Cookie Dough Ice Cream

Total Time Prep: 20 min. Process: 15 min. + freezing
Yield 16 servings (2 quarts)
Test Kitchen Approved
In our opinion, the best cookie dough ice cream has cookie dough pieces in every bite, with a scattering of mini chocolate chips for extra goodness. Of course, we made sure that our own recipe lives up to those standards.

Ingredients

  • 1/4 cup butter, softened
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup miniature semisweet chocolate chips
  • ICE CREAM:
  • 1-1/2 cups whole milk
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. In a large bowl, beat butter and sugars until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Fold in chocolate chips. Press into a 15x10x1-in. pan lined with parchment to 1/2-inch thickness. Freeze while making ice cream.
  2. In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
  3. Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions, adding chocolate chips during last minute of processing. Chop cookie dough into small pieces; stir into ice cream.
  4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 253 calories, 17g fat (11g saturated fat), 44mg cholesterol, 80mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 2g protein.

Ice cream isn't as hard to make as you might think. If you love cookie dough, you're going to want to try this chocolate treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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