Cookie Dough Ice Cream
Let’s be honest for a second. The best part of making cookies isn’t pulling a hot tray from the oven. It’s sneaking a spoonful of that glorious, gritty, sweet raw dough from the mixing bowl.
We’ve all been there, hovering over the mixer, hoping nobody is looking. We’ve heard the warnings about raw eggs and flour, but the temptation is just too strong.
What if I told you that you could have all of that forbidden joy, without any of the worry? And what if we wrap it all up in a creamy, dreamy, homemade vanilla ice cream?
This recipe is my love letter to every secret cookie dough spoonful. We’re making a completely safe-to-eat cookie dough. Then, we’re folding it into a silky smooth ice cream base that you don’t even need a fancy machine for.
Forget the store-bought tubs with their sad, tiny specks of dough. We’re going big. We want giant, glorious chunks of cookie dough in every single bite. Let’s make it happen.
What You’ll Need
I like to break the ingredients down into two parts: the star of the show (the cookie dough) and its amazing supporting actor (the ice cream base).
For the Edible Cookie Dough:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips
For the No-Churn Ice Cream Base:
- 2 cups heavy whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk, cold
- 1 ½ teaspoons vanilla extract
- A pinch of salt
Tools of the Trade
You don’t need a professional kitchen, just a few basics. Having these ready will make the whole process much smoother.
| Tool | Purpose |
|---|---|
| Stand Mixer or Hand Mixer | Whipping the cream |
| Baking Sheet | Toasting the flour |
| Mixing Bowls | For dough and ice cream |
| Spatula | Folding and scraping |
| Loaf Pan (9×5 inch) | Freezing the ice cream |
How to Make Cookie Dough Ice Cream
We’ll tackle this in three simple stages: prepping the dough, whipping up the ice cream, and then bringing them together for the grand finale.
Part 1: The Safe-to-Eat Cookie Dough
Step 1: First, we need to make our flour safe. Spread the all-purpose flour on a baking sheet. Bake it at 350°F (175°C) for about 5-7 minutes. It won’t look different, but this step kills any lingering bacteria.
Step 2: Let the flour cool completely. Don’t skip this. Hot flour will melt your butter and make a soupy mess.
Step 3: In a medium bowl, use a mixer to beat the softened butter with the brown sugar and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the milk and vanilla extract, mixing until just combined. Then, gradually add the cooled, heat-treated flour and the salt. Mix on low speed until a dough forms.
Step 5: Gently stir in the mini chocolate chips with a spatula. Roll the dough into small, bite-sized balls and place them on a small plate or parchment paper. Pop them in the freezer while you make the ice cream.
Part 2: The No-Churn Ice Cream Base
Step 1: Make sure your heavy cream, condensed milk, and even your mixing bowl are cold. This is the secret to getting a light, airy texture.
Step 2: In a large bowl, use a mixer with the whisk attachment to whip the cold heavy cream until stiff peaks form. This means when you lift the beaters, the cream stands up straight without flopping over.
Step 3: In a separate bowl, whisk together the cold sweetened condensed milk, vanilla extract, and the pinch of salt.
Step 4: Gently fold about one cup of the whipped cream into the condensed milk mixture. This lightens it up. Then, carefully fold the lightened milk mixture back into the rest of the whipped cream. Be gentle to keep all that air you just created.
Part 3: Putting It All Together
Step 1: Pour half of the ice cream base into your chilled loaf pan.
Step 2: Sprinkle half of your frozen cookie dough bites over the top.
Step 3: Pour the remaining ice cream base over the dough. Top with the rest of the cookie dough bites, gently pressing some of them into the cream.
Step 4: Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight, until firm.
Pro Tips
I’ve made this recipe more times than I can count. Here are a few things I’ve learned that make a real difference.
1. Chill Everything: I mentioned this before, but it’s my number one tip. A cold bowl, cold beaters, cold cream, and cold condensed milk will result in a fluffier, creamier ice cream. Warm ingredients lead to a dense, icy final product.
