Cookie dough with chocolate chips With good reason, ice cream is a classic. Cookie dough bits and chocolate chips are packed into creamy vanilla ice cream! There will be no baking and no eggs. Make my chocolate chip cookies and use them to make ice cream sandwiches.
I couldn’t possibly offer you a recipe for insanely delicious handmade waffle cones without also giving you a fresh ice cream recipe to put inside those cones.
It dawned to me lately that I had never published my chocolate chip cookie dough ice cream recipe, which seems strange given that it is my favorite ice cream flavor.
My two vices have always been cookie dough and ice cream. I can’t refuse any of them. There’s a reason I’m not a smaller dress size, and I’m perfectly OK with it: a life without ice cream and cookie dough is just not worth living for me.
Contents
- Business idea: a cookie dough restaurant
- Making cookie dough ice cream
- Want even more cookie dough?
- This ice cream is so creamy – no eggs needed
- How to serve cookie dough ice cream
- Jazz up your cookie dough ice cream with these toppings:
- Behind the scenes
- Chocolate Chip Cookie Dough Ice Cream
- FAQs
- Can you put raw cookie dough in ice cream?
- What kind of chocolate is in Chocolate Chip Cookie Dough ice cream?
- What is the difference between cookie dough and ice cream cookie dough?
- Does Ben and Jerry’s use raw cookie dough?
- Can you make cookies from the cookie dough in cookie dough ice cream?
- Can you bake Nestle edible cookie dough?
- What are the ingredients in Ben & Jerry’s Chocolate Chip Cookie Dough ice cream?
- Is there raw egg in cookie dough ice cream?
- What are the ingredients in Turkey Hill Chocolate Chip Cookie Dough ice cream?
Please bear with me. I want to start a restaurant that only offers ice cream, cookie dough, and variants on both. Could you imagine?
There’s no way I wouldn’t try everything I prepare and never eat anything else. It is most likely an unbalanced diet.
Probably.
To create cookie dough ice cream, prepare an ice cream base as well as an ice cream-specific cookie dough. Then you’ll combine them.
You can’t simply create cookie dough and bake it in the oven; it has to be egg-free to be safe to consume raw.
- We’re going to use a combination of light brown sugar and granulated sugar; this is important for the cookie dough taste, so don’t use either one or the other.
- To eliminate the possibility of germs in raw flour, heat treat it fast by spreading it out on a baking sheet and toasting it at 350F for 5 minutes. Let it to cool before adding it to your cookie dough mixture.
- Instead of regular-sized chocolate chips, I propose using micro chocolate chips or chopped chocolate.
- You may use whatever kind of milk or nondairy milk you choose, but I prefer a light taste. Coconut milk, for example, will dominate the tastes you want to achieve.
I contemplated tripling the quantity of cookie dough in the recipe, but that seemed a bit excessive. But, honestly, do it if you want to, because I have on occasion.
Overall, the ice cream would be less creamy and more akin to Ben & Jerry’s. There’s nothing wrong with it; it’s simply a different texture than what you see here.
This ice cream is so creamy – no eggs needed
What I like most about this dish is that it remains creamy. There’s no need to warm up the ice cream scoop or leave the ice cream out on the counter until it’s warm enough to scoop.
As long as your freezer isn’t set to an absurdly low temperature, it’s always ready to use.
You can obviously simply scoop it into a bowl and go to town. But it pairs well with my handmade waffle cones. The taste combination of the sugar cookie-esque cone and cookie dough ice cream is plain awful. This is fantastic.
What else could you possibly do? Dip the cone tops in melted chocolate and leave aside before adding the ice cream. Everything you need in a summer dessert: a waffle cone + chocolate + chocolate chip cookie dough ice cream.
- Whipped Funfetti Cream
- Live Well Bake Often’s Homemade Magic Shell
- Pecans, candied
- I Love Naptime’s Simple Hot Fudge Sauce
- Whipped Cream Frosting with Stabilized Mascarpone
- Pinch of Yum’s 5 Minute Miracle Vegan Caramel Sauce
- Whipped Chocolate Guinness Cream
Behind the scenes
Every time I make ice cream, the kitchen becomes a battleground between one of the cats and me. Puck is a die-hard dairy fanatic, and it’s almost difficult to get anything done without periodically picking him up and moving him to another area.
For example, I turned my back to get the ice cream for the shots, and this object appeared in the frame:
Then he went into a bout of sneezing, which resulted in the second photo.
I want to construct him some social media accounts solely to humiliate him by using this as his profile photo. But I’m sure if I did, he’d have more followers than my site in a couple of days, which would be quite disheartening.
That kitty.
Chocolate Chip Cookie Dough Ice Cream
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Description
Equipment
- blending bowls
- Maker of ice cream
Ingredients
Cookie dough:
- softened room temperature cupunsalted butter
- 1 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 tablespoon milk, or your preferred plant-based milk
- 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
- 1 cup all-purpose flour
- 1 tsp salt
- cup tiny chocolate chips or chocolate chunks
Ice cream:
- **2 cups heavy cream
- **1 cup half and half
- a cup of granulated sugar
- a cup of light brown sugar
- 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
- 1 tsp salt
- 2 ounces chopped chocolate of choice (optional, but encouraged)
Instructions
Cookie dough:
- 2 tbsp granulated sugar, 4 cup light brown sugar
4 pound unsalted butter 1
Combine the butter, brown sugar, and granulated sugar in a medium mixing basin. Beat on medium speed with a hand mixer until blended.
1 - Beat in the milk and vanilla extract until well mixed.
1 tbsp. milk, 1 tsp. pure vanilla bean paste - 3 cup small chocolate chips or chocolate chunks
Pinch of salt, 3 cup all-purpose flour* 1
Beat in the flour and salt until just incorporated. Stir in the chocolate chunks to combine.
1 - Wrap the bowl in plastic wrap and store it in the freezer until you’re ready to add it to your ice cream.
Ice cream:
- 4 cup dark brown sugar, a pinch of salt, 1 teaspoon pure vanilla bean paste
granulated sugar, 2 cup 1
Combine heavy cream, half & half (or milk, see notes), granulated sugar, brown sugar, vanilla, and salt in a large mixing bowl. To thoroughly blend, use a hand mixer on low speed or a whisk.
1 cup half & half**, 2 cups heavy cream** - Pour ice cream batter into frozen ice cream machine and follow manufacturer’s instructions (usually 20-25 minutes of churning).
- During the final 5 minutes, add your cookie dough and chopped chocolate by the teaspoon (optional).
- Place in a loaf pan or other quart-sized container, cover, and freeze until ready to serve. Enjoy!
Notes
- Heat treating raw flour: If you are worried about the possibility for bacteria in raw flour, lay it out on a baking sheet and toast it at 350F for 5 minutes. Let it to cool before adding it to your cookie dough mixture.
- Instead, use 2 cups milk. If you don’t have half & half, use 2 cups heavy cream instead. Use just two 1