Cookie Dough Ice Cream
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When I’m craving a sweet treat that feels like a little indulgence, this Cookie Dough Ice Cream is my go-to. It’s like taking your favorite cookie dough and turning it into a dreamy ice cream. I love whipping this up on lazy weekends or when friends come over—it’s always a hit. The ice cream maker makes the process so easy and fun; you just blend, churn, and freeze. And you get to mix in chunks of homemade cookie dough for that extra bit of indulgence. It’s the kind of dessert that makes everyone smile and keeps you coming back for more. Enjoy it with a drizzle of chocolate syrup or more cookie dough on top for the ultimate treat!
Why You’ll Love Cookie Dough Ice Cream
- Decadent Cookie Dough Flavor: This ice cream has chunks of homemade cookie dough mixed in, giving you that classic cookie dough taste in every bite.
- Creamy and Smooth Texture: The coconut milk and sweetened condensed milk create a rich, creamy base that’s incredibly satisfying.
- Fun to Make: Using an ice cream maker is a fun way to turn simple ingredients into a delicious treat. Plus, it’s a great activity for a weekend.
- Customizable Toppings: You can add extra cookie dough or chocolate syrup on top, making it easy to personalize each serving.
- Perfect for Sharing: Whether you’re hosting a get-together or just want a special treat, this ice cream is always a crowd-pleaser and perfect for sharing.
Ingredients Needed To Make Cookie Dough Ice Cream
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Butter
- Vanilla extract
- Chocolate chips
- Granulated sugar
- Brown sugar
- Gluten-Free or all-purpose flour
- Milk
For the Ice Cream
- Unsweetened coconut milk
- Sweetened condensed milk
- Vanilla extract
- Optional toppings: chocolate syrup, extra cookie dough
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
Get all the best baking tips!
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Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Cookie Dough Ice Cream
- Make the Cookie Dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract and milk, then add flour and chocolate chips. Chill the dough in the fridge for at least an hour.
- Prepare the Ice Cream Base: Blend coconut milk, sweetened condensed milk, and vanilla extract until smooth.
- Churn the Ice Cream: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Add Cookie Dough: When the ice cream is almost set, fold in pieces of the chilled cookie dough.
- Freeze and Serve: Transfer the ice cream to a freezer-safe container and freeze for at least four hours. Scoop into bowls, add chocolate syrup and extra cookie dough if desired, and enjoy!
Commonly Asked Questions
How long does the ice cream need to freeze?
The ice cream should be frozen for at least four hours to reach the right consistency. This allows it to firm up properly and become scoopable. If you’re in a rush, you can freeze it for a shorter time, but the texture might be a bit softer.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare and chill the cookie dough up to a week in advance. Just keep it stored in an airtight container in the fridge until you’re ready to use it. If you want to keep it longer, you can freeze the dough.
What should I do if I don’t have an ice cream maker?
If you don’t have an ice cream maker, you can still make this recipe. Pour the blended ice cream mixture into a freezer-safe container and stir it every 30 minutes for the first few hours to break up ice crystals and achieve a smoother texture.
How should I store the leftover ice cream?
Store any leftover ice cream in a freezer-safe container with a tight-fitting lid. It will keep well for up to two weeks. To prevent ice crystals from forming, make sure the container is sealed properly and try to avoid leaving it out at room temperature for too long.
Can I add other mix-ins to the ice cream?
Definitely! Feel free to add other mix-ins like crushed nuts, sprinkles, or swirls of caramel or fudge when the ice cream is almost done churning. Just fold them in gently so they distribute evenly without affecting the texture too much.
How can I ensure my cookie dough is safe to eat?
To make sure the cookie dough is safe to eat, you can heat-treat the flour before using it. Spread the flour on a baking sheet and bake it at a moderate temperature for a few minutes to kill any potential bacteria. This step is especially important if you’re making raw cookie dough.
Cookie Dough Ice Cream
Equipment
- Measuring cups and spoons
- Freezer-safe container
Ingredients
Edible Chocolate Chip Cookie Dough Ingredients (You will need ½ of this dough for the ice cream)
- ½ cup butter room temperature
- 2 ½ tsp vanilla extract
- 1 ½ cups chocolate chips
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ¾ cups 1.1 GF or all-purpose flour
- ⅓ cup milk
Cookie Dough Ice Cream Ingredients
- 2 cans 13.66 oz each unsweetened coconut milk
- ½ cup sweetened condensed milk
- 1 tbsp vanilla extract
- Optional toppings: chocolate syrup extra cookie dough
Instructions
- Mix Wet Ingredients: In a mixing bowl, cream together the room temperature butter, granulated sugar, and brown sugar on high speed for 5 minutes until the mixture is light and fluffy.
- Add Dry Ingredients: Mix in the vanilla extract and milk until fully combined. Gradually add the flour, followed by the chocolate chips, stirring until just combined.
- Chill Dough: Place the cookie dough in the fridge to chill for at least 1 hour.
Make the Ice Cream
- Blend Ingredients: In a blender, combine the coconut milk, sweetened condensed milk, and vanilla extract. Blend until smooth for about 30 seconds.
- Churn Ice Cream: Pour the blended mixture into the ice cream maker bowl once it’s cold. Churn according to your ice cream maker's instructions.
- Add Cookie Dough: When the ice cream is nearly set, fold in pieces of the chilled cookie dough (using half of the prepared dough).
- Freeze: Once the ice cream maker signals that the ice cream is done, transfer it to a freezer-safe container. Enjoy or freeze for a later time.
- Serve and Enjoy: Scoop the ice cream into bowls, drizzle with chocolate syrup, and top with extra cookie dough if desired. Enjoy!
Notes
Nutrition
I hope you’re as excited about this Cookie Dough Ice Cream as I am! It’s the kind of treat that turns any ordinary day into something special, and the homemade cookie dough really takes it over the top.
