Knead to Chill Homemade Cookie Dough Ice Cream Dream

Knead to Chill My Homemade Cookie Dough Ice Cream Dream

By Elara MaeveSeptember 28, 2025Updated: September 27, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever had one of those days? Honestly, nothing beats a scoop of homemade cookie dough ice cream to make it better. This recipe is pure comfort, sweet tooth heaven!

Brief Overview

The concept of cookie dough ice cream is American as apple pie. This recipe is medium difficulty, needs about 6 hours total. You will get about 6-8 servings.

Main Benefits

The best part about edible cookie dough is... well, it's edible! No raw egg worries here. This recipe is perfect for a summer BBQ or just a cozy night in.

You know? What makes this recipe special is that it is small batch cookie dough ice cream .

Why Make Your Own?

Have you ever wondered what makes best cookie dough ice cream so special? It is the fresh ingredients and the personal touch.

store-bought tubs just don't compare! Plus, with a cookie dough ice cream recipe in hand, you're the master of your own ice cream destiny.

What You'll Need

Let's gather the troops for this DIY cookie dough ice cream adventure. First off, you’ll need some butter and sugar.

Next, some flour, vanilla, and choc chips. Remember, heat treating the flour is super important. And finally, milk. Make sure your cookie dough is egg-free so that it is safe to eat! You will also need an ice cream maker to churn ice cream .

A no churn cookie dough ice cream recipe might exist, but the texture will not be the same.

Getting Started

First, you’ll whip up the cookie dough and chill it. This is non-negotiable! Then, you will create the ice cream base.

Chill that, too. Patience is key. While it chills, you will get to dreaming about how amazing your easy cookie dough ice cream will taste.

Alright, let’s talk shop. To nail this homemade cookie dough ice cream , you'll need the right stuff. No fancy chef skills needed, promise.

Just a few key ingredients and some basics that most kitchens already have. Ready to dive in?

Main Ingredients: The Cookie Dough Crew & Creamy Base

Let's break it down, shall we? We need stuff for the edible cookie dough and the glorious ice cream base.

Edible Cookie Dough Divas:
- 1/2 cup (113g) unsalted butter, softened. Quality butter makes a big difference here, honestly. Get the good stuff!
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar. It adds a lovely, chewy texture.
- 1 teaspoon (5 ml) pure vanilla extract. None of that imitation stuff, alright?
- 1/4 teaspoon (1.5 ml) salt
- 1 cup (125g) all-purpose flour, heat treated . This is super important! We don’t want any raw flour nasties. More on that later.
- 1/4 cup (60ml) milk
- 1/2 cup (85g) mini chocolate chips.
Ice Cream Base Beauties:
- 2 cups (473ml) heavy cream. Full fat, baby! It's what makes the homemade ice cream so creamy.
- 1 cup (237ml) whole milk.
- 3/4 cup (150g) granulated sugar.
- 1/8 teaspoon salt (a pinch!)
- 1 teaspoon (5 ml) pure vanilla extract.

Seasoning Notes: Spice it Up or Keep it Classic

Vanilla is key. A touch of salt balances the sweetness. Want to get fancy? A tiny pinch of cinnamon in the cookie dough? Do it! A little brown sugar, and it gives a caramel touch.

So good! For flavor enhancers , consider a splash of bourbon in the ice cream base (adults only, obviously!). If you're short on vanilla extract, a teaspoon of vanilla paste works too.

Equipment Needed: Let's Get Techincal

Okay, nothing crazy here, don’t worry.

Stand mixer or hand mixer. Muscle power works too but, you know, effort .
Ice cream maker. This is essential to churn ice cream . Sorry, no getting around it.
Saucepan.
Whisk.
Heat safe bowl.
Thermometer.
Baking sheet.
Parchment paper.
Airtight container for storing your glorious DIY cookie dough ice cream .

Don't have an ice cream maker? Look into the no churn cookie dough ice cream alternatives! I swear, once you try this easy cookie dough ice cream recipe , you will never buy store-bought again! Let's get started!

Honestly, who doesn't love homemade cookie dough ice cream ? It's the ultimate comfort food mashup. Forget the shop bought tubs.

This recipe brings that creamy, decadent goodness right to your kitchen. It’s like a hug in a bowl. Don’t you agree we all need one of those from time to time? This recipe for easy cookie dough ice cream is easier than you think!

Prep steps are key. Proper planning prevents poor performance!

Ace Your Prep: Essential Mise en Place

First things first, let's get organised. This is all about that essential mise en place . Soften 1/2 cup (113g) of butter for the edible cookie dough .

It needs to be room temperature, not melted. Heat treat your flour. 1 cup (125g) all-purpose flour needs to be spread on a baking sheet.

Bake it at 350° F ( 175° C) for 5 minutes . It sounds weird but this makes it safe to eat raw! This is a great time saving organisation tip that will keep you and your flour in shape.

Don't forget your safety reminders ; don't use raw flour, wash your hands, and don't eat all the cookie dough before it goes in the ice cream.

It's tempting, trust me!

Building Your Ice Cream Dream, step-by-step

Ready to rumble? Here is what you will need to do:

Cream together 1/2 cup (113g) softened butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (50g) packed light brown sugar.
Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
Gradually add the heat treated 1 cup (125g) flour and 1/4 cup (60ml) milk until a dough forms.
Fold in 1/2 cup (85g) mini chocolate chips. Chill this dough for at least 30 minutes .
Combine 2 cups (473ml) heavy cream, 1 cup (237ml) whole milk, 3/4 cup (150g) granulated sugar, and 1/8 teaspoon salt in a saucepan. Heat over medium heat, stirring until the sugar is dissolved. Bring to a simmer, then remove from heat.
Whisk in 1 teaspoon vanilla extract. Chill this ice cream base for at least 4 hours (or overnight).
Churn the ice cream base in your ice cream maker according to the manufacturer's instructions. This is usually about 20- 25 minutes . You know it is done when it reaches the soft serve consistency, this is an important visual cue for doneness .
Fold in the chilled cookie dough and freeze for at least 2- 3 hours to harden.

