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I ruined three batches of cookie dough ice cream before I figured out what I was doing wrong. The dough kept freezing into hard little rocks, and the ice cream base turned icy instead of creamy. Turns out, making this at home requires a few tricks that no one bothers to tell you.

The good news is that once you know those tricks, this becomes one of the easiest impressive desserts you can make. And honestly, homemade beats store-bought by a mile because you can load it up with as much cookie dough as you want.

Why Make It at Home

Store-bought cookie dough ice cream is fine. But have you noticed how you get maybe four sad little chunks per pint? Making your own means you control the ratio. I like mine absolutely stuffed with dough pieces, and nobody can stop me.

The other reason is the base itself. Commercial ice cream often tastes flat to me. A simple custard base made at home has this richness that just doesn’t compare. It takes about 20 minutes of actual work, then the freezer does the rest.

About the Cookie Dough

The cookie dough for ice cream is different from regular cookie dough. You can’t just make your usual recipe and freeze it. There are two important changes you need to make.

First, you have to heat-treat the flour. Raw flour can carry bacteria that makes people sick. I spread mine on a baking sheet and bake it at 350F for about 5 minutes. Let it cool completely before using.

Second, this dough has no eggs. Traditional cookie dough has raw eggs, which isn’t safe to eat uncooked. The eggless version still tastes great frozen into ice cream. I actually prefer the texture since it stays softer.

How to Store It

This ice cream keeps in the freezer for up to 2 weeks in an airtight container. After that, ice crystals start forming and the texture suffers. Press plastic wrap directly onto the surface before putting the lid on. This prevents that unpleasant freezer burn layer.

Let it sit at room temperature for 5-10 minutes before scooping. Homemade ice cream freezes harder than commercial versions because it lacks stabilizers.

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon vanilla extract
• Pinch of salt

For the Cookie Dough:

• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (heat-treated)
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips

Instructions

Make the Cookie Dough:

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350F for 5 minutes. Let it cool completely.
2. Beat the softened butter with both sugars until light and fluffy, about 2 minutes with a stand mixer or hand mixer.
3. Add the milk and vanilla, then mix until combined.
4. Add the cooled flour and salt. Mix on low until a dough forms.
5. Fold in the mini chocolate chips by hand.
6. Roll the dough into small balls, about 1/2 inch each. Freeze them on a lined baking sheet for at least 1 hour.

Make the Ice Cream Base:

7. Warm the heavy cream, milk, and half the sugar in a saucepan over medium heat. Stir occasionally until it just starts to steam. Don’t let it boil.
8. Whisk the egg yolks with the remaining sugar in a separate bowl until pale and thick.
9. Slowly pour about half the warm cream into the yolks while whisking constantly. This tempers the eggs so they don’t scramble.
10. Pour the yolk mixture back into the saucepan with the rest of the cream.
11. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This takes 5-8 minutes.
12. Strain the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla and salt.
13. Cover with plastic wrap pressed directly onto the surface. Refrigerate until completely cold, at least 4 hours or overnight.
14. Churn the cold custard in your ice cream maker according to the manufacturer’s instructions.
15. During the last 2 minutes of churning, add the frozen cookie dough balls.
16. Transfer to a freezer-safe container and freeze for at least 4 hours until firm.

Notes

Use mini chocolate chips in the dough instead of regular size. They distribute better and don’t turn into hard chunks when frozen.

If you don’t have an ice cream maker, you can use the no-churn method. Whip 2 cups heavy cream until stiff peaks form, then fold in a can of sweetened condensed milk, the vanilla, and the cookie dough pieces. Freeze for 6-8 hours. The texture is slightly different but still delicious.

The custard base might seem fussy, but it makes a real difference. If you want to skip it, substitute 2 cups heavy cream and 1 can sweetened condensed milk for the whole egg yolk custard. Just mix them cold with the vanilla and churn.