Chocolate Chip Cookie Dough Ice Cream is a classic favorite that everyone loves! Combine a few ingredients, freeze in an ice cream maker and mix in fresh chunks of cookie dough. Grab a scoop or two!
Hi, everyone! Welcome to Spoonful of Flavor, a blog dedicated to fresh flavors and tasty adventures. I’m starting this blog as a fun adventure. I recently purchased a DSLR camera and am excited to start practicing on one of the things that I love most…food. My goal for this sit is to share my favorite recipes with you. I will share what I make in my own kitchen, including everything from Chocolate Chip Cookie Dough Ice Cream to skillet meals, snacks and more. Thank you so much for following along on my new adventure.
For my first recipe, I’ve decided to share something that everyone loves, ice cream! Homemade Chocolate Cookie Dough Ice Cream is relatively easy to make and tastes perfectly rich and creamy. For this recipe, I used my favorite vanilla ice cream recipe and added chunks of chocolate chip cookie dough. The recipe is slightly adapted from my favorite ice cream cookbook, The Perfect Scoop by David Lebovitz. I love using his vanilla ice cream base to create my own unique combinations of flavors. You can mix almost anything into ice cream so I started with cookie dough and chocolate chips.
Chocolate Chip Cookie Dough Ice Cream
For the Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- 1 teaspoon vanilla extract
For the Cookie Dough
- 5 tablespoons salted butter, melted
- 1/3 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
To make the cookie dough, stir together the butter and sugar in a medium mixing bowl until smooth. Stir in the flour, then the vanilla and chocolate chips. Form the dough into a disk about ½ inch thick, wrap in plastic wrap, and refrigerate until firm. Once firm, chop the disk of cookie dough into bite-sized pieces, then store in the freezer until ready to mix in.
To make the ice cream, combine 1 cup heavy cream, sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 1 cup cream, milk, and vanilla extract. Chill the mixture thoroughly in the refrigerator.
Once the ice cream mixture is chilled, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Fold the pieces of the chocolate chip cookie dough into the ice cream as you remove it from the ice cream maker.
Store in a freezer safe container in the freezer.
Nutrition InformationCalories: 663.7, Fat: 47g, Saturated Fat: 29g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 139mg, Sodium: 195mg, Potassium: 70mg, Carbohydrates: 58.8g, Fiber: 0.2g, Sugar: 53g, Protein: 4.4g, Vitamin A: 30.9%, Vitamin C: 0.8%, Calcium: 12.1%, Iron: 1.1%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.