Best 10 Cookie Dough Ice Cream Recipes

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Indulge in the delightful symphony of flavors with our tantalizing collection of cookie dough ice cream recipes. These frozen treats are a perfect blend of creamy ice cream and delectable cookie dough chunks, offering a delightful textural contrast in every bite. From classic chocolate chip cookie dough ice cream to unique variations like peanut butter or red velvet, we have something to satisfy every craving. Each recipe provides step-by-step instructions and helpful tips to ensure a smooth and successful ice cream-making experience, whether you're a seasoned pro or a novice in the kitchen. Prepare to embark on a culinary journey and discover your new favorite frozen dessert.

Check out the recipes below so you can choose the best recipe for yourself!

COOKIE DOUGH ICE CREAM RECIPE BY TASTY



Cookie Dough Ice Cream Recipe by Tasty image

Here's what you need: flour, butter, brown sugar, milk, vanilla extract, mini chocolate chips, heavy cream, condensed milk

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup flour
½ cup butter
½ cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 cups heavy cream
14 oz condensed milk, 1 can

Steps:

  • Preheat oven to 350˚F (175˚C).
  • Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
  • In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
  • Add the baked flour and mix, and gently fold in chocolate chips.
  • Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
  • In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  • Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
  • Freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 61 grams, Fat 50 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY



Salted, Malted Cookie Dough Ice Cream By Salt & Straw Recipe by Tasty image

Here's what you need: granulated sugar, milk powder, salt, xanthan gum, whole milk, light corn syrup, molasses, heavy cream, vanilla extract, unsalted butter, granulated sugar, brown sugar, salt, heavy cream, molasses, corn syrup, vanilla extract, all-purpose flour, malt powder, semi-sweet chocolate chips, cold water, malt powder, corn syrup, heavy cream, unsalted butter, kosher salt, cocoa powder, 80% chocolate

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 28

½ cup granulated sugar
2 tablespoons milk powder
½ teaspoon salt
¼ teaspoon xanthan gum
1 ⅓ cups whole milk
2 tablespoons light corn syrup
1 teaspoon molasses
1 ⅓ cups heavy cream
2 teaspoons vanilla extract
¼ cup unsalted butter, room temperature, 1/2 stick
2 tablespoons granulated sugar
¼ cup brown sugar
1 teaspoon salt
2 tablespoons heavy cream
1 teaspoon molasses
1 tablespoon corn syrup
1 teaspoon vanilla extract
½ cup all-purpose flour, baked at 350°F (180°C) for 10 minutes
2 tablespoons malt powder
¼ cup semi-sweet chocolate chips, chopped into bits
1 tablespoon cold water
2 teaspoons malt powder
½ cup corn syrup
½ cup heavy cream
1 tablespoon unsalted butter
⅛ teaspoon kosher salt
1 tablespoon cocoa powder
½ cup 80% chocolate, chopped

Steps:

  • To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
  • Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
  • Sift in the toasted flour and malt powder, then mix until there are no lumps.
  • Fold in the chocolate until evenly distributed.
  • Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
  • Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
  • To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
  • In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
  • Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
  • Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
  • To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
  • Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
  • Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
  • Transfer to an airtight container and store in the fridge for up to 1 week.
  • Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
  • Fold in half of the cookie dough cubes until well-distributed.
  • Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
  • Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 649 calories, Carbohydrate 60 grams, Fat 47 grams, Fiber 1 gram, Protein 7 grams, Sugar 48 grams

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.)

COOKIE DOUGH FOR ICE CREAM (EGGLESS)



Cookie Dough for Ice Cream (Eggless) image

A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.

Provided by JESSAMINE689

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 20m

Yield 8

Number Of Ingredients 6

½ cup all-purpose flour
2 ½ tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
⅛ teaspoon vanilla extract
2 tablespoons water

Steps:

  • In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
  • Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 21.9 mg, Sugar 8.8 g

COOKIE DOUGH ICE CREAM



Cookie Dough Ice Cream image

My grandmother makes a chocolate chip cookie dough cheesecake every time my brother comes home. It inspired me to put two of my favorite things together-cheesecake and ice cream. This recipe is the delicious result! -Stacie Wash, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 quarts.

Number Of Ingredients 11

3/4 to 1 cup refrigerated chocolate chip cookie dough
CRUST:
2 cups chocolate graham cracker crumbs (about 26 squares)
2 tablespoons sugar
1/2 cup butter, melted
ICE CREAM:
2 cups half-and-half cream
1 cup sugar
2 cups heavy whipping cream
6 teaspoons vanilla extract
12 ounces cream cheese, softened and cubed

Steps:

  • Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. , Meanwhile, preheat oven to 350°. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside. , For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl., In a blender, combine cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). (Refrigerate remaining mixture until ready to freeze.) , For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

Nutrition Facts : Calories 563 calories, Fat 41g fat (24g saturated fat), Cholesterol 129mg cholesterol, Sodium 291mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

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.

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY



Cookie Dough Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate chip cookie dough ice cream, chocolate chip cookies, semi-sweet chocolate chips, coconut oil

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 4

1 pt chocolate chip cookie dough ice cream
6 chocolate chip cookies, divided
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

Steps:

  • Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  • Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
  • Freeze for 30 minutes.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
  • Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
  • Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
  • Enjoy!

Nutrition Facts : Calories 771 calories, Carbohydrate 83 grams, Fat 49 grams, Fiber 5 grams, Protein 9 grams, Sugar 61 grams

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. :)

NO CHURN M&M'S® COOKIE DOUGH ICE CREAM



NO CHURN M&M'S® COOKIE DOUGH ICE CREAM image

Yield 2 pints

Number Of Ingredients 12

For the Cookie Dough
1 Stick of Butter, softened
½ C Brown Sugar
½ C White Granulated Sugar
2 tsp Vanilla
¼ tsp Kosher Salt
¾ C Flour
½ C M&M's®
For the Ice Cream
2 C Heavy Whipping Cream
14 oz Sweetened Condensed Milk
2 tsp Vanilla

Steps:

  • In a large mixing bowl, cream the butter and sugars. Stir in the vanilla, then the salt and flour until just combined. Add the M&M's® and stir. Turn the dough out onto a large sheet of plastic wrap and press into a slab around one inch thick. Wrap up in the plastic wrap and place in the fridge until cold and firm, then cut into tiny cubes. In a large mixing bowl with a whisk attachment, whip the heavy cream until thick and stiff, around 3-5 minutes, depending on the mixer. Gently fold in the sweetened condensed milk and vanilla until thoroughly combined. Mix in the cubes of cookie dough, then pour into a 9x5 loaf pan and freeze overnight.

Tips:

  • Make sure the cookie dough is properly chilled before churning. This will help prevent the ice cream from becoming too soft.
  • If you don't have an ice cream maker, you can still make this recipe. Simply pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring every 30 minutes to prevent ice crystals from forming.
  • For a richer flavor, use high-quality chocolate chips or chunks.
  • Add a tablespoon of cocoa powder to the ice cream base for a more intense chocolate flavor.
  • Serve the ice cream with additional cookie dough, chocolate chips, or whipped cream.

Conclusion:

This cookie dough ice cream recipe is a delicious and easy-to-make treat that is perfect for any occasion. Kids and adults alike will love its creamy texture and rich flavor. So next time you're looking for a sweet treat, give this recipe a try.

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