Cookie Dough Ice Cream

Indulge your sweet tooth with this luscious homemade cookie dough ice cream, a dream dessert combining creamy vanilla ice cream with delightful chunks of edible cookie dough. Crafted with a rich base of heavy cream, whole milk, and sweetened condensed milk, this no-cook recipe churns up a decadently smooth texture in your ice cream maker. The edible cookie dough, made with heat-treated flour, brown sugar, and mini chocolate chips, folds into the frozen base for bursts of chewy, chocolatey goodness in every bite. Perfect for summer gatherings or a cozy night in, this irresistible treat is free of raw egg and ready to impress. Make your freezer the most tempting destination with this crowd-pleasing, easy-to-prepare recipe!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 0.5 cup Sweetened condensed milk
• 1 cup All-purpose flour
• 0.5 cup Unsalted butter (softened)
• 0.33 cup Brown sugar
• 0.5 cup Mini chocolate chips
• 0.125 teaspoon Salt

Directions

Step 1

Start by making the edible cookie dough. Preheat your oven to 350°F (175°C) and evenly spread the all-purpose flour on a baking sheet to heat-treat it. Bake for 5 minutes to kill off potential bacteria, then let it cool completely before use.

Step 2

In a medium bowl, cream together the softened butter, brown sugar, and salt using a hand mixer or whisk until light and fluffy. Mix in 1 teaspoon of vanilla extract.

Step 3

Gradually mix in the cooled flour until combined. Stir in the mini chocolate chips with a spatula. Scoop small teaspoon-sized portions and roll them into balls. Set aside in the freezer while you prepare the ice cream base.

Step 4

For the ice cream base, combine the heavy cream, whole milk, granulated sugar, and the remaining teaspoon of vanilla extract in a large mixing bowl. Whisk until the sugar completely dissolves.

Step 5

Add the sweetened condensed milk to the mixture and whisk until fully incorporated.

Step 6

Using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (usually 20-25 minutes).

Step 7

With 5 minutes left in the churning process, gently fold the cookie dough balls into the ice cream mixture.

Step 8

Once done, transfer the ice cream to a lidded freezer-safe container, smoothing the top. Cover with wax paper or plastic wrap (to prevent ice crystals from forming) before sealing the lid.

Step 9

Freeze the ice cream for at least 4 hours or until firm.

Step 10

Scoop and serve your homemade cookie dough ice cream, and enjoy!

Nutrition Facts

Serving size	(1363.5g)

Amount per serving	% Daily Value*
Calories	4497.6

Total Fat 289.5g	0%
Saturated Fat 176.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 819.3mg	0%
Sodium 771.9mg	0%
Total Carbohydrate 411.7g	0%
Dietary Fiber 6.1g	0%
Total Sugars 314.7g
Protein 36.2g	0%

Vitamin D 177.9IU	0%
Calcium 842.1mg	0%
Iron 8.0mg	0%
Potassium 1165.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 3.3%

Carbs: 37.5%