Learn how to make homemade chocolate chip cookie dough ice cream. A creamy vanilla base packed with edible cookie dough and rich chocolate chips.
Table of Contents
- Introduction
- The Story Behind Cookie Dough Ice Cream
- Ingredients You’ll Need
- Step-by-Step Recipe Instructions
- Freezing, Serving & Dessert Ideas
- Nutrition Facts & FAQ
Key Takeaways
✔️ Combines creamy vanilla ice cream with chunks of cookie dough
✔️ Easy to make at home—no eggs or cooking required
✔️ Edible cookie dough is safe and freezer-friendly
✔️ Perfect for desserts, cones, or cookie sandwiches
✔️ A hit with both kids and adults!
1. Introduction
If you’ve ever stood in front of an ice cream freezer trying to decide between cookies and cream or chocolate chip—you probably already know the magic of chocolate chip cookie dough ice cream.
This iconic flavor blends:
- Creamy vanilla ice cream
- Sweet, chewy edible cookie dough
- Mini chocolate chips in every scoop
It’s nostalgic, rich, and fun to eat—especially when you make it yourself. You can skip the preservatives, control the sweetness, and load it with as much dough as your heart desires.
In this guide, we’ll cover:
- A brief history of how it was invented
- How to make edible cookie dough safely
- The best vanilla base (no eggs required)
- Freezing, storage, and presentation tips
- Nutrition facts and top FAQ
2. The Story Behind Cookie Dough Ice Cream
The idea of combining cookie dough and ice cream might sound obvious now—but it was revolutionary in the 1980s.
🧁 Who Invented Cookie Dough Ice Cream?
The flavor was first created in 1984 at the original Ben & Jerry’s scoop shop in Burlington, Vermont. The concept came from a fan suggestion dropped into the store’s flavor idea box.
It quickly became one of their top-selling flavors and hit grocery stores in 1991, setting off a nationwide craze.
Today, cookie dough ice cream is available in nearly every supermarket, but making it at home means bigger chunks, better ingredients, and no limits.
3. Ingredients You’ll Need
This recipe makes about 1.5 quarts of homemade cookie dough ice cream.
🍪 For the Edible Cookie Dough
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ½ cup | Melted and cooled slightly |
| Brown sugar | ¼ cup | Adds moisture and chew |
| Granulated sugar | ¼ cup | Balances sweetness |
| Milk | 2 tablespoons | Helps bind the dough |
| Vanilla extract | 1 teaspoon | For cookie dough flavor |
| All-purpose flour | 1 cup | Heat-treated (see below) |
| Salt | ¼ teaspoon | Balances sweetness |
| Mini chocolate chips | ½ cup | Mix in last |
Heat-treat flour to make it safe to eat raw:
Microwave in 30-sec bursts or bake at 350°F for 5 mins until it reaches 165°F.
🍦 For the Ice Cream Base
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | 2 cups | Base for richness |
| Whole milk | 1 cup | Lightens the texture |
| Granulated sugar | ¾ cup | Sweetens the base |
| Vanilla extract | 1 tablespoon | Use real extract for best flavor |
| Salt | Pinch | Enhances flavor |
No eggs. No cooking. Just a smooth, scoopable vanilla base to cradle all that glorious cookie dough.
4. Step-by-Step Recipe Instructions
This recipe is broken into two parts:
- Make the edible cookie dough
- Make and churn the vanilla ice cream base
- Combine both into one irresistible frozen dessert
🍪 Step 1: Make the Edible Cookie Dough
- Heat-treat your flour:
Spread 1 cup of all-purpose flour on a baking sheet. Bake at 350°F for 5 minutes (or microwave until it reaches 165°F). Let it cool. - Mix the wet ingredients:
In a medium bowl, whisk together ½ cup melted butter, ¼ cup brown sugar, ¼ cup white sugar, 2 tbsp milk, and 1 tsp vanilla extract until smooth. - Add the dry ingredients:
Stir in the cooled flour and ¼ tsp salt. Mix until a soft dough forms. - Fold in chocolate chips:
Add ½ cup mini chocolate chips and mix until evenly distributed. - Scoop and chill:
Roll the dough into small balls (about ½ to ¾ inch). Chill in the fridge while you make the ice cream.
