Chocolate Chip Cookie Dough Ice Cream

This chocolate chip cookie dough ice cream is the best! It’s made with creamy, vanilla cookie-flavored ice cream, lots of tasty cookie dough pieces, and mini chocolate chips. Make it in your ice cream maker or use our no-churn method – it’s an incredible treat either way.

This is the chocolate chip cookie dough ice cream I’ve been making for years. It’s incredibly rich and creamy, with a true cookie dough flavor thanks to a generous splash of vanilla. It’s the kind of ice cream that makes you pause after the first bite and think, yep, this is the one.

So what makes it so good? Egg yolks. While you can make ice cream without them, I truly don’t know why you would. The fat and protein in the yolks give the ice cream a creamier texture, more body, and better flavor—and they help it stay smooth in the freezer instead of turning icy. If you’re craving real, old-school homemade ice cream, egg yolks aren’t optional.

Chocolate chip cookie dough ice cream is made in two parts – the ice cream and the cookie dough. Here are some additional notes on key ingredients:

Whole milk – Don’t use lower-fat milk or your ice cream will be icy.
Heavy cream – Again, don’t try to skip the fat; you need it for creamy ice cream.
Granulated sugar – You can also use brown sugar for a more malty flavor. Note that it will darken the color of the ice cream.
Sea salt – Gives flavor to the ice cream. Don’t substitute with table salt as the flavor will overwhelm the ice cream.
Egg yolks – These are a must if you want deliciously creamy ice cream.
Brown sugar – Gives the best flavor and texture to the frozen raw cookie dough.
Sour cream – Since we’re not baking the cookies, this replaces the eggs in the cookie dough (just like in our egg-free chocolate chip cookies ). You can also use plain yogurt.

Cookie Dough Ice Cream in an ice cream maker. - 2

Chocolate Chip Cookie Dough Ice Cream in a glass container with an ice cream scoop and cookies. - 3

How to store homemade ice cream

Homemade ice cream is best stored in a covered, freezer-safe container to prevent ice crystals from forming. Press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid—this extra step helps keep it ultra-creamy. For the best texture and flavor, enjoy your ice cream within 1–2 weeks (though it rarely lasts that long around here).

Ingredients

Ice Cream

▢ 2 cups whole milk
▢ 1 cup heavy cream
▢ ¾ cup granulated sugar
▢ 1 tablespoon vanilla
▢ ½ teaspoon sea salt
▢ 4 large egg yolks
▢ ½ cup mini chocolate chips

▢ 1 cup all-purpose flour (see notes)
▢ ½ cup butter (at room temperature)
▢ ½ cup brown sugar (packed)
▢ 2 tablespoons sour cream
▢ 1 teaspoon vanilla
▢ ¼ teaspoon sea salt
▢ ¾ teaspoon baking soda (optional, see notes)
▢ ½ cup mini chocolate chips

Instructions

Add the milk, cream, sugar, vanilla, salt, and egg yolks to a medium-sized pot and whisk well. Place the pot on medium heat (medium-low if your stove runs hot) and slowly warm the cream, whisking a few times. When a few simmering bubbles appear, remove the pot from the heat and let it cool completely in your fridge. 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 1 tablespoon vanilla, ½ teaspoon sea salt, 4 large egg yolks
Add the flour, butter, sugar, sour cream, vanilla, salt, and if using, the baking soda to a medium-sized mixing bowl. Using an electric mixer, beat until a soft dough forms. Stir in the chocolate chips. 1 cup all-purpose flour, ½ cup butter, ½ cup brown sugar, 2 tablespoons sour cream, 1 teaspoon vanilla, ¼ teaspoon sea salt, ¾ teaspoon baking soda, ½ cup mini chocolate chips
Line a baking sheet with parchment paper. Divide the dough into small, bite-sized pieces and put them on the baking sheet. Put the baking sheet into your freezer until you’re ready to use them in the ice cream.

Ice Cream Maker

When the ice cream is cold in your fridge, pour it into your ice cream maker and let it churn until it is soft-set – usually about 20 minutes.
Add the frozen cookie dough pieces and the mini chocolate chips and let your ice cream maker mix them into the ice cream. ½ cup mini chocolate chips
Transfer the ice cream to a freezer-proof container and let it freeze for at least an hour before digging in.

No Churn Method

Pour the cold ice cream into a shallow baking dish and put it into your freezer. After half an hour, mix the ice cream around. Continue to freeze it then mix it every half an hour until it is frozen. (Use a fork to scrape the ice cream once it really starts to freeze.)
Once the ice cream is frozen, stir in the frozen cookie dough pieces and the mini chocolate chips. ½ cup mini chocolate chips

Video

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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Chocolate Chip Cookie Dough Ice Cream in a white bowl with a spoon and 2 cookies. - 9

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