What’s better than ice cream? Ice cream with chunks of soft, gooey cookie dough! This flavor has been winning hearts ever since the 1980s, thanks to a brilliant fan suggestion that turned into Ben & Jerry’s iconic creation. The result? An irresistible combination of creamy vanilla and chewy cookie dough that’s become a classic.
This recipe gives the beloved flavor a twist by adding browned butter for a rich, nutty taste. The best part? It’s easy to make at home, whether you’re treating yourself, sharing with friends, or just looking to impress your guests. Let’s dive in!
Quick Look at the Recipe
How Long Will It Take?
- Prep: 25 minutes
- Cook: 5 minutes
- Chill: 12 hours
- Total: About 12.5 hours (most of that is hands-off!)
How Many Does It Serve?
You’ll get about 10 servings (⅔ cup each). Need less? Halve the recipe. Feeding a crowd? Just double it.
How Hard Is It?
We’d call it intermediate. The steps are simple, but you’ll need to brown butter and whip cream to stiff peaks—easy with a little focus!
What Do I Need?
- Hand mixer or stand mixer
- Saucepan
- Mixing bowls
- Whisk
- Loaf pan or a freezer-safe container
- Spatula
No loaf pan? Any container with a lid will work.
The Ingredients
For the Cookie Dough
- ¼ cup unsalted butter, softened
- 3 tbsp dark brown sugar (light works, too)
- 2 tbsp granulated sugar
- 1 tbsp milk (whole milk is best)
- ½ tsp vanilla extract
- ⅓ cup heat-treated all-purpose flour (important for safety!)
- Pinch of salt
- ⅓ cup mini chocolate chips
Substitution Ideas:
- Dairy-free? Use plant-based butter and almond milk.
- Gluten-free? Swap in a gluten-free flour that’s been heat-treated.
For the Ice Cream Base
- 3 tbsp unsalted butter
- 2 tbsp dark brown sugar (light brown sugar works, too)
- 1 cup sweetened condensed milk (one standard can)
- 1 tsp vanilla extract
- 2 cups chilled heavy cream (right from the fridge!)
- ⅓ cup mini chocolate chips
Pro Tip: The better your vanilla, the better your ice cream. Try vanilla bean paste or high-quality extract for extra flavor.
Let’s Make It! A Step-by-Step Guide
1. Make the Cookie Dough
- Beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy (about a minute).
- Mix in the milk and vanilla extract.
- Gradually stir in the heat-treated flour and salt until fully combined. Add mini chocolate chips.
- Chill the dough while you work on the ice cream base. This makes it easier to handle later.
Safety Tip: Heat-treat your flour by microwaving it in short bursts until it reaches 165°F or baking it at 350°F for 5 minutes. This step kills bacteria.
2. Create the Ice Cream Base
- Melt butter in a small saucepan over medium-low heat. Cook until it turns golden-brown and smells nutty. Stir often to avoid burning.
- Pour the browned butter (with all the little golden bits!) into a bowl and stir in the brown sugar. Let it cool for 15 minutes.
- Whisk in the condensed milk and vanilla extract until smooth.
What to Look For: The butter mixture should be golden-brown with tiny caramelized flecks throughout. So pretty!
3. Whip the Cream
- Use a mixer to whip the cold heavy cream until stiff peaks form.
- Gently mix in half the condensed milk mixture with a spatula. Add the rest and fold until smooth, being careful not to deflate the cream.
- Stir in most of the chocolate chips, saving a few for topping.
Stiff Peaks Check: When you lift your whisk, the peaks should stand tall without drooping. Nailed it!
4. Put It All Together
- Spread half the whipped ice cream into your container.
- Pinch off small bits of cookie dough and scatter them on top.
- Add the remaining ice cream, more cookie dough pieces, and the leftover chocolate chips.
- Cover tightly and freeze overnight.
Pro Tip: Freeze for at least 8 hours (overnight is better) for the perfect scoopable texture.
Make It Your Own
- Seasonal twist: Add crushed peppermint candies in winter or swirl in fresh summer berries.
