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Cookie Dough Ice Cream

Cookie Dough Ice Cream
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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!

Ingredients

Scale

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

  1. In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla extract, mixing until smooth.
  2. Gradually mix in heat-treated flour and a pinch of salt until fully combined. Stir in mini chocolate chips.
  3. 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

  1. 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.
  2. 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

  1. In a separate bowl, whip chilled heavy cream using a hand or stand mixer until stiff peaks form.
  2. 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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://icecreamin.com/cookie-dough-ice-cream/