it’s not a bad idea to follow the safety recommendation and toast the flour for 5 minutes in the oven first.

Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.

assembling ice cream with cookie dough chunks

Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.

Transfer the finished ice cream to an airtight container and gently fold in the remaining ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.

frozen container of cookie dough ice cream on brightly colored napkin

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

chocolate chip cookie dough ice cream in white bowl with wooden handled spoon

Chocolate Chip Ice Cream

Once you’re all set with the right equipment, you’ll want to try making all your favorite chocolate chip ice cream flavors!

With miniature chocolate chips swirled through every bite of this chocolate chip ice cream, the tiny bursts of chocolate will have you coming back for “just one more bite” until it is gone.

Fresh Mint Chocolate Chunk Ice Cream is like no other mint ice cream you’ve tried in the past. This is a softer, fresher mint flavor that just might blow your mind. It reminds me of a dressed-up version of the Andes mint that comes with the check at a restaurant.

close up photo of ice cream with cookie dough chunks

Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy strawberry vanilla base. The flavor is very reminiscent of chocolate-covered strawberries.

Chocolate Chip Toffee Bits Ice Cream is exactly that – a homemade vanilla ice cream fully loaded with miniature chocolate chips and toffee bits.

Designed to mimic store-bought varieties of Mint Chocolate Chip Ice Cream, this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.

Servings: 6 servings (about 1.5 quarts)

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Chocolate Chip Cookie Dough Ice Cream

Edible Chocolate Chip Cookie Dough Chunks

Ice Cream Instructions

Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
Transfer the finished ice cream to an airtight container and gently fold in the remaining ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.

Edible Cookie Dough Instructions

Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips. The dough should be thick and sticky.
Transfer the dough to a parchment lined tray. Place another sheet of parchment over the dough and press flat, to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10 minutes.
Transfer the parchment and cookie dough to a cutting board and remove the top sheet of parchment. Use a sharp knife or pizza cutter to slice the cookie dough into ½-inch square pieces.

To heat treat your flour, just spread the flour across a parchment-lined baking sheet. (The parchment isn’t required, but it will make it easy to transfer the flour to the mixing bowl when it’s cool.) Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.

Calories: 596kcal · Carbohydrates: 62g · Protein: 5g · Fat: 37g · Saturated Fat: 23g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Trans Fat: 1g · Cholesterol: 106mg · Sodium: 208mg · Potassium: 184mg · Fiber: 1g · Sugar: 54g · Vitamin A: 1362IU · Vitamin C: 1mg · Calcium: 140mg · Iron: 1mg