Chocolate Chip Cookie Dough Ice Cream {National Ice Cream Month}

[Welcome! In case you missed it, July is National Ice Cream Month. Each Wednesday I’ll be posting a new flavor, so be sure to check back and find your new favorite. if you missed the first two, they can be found here and here.]

Last week we did tea, this week we’re going a bit more traditional and bringing an all-American classic to the repertoire: cookie dough! Despite my adventures in ice cream recipes, M rarely eats anything besides the vanilla and maybe the peanut butter if he’s feeling fancy. I inquired as to what flavors he might deem worthy of veering away from his precious vanilla, and cookie dough was mentioned in the (rather short) list. Since this also sounded delicious to me, I figured I’d give it a shot.

Chocolate Chip Cookie Dough Ice Cream {{Baking Bytes}}

This is a newly classic flavor (oxymoron, much?) that can be found basically anywhere, but not one I’d really considered making. It seemed a bit tame so it didn’t quite pique my interest in the same way some of the more complex flavors have. But be that as it may, it’s definitely delicious and worth your time.

Chocolate Chip Cookie Dough Ice Cream {{Baking Bytes}}

I used my go-to vanilla recipe mixed with cookie dough balls from a modified version of the standard Nestle recipe. A creamy base and bites of raw dough make for a more textural experience in addition to being yummy. Great for kids and adults alike, especially served in a cone on a hot day.

Chocolate Chip Cookie Dough Ice Cream {{Baking Bytes}}

When I made mine, I used approximately 1/2 tsp sized dough balls, but I would make them even smaller next time. This would make them more evenly dispersed as well as be easier to dish, since the cookie dough isn’t quite as scoopable as the ice cream itself. In any case, use whatever size dough balls that suits you, but bear in mind that smaller might be better, just this once.

Chocolate Chip Cookie Dough Ice Cream {{Baking Bytes}}

Chocolate Chip Cookie Dough Ice Cream 

Makes ~6 cups


1 recipe cookie dough (below)

3/4 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1.5 tsp vanilla


  1. In a large bowl, whisk together all ingredients except the cookie dough. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  2. Freeze according to your ice cream maker’s directions, gently fold in cookie dough balls, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.

Chocolate Chip Cookie Dough 


1/2 cup brown sugar
1/4 cup white sugar
1/2 cup butter, softened

1/2 tsp vanilla

1 cup all-purpose flour
1/4 tsp salt

1/2 cup mini chocolate chips


  1. In the bowl of stand mixer, beat butter and sugars until well mixed and fluffy. Stir in vanilla.
  2. Add flour and salt, and mix until just combined.
  3. Stir in chocolate chips until well distributed.
  4. Roll entire recipe into small balls (less than 1/2 tsp each) and place in the freezer for at least 30 minutes, or until ready to use.

2 responses

  1. Pingback: Lavender Vanilla Bean Ice Cream {National Ice Cream Month} | Baking Bytes

  2. Pingback: Coffee Fudge Ripple Ice Cream {National Ice Cream Month} | Baking Bytes

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