Pro Tips for Ice Cream Perfection

Want to level up your DIY cookie dough ice cream game? Here's the lowdown. First, don't skip the chilling. A well chilled base is key to a smooth texture.

Second, pre-freezing the dough stops it from melting. And third, don't over churn! Over churning leads to grainy ice cream . Avoid this common mistake ! For a make-ahead option , prepare the dough and ice cream base the day before.

Store them separately in the fridge. Voila! This is one of the expert techniques or shortcuts to make that best cookie dough ice cream .

This cookie dough ice cream recipe is bound to become your go-to treat. Why not try making a small batch cookie dough ice cream to test the waters? Get that ice cream maker ready and make the most delicious no churn cookie dough ice cream in town!

Right, so you're about to embark on the journey of making your own homemade cookie dough ice cream . It's epic.

But before you dive headfirst, let's chat about a few things that'll make your life easier and your ice cream even better.

Presentation Perfection

Okay, so you've made this epic easy cookie dough ice cream . Now what? Plating and presentation is key! Honestly, sometimes I just grab a spoon and dig straight in.

But if you're feeling fancy, scoop that homemade ice cream into a pretty bowl. A little drizzle of hot fudge sauce? Yes, please.

A few extra cookie dough pieces on top? Even better. As for drinks, think something refreshing to cut through the richness, like iced tea or lemonade.

Storage Secrets

So, you've actually managed not to eat all your small batch cookie dough ice cream in one go. Congrats! Here’s how to keep the dream alive.

Refrigeration isn't really an option once it's been frozen, as it will melt. For longer storage, make sure you get your churn ice cream into an airtight container and pop it back in the freezer.

It'll keep for up to 2 weeks , but let's be honest, it probably won't last that long. If it gets a bit too hard when reheating, let it sit on the side for 5- 10 minutes to soften slightly.

Mix It Up

Fancy a twist on your cookie dough ice cream recipe ? Of course, you do! For a gluten-free version, use a gluten-free flour blend in your edible cookie dough .

And, for the dairy-free peeps, coconut cream works wonders in the homemade ice cream base. You could even swap out the regular chocolate chips in your DIY cookie dough ice cream for white chocolate during the holiday months.

The possibilities are endless.

Nitty Gritty Numbers

Alright, let’s talk nutrition. Now, this homemade cookie dough ice cream isn't exactly a salad, but it's all about balance, right? Each serving is roughly estimated to contain 350-450 calories.

The good news is, it's packed with happiness! Plus, you're getting a bit of protein and calcium. We're here for the mood boost that delicious dessert brings.

Making your own homemade cookie dough ice cream from scratch is one of the most satisfying experiences. There will be challenges, but the taste is out of this world, if you can't find an ice cream maker , try a no churn cookie dough ice cream approach, but honestly, the taste is completely different.

So, go on, get your apron on and start churning. You won't regret it!

Frequently Asked Questions

Is it safe to eat raw cookie dough in homemade cookie dough ice cream?

Absolutely, but only if you take the proper precautions! Our recipe calls for heat treating the flour to kill any bacteria. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before adding to the other cookie dough ingredients.

Also, this recipe doesn't use eggs, so you can enjoy your homemade cookie dough ice cream worry free. It's all part of avoiding a "Great British Baking Show" style disaster.

Can I make homemade cookie dough ice cream without an ice cream maker?

While an ice cream maker is ideal for achieving that smooth, creamy texture, you can try a no-churn method. After preparing the ice cream base, freeze it in a shallow container. Every 30-60 minutes, whisk vigorously to break up ice crystals.

Repeat this several times until you reach a soft serve consistency, then fold in the cookie dough and freeze until firm. It requires a bit more elbow grease, but you'll still get a delicious result, even if it isn't quite "Mr. Whippy" perfect!

How long does homemade cookie dough ice cream last in the freezer?

Your homemade cookie dough ice cream will be at its best quality if consumed within 1-2 weeks. Store it in an airtight container in the coldest part of your freezer to prevent freezer burn and maintain its creamy texture.

It's best to enjoy it sooner rather than later consider it an excuse to have a cheeky scoop (or three!).

My homemade cookie dough ice cream is too hard. What can I do?

Homemade ice cream tends to harden more than store-bought versions. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Also, avoid temperature fluctuations by ensuring your freezer is at a consistent temperature.

If all else fails, a quick blast in the microwave (in short bursts!) can help, but be careful not to melt it completely. It’s all about finding the sweet spot, just like Goldilocks.

Can I use different types of cookie dough in this homemade cookie dough ice cream recipe?

Absolutely! Feel free to experiment with different cookie dough variations, such as peanut butter cookie dough (substituting some of the butter with peanut butter), or even a brown butter cookie dough for a nutty, caramel like flavor. Just ensure that all cookie dough is egg-free and the flour is heat treated.

The possibilities are endless; think of yourself as the "Heston Blumenthal" of ice cream!

I have dietary restrictions. Can I make vegan or gluten-free homemade cookie dough ice cream?

Yes, this recipe is easily adaptable! For a vegan version, use coconut cream and plant based milk for the ice cream base, and a vegan butter substitute for the cookie dough. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend in the cookie dough.

Always check the labels of your ingredients to ensure they meet your specific dietary needs. It's all about being inclusive, like a proper cuppa tea!