If cookie dough was your childhood weakness (or let’s be honest, still is), this homemade chocolate chip cookie dough ice cream is about to become your new favorite. It’s rich, creamy, loaded with edible cookie dough, and tastes just like the one my daughter begged for growing up.

Homemade Cookie Dough Ice Cream Just Like You Remember

If I had a dollar for every time my daughter ordered cookie dough ice cream at the ice cream shop, I’d have… well, enough to buy a pint or two. She’s never wavered except for peanut butter with Reese’s peanut butter cups.

So when she asked if I could make it from scratch, I knew I had to try. And not just any cookie dough ice cream. It had to be the one, with those soft chunks of dough, that rich, creamy base, and just enough chocolate chips to keep things interesting.

So, I went all in. We’re talking custard-based ice cream. The kind that’s silky and scoopable, not icy or weirdly airy. It’s what gives this version that ultra-creamy, melt-on-your-tongue texture. And don’t worry, the cookie dough is totally edible, no eggs or raw flour here. I even show you how to heat-treat the flour, which is easier than it sounds.

Want more cold desserts? Check out this banana pudding-inspired ice cream or browse my other homemade ice cream recipes for more inspiration.

What Makes This Cookie Dough Ice Cream Different?

Okay, so I’ve tried plenty of “cookie dough” ice creams that skimp on the dough or feel more like vanilla with a few random bits tossed in. This one? Cookie dough in every bite. The base is sweetened with a touch of brown sugar which quietly echoes the flavor of the dough, so it all ties together.

And unlike some versions that taste artificial or overly sweet, this one tastes just like sneaking dough from the bowl when no one’s watching. You know that moment, just a spoon, some dough, and blissful silence.

What You’ll Need (But Not Everything)

Here’s a peek at what goes into this dreamy dessert. For the full list of ingredients and how-tos, just scroll down to the recipe card.

Mini chocolate chips – Because full-size chips are too chunky in frozen dough.
Egg yolks – The secret to that custard-style ice cream base. No shortcuts here.
Heat-treated flour – Super important for the cookie dough. Yes, raw flour matters.

The Ice Cream That Tastes Like Sneaking Dough from the Bowl

This isn’t one of those toss-it-in-the-freezer-and-hope-for-the-best deals. But the extra steps? Totally worth it.

Step One: Toast the Flour

Pop the flour in the oven for a few minutes to make it safe to eat raw.

Step Two: Make the Cookie Dough

Mix in the milk, vanilla, salt, and cooled flour.

Spread out the dough and freeze until firm.

Step Three: Make the Ice Cream Base

Warm the milk, cream, and sugars on the stove.

In a separate bowl, whisk the egg yolks.

Slowly add the warm mixture to temper them.

Strain it, let it cool, then chill it in the fridge.

Tip: Discard the residue after straining the custard mixture. Don’t scrape and mix it into the custard.

Step Four: Freeze and Mix in Dough

Time to churn! Once the ice cream starts to look like soft serve, add the cut up frozen cookie dough. Freeze until solid, and then, finally, you can scoop.

Cut the frozen cookie dough into chunks.

Transfer to a container and freeze until solid.

If you’re into cookie dough, you’ll love these over-the-top brownie recipe.

One Last Scoop

This recipe took a few test batches to get the dough and ice cream balanced, but no one minded testing the batches. It’s creamy, nostalgic, packed with dough, and better than anything we’ve bought at a store. If you’ve got an ice cream machine and a little patience, this one’s for you.

If cookie dough was your childhood weakness (or still is), this homemade ice cream is about to become your new favorite. It’s rich, creamy, loaded with edible cookie dough, and tastes just like the one my daughter begged for growing up.

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chocolate chip cookie dough ice cream being scooped out of a glass container with a cone and two scoops of ice cream on it.

Rich and Creamy Chocolate Chip Cookie Dough Ice Cream

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Prep Time: 1 30

Chill Time: 4

Total Time: 5 30

Servings:

Calories: 324kcal

Author: Barbara Curry

Ingredients

Cookie Dough

½ cup butter softened
1/3 cup sugar
1/3 cup brown sugar
4 tablespoons milk
2 teaspoons vanilla
1 ½ cups flour
¼ teaspoon salt
½ cup mini chocolate chips

Ice Cream

1 cup whole milk
2 cups heavy cream
⅓ cup sugar
⅓ cup brown sugar
6 egg yolks

Instructions

Cookie Dough

Bake the flour on a rimmed cookie sheet at 350º for 7 minutes. Allow to cool.
Combine butter and sugars in a stand mixer and mix until light and fluffy. Add milk, vanilla and salt and mix to combine. Add flour and salt and mix until combined, add chocolate chips. Spread the dough into a rimmed baking sheet and freeze. Once hardened, remove and cut into bite sized chunks. Keep frozen until ready to use.

Ice Cream

Add milk, cream, sugars and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour. Once cooled, refrigerate for at least 4 hours or overnight.
Process per the manufactures’ directions. It should take about 20 minutes. Stir in the frozen pieces of cookie dough and place into a 9 x 5 x 3 loaf pan and cover with plastic wrap. Freeze until firm.