🍦 Step 2: Make the Ice Cream Base
- Mix ingredients:
In a large bowl, whisk together:- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tbsp vanilla extract
- Pinch of salt
- Churn:
Pour the mixture into your ice cream maker and churn based on the manufacturer’s instructions—usually 20–25 minutes—until it reaches a soft-serve texture.
No ice cream maker? You can freeze the mixture in a shallow container, stirring every 30 minutes for 2–3 hours.
🍨 Step 3: Combine & Freeze
- Fold in the cookie dough:
Gently stir the chilled dough bites into the churned ice cream. Use a spatula to mix evenly. - Transfer to a container:
Spoon into a freezer-safe container. Optionally layer with extra mini chocolate chips or cookie crumbles. - Cover & freeze:
Press parchment or plastic wrap against the surface. Seal the lid and freeze for at least 4 hours or until scoopable.
🎉 That’s it! You’ve made homemade chocolate chip cookie dough ice cream—thicker, creamier, and chunkier than store-bought.
5. Freezing, Serving & Dessert Ideas
Your homemade cookie dough ice cream is ready—now what? Let’s make sure it stays fresh and gets served like a true dessert masterpiece.
🧊 Storage Tips
To keep your ice cream at its best:
| Method | Shelf Life | Tips |
|---|---|---|
| Freezer (sealed container) | Up to 2 weeks | Press parchment or plastic wrap directly on the surface to prevent ice crystals |
| Deep freeze (airtight tub) | Up to 1 month | Let thaw for 5–10 minutes before scooping |
Avoid repeated thawing and refreezing—it ruins texture and flavor.
🍪 Ice Cream Cookie Dessert Ideas
Homemade cookie dough ice cream is already a win. But if you want to turn it into an unforgettable dessert, try these:
🍪 1. Cookie Ice Cream Sandwiches
- Bake a batch of soft chocolate chip cookies
- Let ice cream soften slightly
- Scoop a round of ice cream between two cookies
- Roll edges in mini chips or sprinkles
- Freeze for 15–30 minutes to firm up
Result? A handheld cookie with ice cream on top and inside—crunchy, chewy, creamy perfection.
🍨 2. Sundae Bar
Build a banana-split-style sundae using:
- 2 scoops cookie dough ice cream
- Chocolate or caramel drizzle
- Whipped cream + crushed cookies
- A cherry on top
Want to impress guests? Serve it in edible cookie bowls or waffle cones.
🧁 3. Ice Cream Pie
Press crushed graham crackers (or cookies) into a pie plate with butter to make a crust. Fill with softened cookie dough ice cream. Top with fudge drizzle or crushed chocolate chips. Freeze, slice, and serve!
🍫 4. Mix-In Madness
Try swirling in:
- Peanut butter
- Hot fudge ribbons
- Crushed Oreos
- Brownie bits
Customize your cookie dough ice cream just like you’re at Cold Stone or Dairy Queen.
6. Nutrition Facts & FAQ
📊 Chocolate Chip Cookie Dough Nutrition (Per 2/3 Cup Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 220–250 kcal |
| Total Fat | 10–13g |
| Saturated Fat | 6–8g |
| Carbohydrates | 26–30g |
| Sugars | 20–24g |
| Protein | 2–3g |
| Sodium | 75–90mg |
| Fiber | <1g |
Values may vary depending on mix-ins, portion size, and brand of chocolate chips.
❓ Frequently Asked Questions
It was created in 1984 at the original Ben & Jerry’s scoop shop in Burlington, Vermont. The idea came from a customer suggestion left on their in-store board.
Yes—if the dough is made with heat-treated flour and no raw eggs, it’s totally safe. That’s why this recipe uses milk and baked flour for a fully edible dough.
You can, but many aren’t made for eating raw. Look for “edible cookie dough” or make it yourself (it’s safer and tastier).
For best texture, eat within 2 weeks. Always store in an airtight container to avoid freezer burn.
This likely refers to cookie dough ice cream or ice pops inspired by cookie dough flavor. Some people also refer to cookie dough-flavored frozen drinks or slushies this way.
Can I make this ice cream without an ice cream maker?
Yes! Just mix the base, pour it into a loaf pan or container, and stir every 30–45 minutes for 2–3 hours. It won’t be as creamy as churned, but still delicious.
What are some fun ways to serve it?
Try it in:
- Ice cream sandwiches
- Cookie bowls
- Mini cones
- Sundae bars
- Or as a topping for warm brownies