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Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream with a churned vanilla custard base and frozen, safe-to-eat cookie dough chunks. This homemade cookie dough ice cream recipe bakes heat-treated flour, cooks the custard to 175°F, then folds in cookie dough pieces for chunky bites.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 10 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the edible cookie dough
  • 1 cup all-purpose flour Heat-treat for safe-to-eat raw cookie dough.
  • 6 tbsp unsalted butter Soften for easy mixing.
  • 0.333 cup brown sugar Pack for best texture.
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 salt Pinch for the dough.
  • 0.5 cup mini chocolate chips
For the ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 ice cream maker

Method
 

Heat-treat the flour and freeze cookie dough pieces
  1. Preheat the oven to 350°F and spread the all-purpose flour on a sheet pan in a thin, even layer; bake for 5 minutes and cool completely.
  2. In a bowl, mix the unsalted butter, brown sugar, milk, vanilla extract, and salt until smooth.
  3. Stir the cooled heat-treated flour and mini chocolate chips into the dough mixture until evenly combined.
  4. Roll the dough into small balls, place on a tray, and freeze until firm.
Cook the vanilla custard, chill, then churn
  1. Heat the heavy cream and whole milk until steaming but not boiling.
  2. Whisk the heated cream and milk into the egg yolks beaten with granulated sugar.
  3. Cook the custard, stirring constantly, until it reaches 175°F.
  4. Strain the custard, then stir in vanilla extract and salt, and cool completely.
  5. Refrigerate the custard for 4 hours.
  6. Churn in an ice cream maker until thick, then fold in the frozen cookie dough pieces during the last 5 minutes.
Freeze until firm
  1. Transfer the churned ice cream to a container and freeze until firm.

Notes

Pro tip: cool the heat-treated flour fully before mixing so the dough doesn’t turn greasy or melt. Store in the freezer, covered, for up to 2 weeks; thaw in the fridge 10–15 minutes for easier scooping. Freezing yes; the cookie dough chunks stay best when you keep them frozen until the last 5 minutes of churning. If you want a dairy-free swap, use a plant-based cream and milk plus an egg-free custard method—but the flavor and texture will change.