Oh, Chocolate Chip Cookie Dough Ice Cream! Just saying it brings back so many delightful summer memories! There’s something absolutely magical about the combination of creamy, dreamy vanilla ice cream swirled with chunks of sweet, gooey cookie dough. It’s like a party in your mouth that never gets old! I remember the first time I made this for my friends during a hot summer evening by the lake; let’s say it didn’t last long. Everyone was raving about it, and I couldn’t help but feel like the coolest friend ever!
This homemade ice cream is not only a treat but a whimsical journey inspired by the classic cookie dough flavor. Making it from scratch allows you to control the ingredients, and trust me, once you taste it, you’ll never want to buy store-bought again. Plus, there’s something incredibly gratifying about churning your own ice cream, don’t you think?
What’s in Chocolate Chip Cookie Dough Ice Cream?
– Heavy Cream: This creamy base is crucial for that rich and smooth texture. I recommend going for a good quality brand; it makes all the difference!
– Whole Milk: Balancing the heaviness of the cream, whole milk provides the perfect amount of creaminess without being overly rich. Full-fat milk is my go-to.
– Granulated Sugar: Sweet, sweet sugar! It adds the essential sweetness to our ice cream.
– Semi-Sweet Chocolate Chips: The stars of the show! They provide that delightful chocolatey burst in every bite. I love to use Ghirardelli chips—it’s always a crowd-pleaser.
– Brown Sugar: This adds a deeper, more complex sweetness and a bit of that cookie flavor to both the ice cream base and the cookie dough.
– All-Purpose Flour: Used in the cookie dough, it creates the structure. Please remember, we won’t be baking this dough, so we’ll heat-treat it for safety!
– Vanilla Extract: A couple of teaspoons of this real vanilla extract makes it aromatic and oh-so-delicious!
– Butter: A little softened butter gives the cookie dough that rich flavor we crave.
Is Chocolate Chip Cookie Dough Ice Cream Good for You?
Let’s be real—this isn’t exactly a health food, but it does have its sweet perks!
Heavy Cream: While it provides a luscious texture, it’s higher in fat and calories, so indulge wisely.
Whole Milk: A good source of calcium, but you probably won’t be sipping it straight out of the carton when there’s ice cream involved!
Semi-Sweet Chocolate Chips: Dark chocolate has antioxidants, so it’s not all bad! Just feel free to use semi-sweet or dark depending on your chocolate preference.
Brown Sugar and Granulated Sugar: These will give you that quick boost of energy, but remember moderation is key—especially if you plan on having more than one scoop.
So while this heavenly ice cream isn’t exactly food for the soul in terms of diet, it certainly warms my heart on a summer night!
Ingredients List
– 2 cups Heavy Cream
– 1 cup Whole Milk
– 3/4 cup Granulated Sugar
– 3/4 cup Brown Sugar, packed
– 1 cup Semi-Sweet Chocolate Chips
– 2 cups All-Purpose Flour (heat-treated)
– 2 teaspoons Vanilla Extract
– 1/2 cup Butter, softened
*Serves about 6-8 people.*
How to Make Chocolate Chip Cookie Dough Ice Cream?
1. **Heat-Treat the Flour:** This is super important! Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for about 5-7 minutes until lightly golden. Let it cool completely.
2. **Make the Ice Cream Base:** In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, and vanilla extract until everything is combined and the sugars are dissolved.
3. **Chill the Mixture:** Cover the ice cream mixture and refrigerate for at least 2 hours (it can be overnight if you plan ahead!).
4. **Prepare the Cookie Dough:** In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Stir in the heat-treated flour and then fold in the chocolate chips. Set aside.
5. **Churn the Ice Cream:** Pour the chilled ice cream mixture into your ice cream maker and churn according to your manufacturer’s instructions (usually about 20-30 minutes).
6. **Mix in the Cookie Dough:** Once the ice cream is soft-serve consistency, gently fold in pieces of your cookie dough.
7. **Freeze to Set:** Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
8. **Scoop and Enjoy:** Once it’s ready, scoop yourself a generous portion, and let the deliciousness commence!
Ice Cream Tips & Tricks: The Sweet Scoop
– If you don’t have an ice cream maker, you can pour the mixture into a shallow container and whisk every 30 minutes for a couple of hours until it reaches your desired consistency.
– Feel free to customize your cookie dough; add nuts, or use milk chocolate chips if that’s your preference!
I cannot tell you enough how amazing this Chocolate Chip Cookie Dough Ice Cream is! I really want you to give it a try and experience the joy it brings. Some things are just better homemade, and this ice cream certainly tops that list. So, gather your ingredients, have some fun, and don’t forget to share your creations with me! I can’t wait to hear all about your ice cream adventures!
