Chocolate Chip Cookie Dough Ice Cream

You guys went absolutely NUTS when I posted this on Instagram (@theicescreamqueen)!! Chocolate Chip Cookie Dough is definitely one of the most requested flavors, which makes sense because (fun fact) it’s one of the top five favorite flavors in the US!


A traditional sweet cream base with homemade, eggless chunks of chocolate chip cookie dough realllyyyyyy hits the spot.

It’s a beautiful classic that everyone should have a recipe to in their back pocket. And now you have one.

Subscribe to my YouTube Channel!

A big tip when making this recipe – don’t make the cookie dough chunks too big!! I know this seems very obvious but make them smaller than you feel is normal and I promise it will be perfect. Otherwise, you’ll be chewing a mouthful of cookie dough – which isn’t a terrible thing, but you miss the intended experience of the ice cream.

Chocolate Chip Cookie Dough Ice Cream

A true classic, a crowd pleasure, the #1 most requested recipe – Chocolate Chip Cookie Dough! This traditional ice cream flavor has a sweet cream base with chunks of homemade, eggless cookie dough pieces and mini chocolate chips!


Cookie Dough

  • 5 tbsp butter melted
  • 1/3 cup brown sugar
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup flour
  • 1/4 cup mini chocolate chips

Sweet Cream Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 egg yolks
  • 1 tsp vanilla extract


Cookie Dough

  • Add all ingredients into a bowl and mix until combine.
  • Spread flat on a sheet tray or roll into a log, cover with plastic wrap and place in freezer for about an hour. (This will make it easier to cut/roll into chunks).
  • Remove from freezer and cut into pea-sized pieces.

Sweet Cream Ice Cream

  • Place 1 cup of heavy cream in a bowl with a mesh strainer on top and set aside.
  • Heat the remaining cup of cream, milk, sugar and salt in a saucepan until sugar is dissolved and the liquid is scalding hot, not boiling.
  • In a separate bowl, whisk together the egg yolks.
  • Temper the egg yolks into the milk mixture but slowly pour a small amount into the egg yolks while whisking vigorously. Then, pour the egg/milk mixture back into the saucepan while continuously stirring.
  • While continuously stirring gently, cook the custard on low heat until thick enough to coat the back of your wooden spoon.
  • Pour through the mesh strainer into the cream and add the vanilla.
  • Mix until combine and chill thoroughly. (4 hours or overnight)
  • Churn to your ice cream machine's instructions.
  • With a few minutes left to go, add in the cookie dough pieces and mini chocolate chips.
  • Transfer to a freezer safe container and freeze overnight.

Leave a Reply