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Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream with safe-to-eat, heat-treated flour and buttery vanilla custard. Churned ice cream is packed with frozen dough chunks for multiple bites per 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: 520
Ingredients Equipment Method Notes

Ingredients
  

For the edible cookie dough
  • 1 cup all-purpose flour heat-treated (see instructions)
  • 6 tbsp unsalted butter softened
  • 0.3333333333 cup brown sugar packed
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 salt pinch (see instructions)
  • 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
 

Heat-treat the flour
  1. Spread the all-purpose flour on a sheet pan and bake at 350F for 5 minutes, then let it cool completely before using.
  2. Keep the cooled heat-treated flour ready so it won’t melt the dough when mixed.
Make and freeze the safe cookie dough chunks
  1. Mix softened unsalted butter with packed brown sugar, milk, vanilla extract, and salt until smooth.
  2. Stir in the heat-treated all-purpose flour and mini chocolate chips until a thick dough forms.
  3. Roll the dough into small balls, place on a tray, and freeze until solid.
Cook the vanilla custard base
  1. Heat the heavy cream and whole milk just until steaming.
  2. Whisk egg yolks with granulated sugar until smooth, then slowly whisk in the hot cream-milk mixture.
  3. Cook the custard while stirring until it reaches 175F, then strain for a silky texture.
  4. Stir in vanilla extract and salt, then cool to room temperature and refrigerate for 4 hours.
Churn and finish with dough pieces
  1. Churn the chilled custard in an ice cream maker according to the manufacturer instructions.
  2. Fold in the frozen cookie dough pieces during the last 5 minutes of churning so the chunks stay intact.
  3. Transfer to a container and freeze until firm.

Notes

Pro tip: fully cool the heat-treated flour before mixing so the cookie dough balls hold their shape, and chill the custard until very cold for smoother churning. Refrigerate leftover ice cream covered for up to 7 days; freeze up to 2 months for best texture (thaw 10 minutes before scooping). For a dairy-light swap, use lactose-free milk and lactose-free cream; the cookie-dough heat treatment step still makes it suitable to eat.