2. Don’t Overmix the Cream: Whip your cream until you get stiff peaks, but then stop. If you keep going, the cream will start to separate and turn into butter. You can’t undo that.
3. Freeze the Dough Bites First: Chilling the little cookie dough balls before adding them to the ice cream is crucial. It keeps them from sinking to the bottom or smearing into the base. You want distinct, chewy chunks.
4. A Splash of Booze?: Adding a tablespoon of a neutral spirit like vodka or a complementary flavor like bourbon to the ice cream base can help keep it softer. The alcohol doesn’t freeze, which lowers the freezing point and results in a more scoopable texture straight from the freezer. It’s totally optional!
Substitutions and Variations
Want to mix things up? This recipe is very forgiving. Here are some ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Light Brown Sugar | Dark brown sugar | Deeper, molasses flavor. |
| Mini Chocolate Chips | Toffee bits or nuts | Add a nice crunch. |
| All-Purpose Flour | Gluten-free 1-to-1 flour | For a GF version. |
| Heavy Cream | Full-fat coconut cream | For a dairy-free base. |
| Sweetened Condensed Milk | Condensed coconut milk | Paired with coconut cream. |
You can also create fun variations. Try a “Brookie” version by swirling in some brownie bits. Or add a caramel swirl for an extra layer of decadence.
Nutritional Corner & Diet Swaps
This is a dessert, so it’s definitely an indulgence! But it’s good to have a general idea of what you’re enjoying.
Estimated Nutrition (per serving): Please note this is a rough estimate. It will vary based on your specific ingredients and serving size. A typical serving might contain around 350-450 calories, with significant amounts of fat and sugar.
Meal Pairing: Honestly, this ice cream is a meal in itself! But it’s fantastic served alongside a simple piece of dark chocolate or a cup of black coffee to cut through the sweetness.
Cooking Time Efficiency:
- Heat-treat your flour while the butter softens on the counter.
- Make the cookie dough bites a day or two in advance and keep them in the freezer.
- Always keep a can of sweetened condensed milk and a carton of cream in the fridge, so they’re pre-chilled and ready to go.
Leftovers and Storage
If you have any leftovers (which is a big “if”), proper storage is key.
Store the ice cream in an airtight container in the coldest part of your freezer, usually the back. To prevent freezer burn, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on.
Homemade ice cream is best enjoyed within 1-2 weeks. After that, it can start to develop ice crystals and lose its creamy texture.
Frequently Asked Questions
Q1. Do I really have to heat-treat the flour?
Ans: Yes, absolutely. Raw flour can carry E. coli and other bacteria that can make you sick. A few minutes in the oven is all it takes to make it completely safe to eat. It’s a non-negotiable step for any edible dough.
Q2. Why is my no-churn ice cream icy instead of creamy?
Ans: This usually happens for two reasons. Either your ingredients weren’t cold enough, or you knocked too much air out of the whipped cream when you folded everything together. Be gentle during the folding stage!
Q3. Can I use a different kind of cookie dough?
Ans: For sure! You could make an edible peanut butter cookie dough or an oatmeal cookie dough. Just make sure to omit the eggs and heat-treat the flour for safety.
Q4. Can I make this in an ice cream maker?
Ans: Yes. Just make the base by mixing the heavy cream, condensed milk, vanilla, and salt together. Churn it according to your machine’s instructions. Fold in the frozen cookie dough bites during the last few minutes of churning.
Wrapping Up
There you have it. A dessert that’s pure nostalgia, comfort, and joy all rolled into one. It’s more than just ice cream; it’s a throwback to childhood and the simple pleasure of a forbidden treat.
Making it from scratch is so rewarding. You control the quality, the amount of cookie dough (more is always better), and you get to see the magic happen in your own kitchen.
I hope you give this recipe a try. When you do, come back and leave a comment below. Tell me how it went, if you added any fun variations, or if you have any questions. I’d love to hear from you!
