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Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream with heat-treated flour cookie dough chunks folded into a vanilla custard base. This cookie dough ice cream recipe uses a 175°F custard and churned texture for chunky, soft bites in every scoop.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the edible cookie dough
  • 1 cup all-purpose flour Heat-treated for safe-to-eat cookie dough.
  • 6 tbsp unsalted butter Softened.
  • 0.33 cup brown sugar Packed.
  • 2 tbsp milk For the dough.
  • 1 tsp vanilla extract For the dough.
  • 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
 

Make safe-to-eat cookie dough chunks
  1. Heat-treat the all-purpose flour by spreading it on a sheet pan and baking at 350°F for 5 minutes, then cool completely before using.
  2. Mix the unsalted butter, brown sugar, milk, vanilla extract, and salt until smooth, then stir in the heat-treated flour and mini chocolate chips.
  3. Roll the dough into small balls, then freeze until solid so the chunks stay intact in the ice cream.
Cook the vanilla custard base
  1. Heat the heavy cream and whole milk until hot, then whisk it into the egg yolks beaten with granulated sugar.
  2. Cook the custard, stirring, until it reaches 175°F, then strain for a smooth base.
  3. Stir in vanilla extract and salt, then cool and refrigerate for 4 hours to chill completely.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker, then fold in the frozen cookie dough pieces during the last 5 minutes for visible chunks.
  2. Transfer the ice cream to a container and freeze until firm so the texture is scoopable.

Notes

Pro tip: Cool the heat-treated flour fully and freeze the dough balls solid before churning—this helps the cookie dough stay soft inside while keeping chunky texture throughout. Refrigerate the custard before churning for best results; once churned, store in the freezer for up to 2 weeks. Freezing is yes. For a lighter option, use low-fat milk instead of whole milk in the base, though the custard will be less rich.