The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $7.73

Recipe Serving Cost $0.64

This is the ultimate Cookie Dough Ice Cream recipe with cookie dough cream, cookie dough chunks, and chocolate pieces. Your family will be begging for you to make it for them again and again!

This recipe costs $7.73 to make twelve servings. That is only $0.64 per serving! You cannot get a scoop of ice cream for that price anywhere anymore!

If you’re a cookie dough lover, as I am, then you need to check out my cookie dough truffles.

Two scoops of ice cream on an ice cream cone.

Ingredients and Cost

Per Serving Cost: $0.64

Recipe Cost: $7.73

8 Tablespoons salted butter – $0.80
⅓ cup light brown sugar – $0.16
¼ cup flour – $0.05
½ teaspoon vanilla extract – $0.16
¾ cup mini chocolate chips – $1.03
2 cups heavy cream – $2.34
⅔ cup dark brown sugar – $0.38
4 large egg yolks – $0.20
⅛ teaspoon salt – $0.01
2 teaspoons vanilla extract – $0.62
1 ½ cups whole milk – $0.18
1 ¼ cups chocolate chunks – $1.80

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

Make the cookie dough by mixing the butter and sugar until it is combined. Next, add the flour, vanilla, and chocolate chips.
Let the cookie dough sit for 10 minutes, and then shape it into a disk before wrapping it in plastic wrap and placing it in the fridge until it is firm.
Next, make the ice cream mixture in a saucepan by melting the butter and then stirring in the heavy cream. Set this mixture aside.
In a separate bowl, whisk together the brown sugar and egg yolks. Slowly add the hot cream mixture. Run it through a strainer and then refrigerate it for at least four hours.
Finally, freeze the mixture in an ice cream maker. Cut the disk of cookie dough into small chunks and stir the cookie dough and chocolate chunks into the ice cream when it is done churning.

Recipe Variations

Instead of chocolate chunks, you can also use chocolate shards, roughly chopped chocolate, and even chocolate chips.

Storage Tips

Serve: After finished making the ice cream, place it in the freezer until it gets firm. This should take about 3-4 hours.

Store and Freeze: This ice cream will keep in an airtight container in the refrigerator for up to 1 month, but I guarantee that it won’t last that long!

Recipe FAQs

Yes! There is raw cookie dough in this ice cream recipe. However, the cookie dough is made without eggs and cooked flour making it safe to eat.

This ice cream recipe tastes just like its namesake. The cookie dough has a butterscotch-like flavor to it. Add in the extra chocolate chunks with the vanilla ice cream and cookie dough chunks and you’ve almost got cookie dough on top of cookie dough in every single bite!

My Pet Peeve

Raise your hand if one of your pet peeves with store-bought ice cream is the lack of cookie dough! I mean seriously, you should get a nice little nugget of cookie dough with every bite, amirite?! Well, that’s why I made sure that this recipe is loaded with golden nuggets of cookie dough throughout.

What I love about the cookie dough chunks in this recipe is that you take the time to brown the butter which gives the dough a nice nutty, almost butterscotch flavor to it. Trust me, it’s well worth the extra effort!

If you’re a cookie dough lover as I am, then you need to check out my cookie dough truffles, this cookie dough dip, and cookie dough cake.

Cook’s Tools:

mixing bowls
medium saucepan
fine mesh strainer
ice cream machine
ice cream container

Cookie Dough Ice Cream on two ice cream cones.

More Ice Cream Recipes

Cookie dough pieces and chocolate chunks on top of ice cream.

Chocolate Chip Cookie Dough Ice Cream

Ultimate Cookie Dough Ice Cream with cookie dough cream, cookie dough chunks, and chocolate pieces.

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookie dough, ice cream

Prep Time: 6

Cook Time: 25

Total Time: 6 25

Servings: servings

US Customary – Metric

Calories: 481kcal

Author: From The Perfect Scoop by David Lebovitz

Ingredients

For the cookie dough:

5 tablespoons salted butter melted
⅓ cup packed light brown sugar
¼ cup all-purpose flour heated for 5 minutes at 350°F
½ teaspoon vanilla extract
¾ cup mini chocolate chips

For the ice cream:

3 Tablespoons unsalted butter
2 cups heavy cream
⅔ cup dark brown sugar
4 large egg yolks
⅛ teaspoon salt
2 teaspoons vanilla extract
1 ½ cups whole milk
1 ¼ cups chocolate chunks

US Customary – Metric

Instructions

MAKE COOKIE DOUGH:

Mix the butter and sugar together in a medium mixing bowl until smooth and combined. Add the flour, and then the vanilla and chocolate chips. Let the mixture sit for 10 minutes and then shape it into a disk, wrap in plastic wrap and refrigerate until firm, about 30-60 minutes.

MAKE ICE CREAM:

In a medium saucepan over medium-high heat melt the butter. Keep stirring and heating until the butter is deep golden brown in color and has a nutty aroma. Slowly whisk in the heavy cream and continue to heat until simmering. Then, remove the mixture from the heat and set aside.
Whisk together the brown sugar and the egg yolks in a medium bowl until pale in color. Add a small amount of the hot cream mixture to the bowl with the egg yolks, whisking constantly. Gradually whisk in the rest of the cream and the salt.
Return the egg-cream mixture to the medium saucepan and heat over medium-high heat until slightly thickened and the temperature reads 170-175 degrees F on an instant-read thermometer.
Remove from the heat and pour the mixture through a fine-mesh strainer into a large bowl. Whisk in the vanilla extract and the whole milk. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.

TO FINISH:

Cut the disk of cookie dough into small chunks.
Once the ice cream is done churning, transfer it to an air-tight ice cream container and stir in the chocolate chunks and the cookie dough chunks. Store in the freezer until firm, about 3-4 hours.

Notes

This recipe makes about 2 quarts of ice cream.

Nutrition

Tried this recipe?Follow me @FoodFolksandFun

This recipe was first published on November 7, 2010. I have since updated the recipe and pictures.

Chocolate ice cream scooped into a serving container.