Cookie Dough Ice Cream
Ultra-creamy vanilla ice cream loaded with generous chunks of safe-to-eat, egg-free chocolate chip cookie dough. This homemade version skips the raw eggs and heat-treats the flour so you can enjoy every cookie-dough-studded bite without worry. A nostalgic favorite that beats any store-bought tub.
For 8 servings
- prep · ~5 min
Heat-treat the flour for the cookie dough.
Preheat the oven to 350°F (175°C). Spread 150 g all-purpose flour on a baking sheet. Bake for 5 minutes until hot throughout. Let cool completely.
TIPHeat-treating kills any potential bacteria in raw flour, making it safe to eat. - mix
Make the edible cookie dough.
1.Cream 113 g softened butter, 50 g brown sugar, and 30 g white sugar until light and fluffy.2.Mix in 1 tsp vanilla and a pinch of salt.3.Add the cooled, heat-treated flour and mix until a crumbly dough forms.4.Fold in 100 g mini chocolate chips.TIPIf the dough feels too crumbly, add 1 tablespoon of milk at a time until it holds together. - mix · ~30 min
Form and freeze the cookie dough chunks.
Roll the dough into small, marble-sized pieces and place them on a plate or tray. Freeze for at least 30 minutes while you make the ice cream.
TIPFreezing the dough chunks prevents them from disintegrating when folded into the soft ice cream. - temper · ~10 min
Prepare the custard ice cream base.
1.In a medium saucepan, warm 240 ml whole milk and 240 ml heavy cream over medium heat until steaming (175°F). Do not boil.2.In a separate bowl, whisk 5 egg yolks with 150 g white sugar until pale and thick.3.Slowly pour half the hot milk mixture into the egg yolks, whisking constantly to temper them. - simmer · ~7 min
Cook the custard until thickened.
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches 170-175°F (about 5-7 minutes). Do not let it boil.
TIPDraw a line across the coated spatula with your finger — if the line holds cleanly, the custard is ready. - mix · ~240 min
Strain and chill the custard.
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in 2 tsp vanilla extract and the remaining 240 ml cold heavy cream. Cool completely, then refrigerate for at least 4 hours until very cold.
- mix · ~25 min
Churn the ice cream.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (typically 20-25 minutes).
- assemble
Fold in the frozen cookie dough chunks.
Quickly transfer the soft ice cream to a chilled container. Scatter the frozen cookie dough balls over it and fold them in gently with a spatula to distribute evenly.
TIPWork fast so the ice cream doesn't melt. A pre-chilled metal bowl helps keep it cold. - rest · ~240 min
Freeze until firm.
Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals. Cover tightly and freeze for at least 4 hours until firm enough to scoop.
- serve
Scoop and serve.
Let the ice cream sit at room temperature for 5 minutes to soften slightly, then scoop into bowls or cones and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill your mixing bowl and spatula in the freezer before folding in the cookie dough chunks — it helps prevent melting.
- 2For extra creamy texture, make sure your custard reaches 170-175°F; a digital thermometer is your best friend here.
- 3Press parchment directly onto the surface of the ice cream before freezing to stop ice crystals from forming.
- 4If your ice cream maker bowl isn't fully frozen (24+ hours), the custard won't churn properly — plan ahead.
- 5Let the finished ice cream sit at room temp for 5 minutes before scooping for the best texture.
- 6Roll cookie dough pieces smaller than a marble so they distribute evenly without sinking.
Adapt it for your goals.
Gluten-Free
Replace the all-purpose flour in the cookie dough with a 1:1 gluten-free baking blend; heat-treat it the same way. Ideal for anyone avoiding gluten.
Dairy FreeDairy-Free
Substitute the butter with vegan butter or refined coconut oil, and use full-fat oat milk and coconut cream in place of dairy milk and heavy cream. Perfect for lactose-intolerant or vegan eaters.
Double ChocolateDouble Chocolate
Add 2 tablespoons of unsweetened cocoa powder to the custard base when whisking the egg yolks. The chocolate-chocolate chip combo is a dream for true chocoholics.
Why this is on our healthy list.
Egg-Free Cookie Dough
This recipe uses heat-treated flour and skips raw eggs, making the cookie dough safe to eat while still delivering that classic indulgent texture.
Source of Protein from Egg Yolks
The five egg yolks in the custard contribute high-quality protein, supporting muscle maintenance and satiety.
Rich in Calcium from Dairy
Whole milk and heavy cream provide a natural source of calcium, important for strong bones and teeth.
Frequently asked questions
No, heat-treating the flour is essential for food safety because raw flour can carry harmful bacteria. Skipping it could pose a health risk.
