Imagine the most decadent, creamy ice cream swirled with chunks of irresistible cookie dough and rich chocolate chips - a dessert that transforms an ordinary moment into a blissful culinary experience. This homemade cookie dough ice cream isn't just a treat; it's a nostalgic journey that will transport you back to childhood summers, kitchen adventures, and pure, unadulterated joy. Get ready to impress your family and friends with a dessert so delicious, they'll be begging you for the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup cookie dough (homemade or store-bought)
- 1/2 cup chocolate chips
Instructions
- In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly until sugar completely dissolves and mixture is smooth.
- Remove from heat and whisk in vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for about 1 hour until thoroughly chilled.
- While base is chilling, prepare cookie dough if making homemade. If using store-bought, ensure it's cut into small, bite-sized pieces.
- Pour the chilled cream mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, gradually add chocolate chips and cookie dough pieces to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
- Cover tightly with plastic wrap or lid and freeze for at least 1 hour to allow ice cream to firm up completely.
- Before serving, let the ice cream sit at room temperature for 3-5 minutes to soften slightly for easier scooping.
Tips
- Chill your cream mixture thoroughly before churning - this ensures a smoother, creamier texture.
- Use high-quality vanilla extract for the best flavor profile.
- If using homemade cookie dough, ensure it's safe to eat by using heat-treated flour and pasteurized eggs.
- Cut cookie dough and chocolate chips into small, uniform pieces for even distribution.
- Allow the ice cream to soften slightly before serving for the most luxurious scooping experience.
- For extra richness, consider using a mix of heavy cream and half-and-half.
- Store your ice cream in an airtight container to prevent ice crystals from forming.
- For best texture, consume within 1-2 weeks of making.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
