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Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

  • Author: Mary
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free (when using gluten-free flour substitution)

Description

Chocolate Chip Cookie Dough Ice Cream is a nostalgic and indulgent dessert that perfectly balances creamy, rich vanilla ice cream with chewy, buttery cookie dough chunks containing mini chocolate chips. It offers a delightful textural contrast and can be customized to suit various dietary needs and flavor preferences, making it a fun, crowd-pleasing treat ideal for any occasion.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 pinch salt
  • 3/4 cup all-purpose flour (heat-treated)
  • 1/2 cup mini chocolate chips

Instructions

  1. Make the Cookie Dough: Start by creaming together softened unsalted butter, brown sugar, and a pinch of salt until fluffy. Gradually mix in the heat-treated flour and mini chocolate chips, forming a soft, pliable cookie dough that’s safe to eat raw.
  2. Prepare the Ice Cream Base: Whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved and the mixture is smooth and flavorful.
  3. Chill the Mixture: Cover the ice cream base and chill it in the refrigerator for at least 2 hours or overnight to develop richer flavors and ensure it churns properly.
  4. Churn the Ice Cream: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until thickened to a soft-serve consistency.
  5. Add the Cookie Dough: Gently fold bite-sized pieces of your prepared cookie dough into the churned ice cream for an even distribution of dough bits in every scoop.
  6. Freeze to Firm Up: Transfer the ice cream into an airtight container and freeze for several hours to set completely before serving.

Notes

  • Always heat-treat flour before adding it to raw cookie dough to avoid any bacteria risks.
  • Mix cookie dough just until combined to keep the texture soft and tender.
  • Ensure the ice cream base is thoroughly chilled before churning to get the best texture.
  • Use mini chocolate chips for better distribution and balance in flavor.
  • Store ice cream in airtight containers and press plastic wrap directly on the surface to prevent ice crystals.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 250
  • Sugar: 22g
  • Sodium: 90mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: chocolate chip cookie dough ice cream, homemade ice cream, cookie dough dessert, vanilla ice cream, summer dessert, creamy ice cream

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Find it online: https://marysplate.com/chocolate-chip-cookie-dough-ice-cream/