Chocolate Chip Cookie Dough Ice Cream

It’s ice cream time again! I’ve been putting that ice cream maker to good use. This week’s batch: Chocolate Chip Cookie Dough.

The lessons learned before served me well again. Ice cream freezer frozen solid (24+ hours), chilled mixing bowl, ice-cold ingredients. All of it yielded a rich sweet cream base with a velvety texture. Yum.

For the chocolate chip cookie dough part I took a bit of a shortcut, and used store-bought cookie dough. The ice cream is still amazing.


Chocolate Chip Cookie Dough Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 1 tube of Nestle Tollhouse Chocolate Chip Cookie Dough
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips or mini chocolate chips

1. Break chocolate chip cookie dough into teaspoon-sized pieces and roll in your hands to make round uniform cookie dough balls. Place cookie dough balls flat on a sheet pan and store in the freezer for 1-2 hours, until hard.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about 1 minutes before it is done) add the frozen cookie dough pieces and chocolate chips and continue freezing the mixture until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: Turned out just as good as the Cookies & Cream–maybe better. I’ll definitely be making this again.

In the meantime, what flavor ice cream should I try next? This batch will only last a few more days, so at this rate I’ll probably have to make  a new batch next weekeend!

What kind of ice cream should I make next?

  • Vanilla Heath Bar Crunch (75%, 3 Votes)
  • Butter Pecan (25%, 1 Votes)
  • Strawberry (0%, 0 Votes)
  • Make that Oreo stuff again! (0%, 0 Votes)
  • I'll tell you in the comments... (0%, 0 Votes)

Total Voters: 4

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5 Responses to “Chocolate Chip Cookie Dough Ice Cream”

  1. Mom

    no more ice cream making without me on a free day

  2. Test Subject #2

    I know I requested the Butter Pecan, but that Vanilla Heath Bar Crunch sounds too good to pass up. It was my favorite flavor of all time at Frosty’s, despite the fact that it was yogurt, and not even ice cream.

  3. Ysobel

    Okay well save the butter pecan for a time when I can be there.

  4. Butter Pecan Ice Cream | Make a Whisk

    […] really enjoyed having my ice cream freezer, as you might be able to tell. After the Chocolate Chip Cookie Dough ice cream, I took a poll to see what flavor I […]

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