Description
Rich chocolate chip cookie dough ice cream delivers pure indulgence with creamy vanilla base and chunks of edible dough. Sweet summer memories swirl through each cool, delightful spoonful you’ll savor.
Ingredients
Scale
Cookie Dough Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 1 cup (120 grams) all-purpose flour (heat-treated)
- ½ cup (85 grams) mini chocolate chips
- 2 tablespoons (30 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
- ½ teaspoon (2.5 grams) salt
Ice Cream Base Ingredients:
- 2 cups (480 milliliters) heavy cream
- 1 (14 ounces / 397 grams) can sweetened condensed milk
- ½ cup (85 grams) mini chocolate chips
Flavoring Ingredients:
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Prepare the cookie dough elements by blending softened butter with brown and granulated sugars until achieving a velvety consistency. Incorporate milk and vanilla extract, stirring thoroughly.
- Gradually introduce flour and salt, mixing until fully integrated. Delicately fold miniature chocolate chips throughout the mixture.
- Shape the dough into petite, bite-sized spheres, ensuring uniform size and texture. Transfer these morsels to the freezer to solidify while preparing the ice cream foundation.
- Whip heavy cream vigorously until forming pronounced, sturdy peaks that maintain their structured shape.
- Gently fold sweetened condensed milk and vanilla extract into the whipped cream, creating a silky, uniform base with minimal disruption to the cream’s delicate structure.
- Retrieve the frozen cookie dough bites and additional mini chocolate chips. Carefully distribute these throughout the cream mixture, ensuring even dispersion.
- Transfer the combined ice cream blend into a loaf pan or freezer-safe container, smoothing the surface with a spatula for a refined finish.
- Seal the container securely with plastic wrap or a fitted lid to prevent crystallization and freezer burn.
- Allow the dessert to rest in the freezer for a minimum of six hours, preferably overnight, enabling complete solidification and flavor melding.
- When ready to serve, extract the ice cream and scoop into chilled bowls, enjoying the rich, creamy texture and embedded cookie dough surprises.
Notes
- Always use room temperature butter for the smoothest cookie dough texture, which helps ingredients blend effortlessly.
- Chill cookie dough bites completely before adding to ice cream base to prevent melting and maintain distinct chunks.
- For a gluten-free version, substitute all-purpose flour with almond or coconut flour, ensuring a similar consistency and taste.
- Consider using dark chocolate mini chips for a more intense chocolate flavor that complements the sweet ice cream base.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg