There’s nothing quite like a scoop of creamy, decadent ice cream to bring joy to your day. When you combine the timeless appeal of chocolate chip cookie dough with the indulgence of ice cream, you get a dessert that’s truly irresistible. This homemade Choco Chip Cookie Dough Ice Cream recipe is 100% vegetarian, made without eggs, and perfect for satisfying your sweet tooth. Whether you’re hosting a summer gathering, treating yourself, or sharing with loved ones, this recipe guarantees happiness in every bite.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Sugars: 28g
- Fiber: 1g
- Calcium: 90mg
- Iron: 1.2mg
Recipe Details
- Cuisine: American
- Course: Dessert
- Servings: 8
- Prep Time: 20 minutes
- Active Time: 15 minutes
- Resting Time: 4-6 hours (for freezing)
- Total Time: ~6.5 hours
Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Ice cream maker (optional but recommended)
- Airtight freezer-safe container
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
For the Cookie Dough:
- 1/2 cup (120g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or plant-based)
- 3/4 cup (90g) all-purpose flour (heat-treated for safety)
- 1/2 cup (90g) mini chocolate chips
For the Ice Cream Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk (or plant-based milk for a vegan option)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Make the Cookie Dough
- Heat-treat the flour: Spread the flour evenly on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5-7 minutes. Let it cool completely to eliminate any potential bacteria.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract, salt, and milk. Mix until combined.
- Gradually fold in the heat-treated flour until the mixture forms a soft dough.
- Stir in the mini chocolate chips.
- Roll the dough into small, bite-sized balls and place them on a parchment-lined tray. Freeze for at least 30 minutes.
Step 2: Prepare the Ice Cream Base
- In a large mixing bowl, whisk together the heavy cream, milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 3: Combine and Freeze
- Gently fold the frozen cookie dough balls into the churned ice cream base using a silicone spatula.
- Transfer the mixture into an airtight freezer-safe container. Smooth the top with the back of a spoon.
- Cover with plastic wrap or parchment paper to prevent ice crystals from forming.
- Freeze for 4-6 hours or until firm.
Step 4: Serve and Enjoy
- Scoop the ice cream into bowls or cones.
- Optionally, drizzle with chocolate syrup or sprinkle extra mini chocolate chips for garnish.
Tips for Success
- Heat-treat the flour: This step ensures the cookie dough is safe to eat raw.
- Use quality ingredients: High-quality vanilla extract and chocolate chips can significantly enhance the flavor.
- Customize the mix-ins: Add chopped nuts, toffee bits, or caramel swirls for a unique twist.
- For vegan version: Substitute dairy products with coconut cream, almond milk, or oat milk, and use vegan butter and chocolate chips.
Why You’ll Love This Recipe
- Homemade Goodness: Enjoy the satisfaction of making ice cream from scratch.
- Customizable: Adjust sweetness and mix-ins to suit your preferences.
- Egg-Free: Perfect for those with dietary restrictions.
- Rich and Creamy: Indulge in the luscious texture and delicious flavors.
Storage
- Store the ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for 5-10 minutes before scooping for the best texture.
