Best 4 Chocolate Chip Cookie Dough Ice Cream Recipes

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Indulge in a delightful culinary adventure with our curated collection of chocolate chip cookie dough ice cream recipes, offering a symphony of flavors that will tantalize your taste buds. From classic homemade renditions to unique variations infused with a touch of creativity, these recipes cater to every ice cream enthusiast's desire. Embark on a journey of sweet indulgence as you whip up creamy, velvety ice cream swirled with chunks of irresistible chocolate chip cookie dough, promising a burst of flavor in every bite. Whether you prefer a simple, straightforward recipe or crave a more elaborate creation, our diverse selection has something for everyone. Get ready to satisfy your cravings and experience the ultimate frozen treat that combines the best of both worlds – chocolate chip cookies and ice cream – in one delectable package.

Here are our top 4 tried and tested recipes!

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 1 quart

Number Of Ingredients 14

8 ounces (2 sticks) cool unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cup sugar

Steps:

  • Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
  • Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
  • Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
  • Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
  • Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
  • Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

NO-BAKE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES



No-Bake Chocolate Chip Cookie Dough Ice Cream Sandwiches image

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield 9 ice cream sandwiches

Number Of Ingredients 16

9 tablespoons unsalted butter, at room temperature
3/4 cup lightly packed light brown sugar
3 tablespoons light corn syrup
Heaping 1/4 teaspoon fine salt
4 teaspoons milk
2 teaspoons pure vanilla extract
2 1/4 cups finely ground vanilla wafer or sugar cookie crumbs (about 65 vanilla wafers)
1/3 cup mini chocolate chips
1/2 cup milk (any percentage)
1/2 cup granulated sugar
1/3 cup instant nonfat dry milk powder
2 pinches fine salt
3 tablespoons light corn syrup
2 teaspoons pure vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons mini chocolate chips

Steps:

  • For the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, corn syrup and salt until fluffy, 1 to 2 minutes. Add the milk and vanilla and mix on medium speed until smooth. Scrape the bowl with a rubber spatula.
  • Add the wafer crumbs and the mini chocolate chips. Mix until a dough forms.
  • Line an 8-inch square cake pan with a sheet of plastic wrap, leaving an overhang on two sides. Press half of the cookie dough into the prepared pan, making it as level as possible. Using the plastic wrap, gently pull this sheet of cookie dough out of the pan, transfer to a cutting board or baking sheet and freeze with the plastic wrap attached.
  • Line the same pan with two 8-by-13-inch sheets of parchment paper, leaving an overhang on two sides. Press the remaining cookie dough into the prepared pan and freeze while you make your ice cream. Wash and dry the stand mixer bowl.
  • For the ice cream: In a blender, combine the milk, granulated sugar, milk powder and salt. Blend on high for about 30 seconds to dissolve the sugar. Add the corn syrup and vanilla and blend on high for another 10 seconds. Set aside.
  • In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until medium-stiff peaks form. Use a whisk to fold the milk mixture into the whipped cream. Fold in the chocolate chips.
  • To assemble the ice cream sandwiches: Remove both batches of cookie dough from the freezer. Spread the ice cream over the cookie dough in the cake pan. Peel the plastic wrap off of the remaining sheet of cookie dough. Gently lay the dough on the ice cream. Wrap the pan in plastic wrap and place in the back of your freezer overnight or for up to 2 days.
  • Use the parchment to lift the ice cream sandwiches out of the cake pan. Use a sharp knife or a serrated knife to score into 9 bars and then cut completely. Serve immediately or refreeze after cutting (see Cook's Note).

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

This is a version of one of the recipes that came with my ice cream machine. It is important to use purchased raw cookie dough in this or homemade cookie dough that does not contain raw eggs. This makes about 1 quart batter and freezes to 1 1/2 quarts. (Prep time assumes your ice cream maker is ready to go once the batter has chilled). Cook time is approximately how long a typical electric ice cream maker takes to freeze the ice cream and does not include additional freezing time in the "real" freezer. NOTE: Recently, there have been issues with raw purchased cookie dough in the news, please be certain to use an egg free cookie dough in this recipe or purchased dough that specifically mentions safe for eating raw.

Provided by HeatherFeather

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 cup half-and-half or 1 cup milk
1 cup granulated sugar
4 ounces pasteurized egg substitute (such as Egg Beaters)
1 1/2 teaspoons vanilla extract
1 1/2 cups purchased raw refrigerated chocolate chip cookie dough, cut into small chunks (do not use homemade versions if they contain raw egg)

Steps:

  • Beat together egg substitutes, sugar, and vanilla well.
  • Add cream and half-n-half (or milk) and beat well.
  • Pour into a covered pitcher and set in fridge chill well.
  • Pour chilled liquid into an ice cream maker according to manufacturer's directions.
  • While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
  • Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
  • Plan to eat up quickly as this only keeps fresh a few days.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



CHOCOLATE CHIP COOKIE DOUGH ICE CREAM image

Categories     Egg     Dessert     Freeze/Chill     Quick & Easy

Yield 1 quart

Number Of Ingredients 6

2 cups heavy cream, chilled
1 cup skim milk (whole milk, and milk with more fat content will make the ice cream taste creamier)
3/4 cups sugar
2 eggs
1 tsp vanilla extract
1 package frozen cookie dough

Steps:

  • In a large bowl, take the two eggs, and whip until foamy and light (about 1-2 minutes). Add in sugar, a little at a time, and mix to blend with the eggs. Take the two cups of cream, and 1 cup of milk, and mix into the egg and sugar mixture. Add in the vanilla, and pour into the icr-cream maker according to instructions (mine takes about 25 minutes to make). Start the mixer. In the mean time, taken the cookie dough, and cut into very small pieces (I use about half the package of cookie dough. When ice cream is 5 minutes from being done, pour the pieces of cookie dough into the ice cream maker. Ice cream will be soft when it comes out, so I freeze it for a couple of hours...my husband loves it. :)

Tips:

  • Use high-quality chocolate chips: This will make a big difference in the flavor of your ice cream.
  • Chill the cookie dough before churning: This will help prevent the ice cream from becoming too soft.
  • Don't overchurn the ice cream: Overchurning can make the ice cream grainy.
  • Store the ice cream in an airtight container in the freezer: This will help it stay fresh for up to 2 weeks.
  • Let the ice cream soften slightly before serving: This will make it easier to scoop.

Conclusion:

This chocolate chip cookie dough ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With its creamy texture, rich chocolate flavor, and chewy cookie dough pieces, this ice cream is sure to be a hit with everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed.

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