- Vegan or Dairy-Free? Use coconut cream, vegan butter, and dairy-free chocolate chips.
- Gluten-Free? Easy—just use gluten-free flour for the cookie dough!
- Fancy it up: Add caramel swirls or sprinkle flaky sea salt on top.
Serving & Storing
- To serve: Scoop into bowls or cones and top with extra cookie dough chunks or a drizzle of melted chocolate.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks. Cover the surface with plastic wrap to keep it creamy.
Struggle with scooping? Let the ice cream sit at room temp for 3-5 minutes before serving. It’ll soften just enough.
This homemade cookie dough ice cream is all about comfort and joy. Creamy, chewy, and loaded with flavor, it’s the perfect dessert for any occasion—lazy weekends, family dinners, or just because you deserve it. Trust me, once you try it, you’ll never look at store-bought the same way again!
PrintCookie Dough Ice Cream
A luscious and creamy dessert that combines smooth vanilla ice cream with chunks of rich, chewy cookie dough. This homemade version takes it up a notch with the nutty flavor of browned butter, making it a treat that’s both nostalgic and gourmet. Perfect for summer days or any time you crave something indulgent!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 12 hours 30 minutes (includes chilling time)
- Yield: 10 (⅔ cup servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Cookie Dough:
- ¼ cup unsalted butter, softened
- 3 tbsp packed dark brown sugar (or light brown sugar)
- 2 tbsp granulated sugar
- 1 tbsp milk (whole milk preferred)
- ½ tsp pure vanilla extract
- ⅓ cup all-purpose flour (heat-treated)
- Pinch of salt
- ⅓ cup mini chocolate chips
Ice Cream Base:
- 3 tbsp unsalted butter
- 2 tbsp packed dark brown sugar
- Scant 1 cup sweetened condensed milk (14 oz)
- 1 tsp pure vanilla extract
- 2 cups chilled heavy whipping cream
- ⅓ cup mini chocolate chips
Instructions
Step 1: Make the Cookie Dough
- In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla extract, mixing until smooth.
- Gradually mix in heat-treated flour and a pinch of salt until fully combined. Stir in mini chocolate chips.
- Chill the cookie dough in the refrigerator while preparing the ice cream base.
Tip: Heat-treat the flour by microwaving it in short bursts until it reaches at least 165°F or baking it at 350°F for five minutes to ensure safety.
Step 2: Prepare the Ice Cream Base
- Melt butter in a small saucepan over medium-low heat until golden-brown and nutty in aroma (about 3–4 minutes). Stir in brown sugar and let cool for about 15 minutes.
- Once cooled, whisk in sweetened condensed milk and vanilla extract until smooth.
Pro Tip: Watch the butter closely while browning to avoid burning—it should smell nutty and have golden flecks.
Step 3: Whip the Cream
- In a separate bowl, whip chilled heavy cream using a hand or stand mixer until stiff peaks form.
- Gently fold half of the condensed milk mixture into the whipped cream, being careful not to deflate it. Repeat with the remaining mixture. Fold in most of the mini chocolate chips, saving some for topping if desired.
Visual Cue: The whipped cream should hold its shape when you lift the whisk.
Step 4: Assemble and Freeze
- Spread half of the ice cream mixture into a loaf pan or freezer-safe container. Pinch off small pieces of chilled cookie dough and scatter them over this layer.
- Add the remaining ice cream mixture on top, followed by more cookie dough pieces and reserved chocolate chips. Cover tightly with plastic wrap or an airtight lid.
- Freeze overnight or for at least 12 hours until firm.
Notes
Serving Suggestions:
- Serve scoops in waffle cones or bowls for a classic presentation.
- Garnish with extra cookie dough chunks, chocolate drizzle, or a sprinkle of flaky sea salt for added flair.
Tips & Tricks:
- Use high-quality vanilla extract for richer flavor.
- If you don’t have an electric mixer, chill your mixing bowl before whipping cream to make it easier.
- For smoother scooping, let the ice cream sit at room temperature for about five minutes before serving.
Storage:
Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface of the ice cream before sealing.
