Instead of bits of cookie dough dropped in vanilla ice cream, I’ve given you actual cookie dough ice cream. It’s just cookie dough that’s been turned into ice cream form!
I love cookie dough. I love cookie dough ice cream. Who can’t resist taking off chunks of cookie dough while they’re baking cookies? It’s sweet, you can feel the sugar granules, the texture is doughy, and it has a taste you can’t get after the cookie is baked.
I just might like cookie dough more than actual cookies.
I was never truly pleased with what people call cookie dough ice cream. It’s just vanilla ice cream with bits of cookie dough dropped in it. I wanted an ACTUAL cookie dough ice cream, one that was basically like eating a frozen creamy form of cookie dough. So, I decided to make my own.
The recipe is SO easy. You start off with a simple eggless cookie dough without the chocolate chips. Easy, delicious as is. Nothing new here. Then, to thin it out, I used whole milk. You can probably use a lower fat milk too, though I haven’t tried it out. Lower fat will lead to an icier texture, but there is already butter and sugar in the dough to keep the ice cream creamy.
You’ll want your milk to be room temperature or even a little warm as to not lump up the melted butter. Lump butter = not appealing. After you’ve got your cookie dough ice cream base, you can put it in the fridge to get it as cold as possible for a creamier, smoother ice cream. Leaving it in the fridge also lets those flavors develop. I like leaving it in overnight.
Then, you can just churn in your ice cream maker according to the manufacturer’s instructions! So simple. If you don’t have an ice cream machine, I’ve added directions on how to churn your ice cream. It’s a little more work but it’s worth it.
After you’ve got your ice cream to soft serve consistency, fold in the chocolate chips and put the ice cream into another container and let it freeze. A bite of it is a bite of creamy, frozen cookie dough. It’s ACTUAL cookie dough ice cream!
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup (125g) all purpose flour
- 1/2 teaspoon salt
- 3/4 cup (180g) whole milk (lower fat milk may be used but the ice cream texture won't be as creamy)
- 3/4-1 cup chocolate chips
- 1. Cream together the butter and sugar. Add vanilla.
- 2. Add in the flour and salt. You don't have to worry about overmixing since you're not going to bake it!
- 3. Add the milk 1/4 cup at a time, pouring in more only when the previous 1/4 cup is fully incorporated.
- 4. For best texture and flavor, place your ice cream mixture in the coldest part of the fridge for at least 3 hours, up to 24.
- 5. Churn the ice cream according to your ice cream maker's instructions*. When it is the consistency of soft serve, fold in chocolate chips.
- 6. Place the ice cream into a container and store in the freezer.
- *If you don't have an ice cream machine, simply follow these steps: Pour the ice cream mixture into a shallow container and place in the freezer. Stir and scrape the edges every 30-45 minutes until the consistency reaches ice cream texture.