Cookie dough ice cream
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Cookie dough ice cream

There's nothing better than homemade ice cream in the heat of the summer! This cookie dough ice cream contains LOADS of cookie dough so you get several chunks in every bite!
Prep Time10 mins
Cook Time20 mins
Chilling time4 hrs 30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


Cookie dough

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk or cream
  • 3/4 cup all-purpose flour
  • 1/2 cup mini chocolate chips
  • 2 Tablespoons light corn syrup

Ice cream base

  • 2 cups whole milk, divided
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1 and 1/2 ounces (3 Tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 and 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract


  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the salt, vanilla and milk and mix well. Turn the mixer to low and slowly add in the flour and mix until well incorporated. Turn the mixer off and stir in the chocolate chips by hand.
  • Refrigerate the cookie dough for about 30 minutes. Then break up the cookie dough into marble-sized pieces and place back in the refrigerator until ready to use.
  • In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
  • In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
  • In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes.
  • Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
  • Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
  • At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
  • Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. Add in the cooled cookie dough pieces and transfer the ice cream to a freezer-proof container. Freeze at least 4 hours or up to overnight.


Source: Ice cream base from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer; cookie dough from The Cookie Dough Lover's Cookbook by Lindsay Landis