Chocolate Chip Cookie Dough Ice Cream Recipes

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CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

This is a version of one of the recipes that came with my ice cream machine. It is important to use purchased raw cookie dough in this or homemade cookie dough that does not contain raw eggs. This makes about 1 quart batter and freezes to 1 1/2 quarts. (Prep time assumes your ice cream maker is ready to go once the batter has chilled). Cook time is approximately how long a typical electric ice cream maker takes to freeze the ice cream and does not include additional freezing time in the "real" freezer. NOTE: Recently, there have been issues with raw purchased cookie dough in the news, please be certain to use an egg free cookie dough in this recipe or purchased dough that specifically mentions safe for eating raw.

Provided by HeatherFeather

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 cup half-and-half or 1 cup milk
1 cup granulated sugar
4 ounces pasteurized egg substitute (such as Egg Beaters)
1 1/2 teaspoons vanilla extract
1 1/2 cups purchased raw refrigerated chocolate chip cookie dough, cut into small chunks (do not use homemade versions if they contain raw egg)

Steps:

  • Beat together egg substitutes, sugar, and vanilla well.
  • Add cream and half-n-half (or milk) and beat well.
  • Pour into a covered pitcher and set in fridge chill well.
  • Pour chilled liquid into an ice cream maker according to manufacturer's directions.
  • While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
  • Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
  • Plan to eat up quickly as this only keeps fresh a few days.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

Homemade Chocolate Chip Cookie Dough Ice Cream uses NO eggs and secret ingredients to make for an easy, creamy, and flavorful ice cream better than the expensive store brands!

Provided by Tessa Arias

Categories     Dessert

Number Of Ingredients 17

4 tablespoons (57 grams) unsalted butter, (melted)
1/3 cup (67 grams) packed light brown sugar
1 tablespoon heavy cream
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
2/3 (85 grams) cup all-purpose flour ((**see note below**))
1 tablespoon malted milk powder, (optional)
1/4 teaspoon fine sea salt
1/2 cup (90 grams) miniature semisweet chocolate chips
1 1/2 cups whole milk, (cold)
2 cups heavy cream, (cold)
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1 tablespoon corn syrup or golden syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste ((or extract))
1/4 cup (30 grams) miniature semisweet chocolate chips

Steps:

  • For the cookie dough:
  • In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
  • Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
  • For the ice cream:
  • In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
  • Pour the mixture into an ice cream maker. Freeze according to the manufacturer's directions.
  • Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
  • Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

No ice cream maker required! This will take a little bit of time if you're making the cookie dough from scratch, but it's totally worth the effort! Remember when whipping your whipping cream to use cold beaters and a cold bowl! The cookie dough in this recipe is from Steve_G's Recipe #80470, but feel free to use your favorite cookie dough recipe instead!

Provided by Pale Rose

Categories     Ice Cream

Time 30m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 19

3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups flour
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (12 ounce) bag chocolate chips
2 cups whipping cream
2 eggs
3 egg yolks
1 cup brown sugar
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vanilla extract

Steps:

  • First prepare cookie dough. Cream melted butter and sugars in a large bowl.
  • Add egg, egg yolk, and vanilla extract, then beat well.
  • Add flour, baking powder, and salt, then beat just until combined.
  • Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
  • Next, prepare the ice cream. Whip the whipping cream and set aside.
  • In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
  • Fold whipping cream into the mixture, until fully incorporated. The mixture should not have any white streaks. The whole mixture will be a very light caramel color.
  • Pour mixture into a 12-cup container (or divide among smaller containers).
  • Freeze for 2-3 hours until thickened.
  • Take 1 cup of the reserved cookie dough, and pinch off marble sized chunks. Fold chunks into thickened ice cream mixture with a spatula. You'll see cookie dough color start to "melt" into the ice cream. Keep folding the cookie dough into the ice cream, until the ice cream is a uniform cookie dough color.
  • Return ice cream to the freezer and freeze overnight or until firm.

Nutrition Facts : Calories 674.8, Fat 37.5, SaturatedFat 22.4, Cholesterol 188.2, Sodium 326.4, Carbohydrate 82.2, Fiber 2.3, Sugar 59.9, Protein 7

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

Chocolate chip cookie dough ice cream is a classic for a reason. Creamy vanilla ice cream is stuffed with chunks of cookie dough and chocolate chips! No baking, no eggs.

Provided by Leslie Kiszka

Categories     Dessert

Time 30m

Number Of Ingredients 15

1/4 cup unsalted butter (softened to room temperature)
1/4 cup light brown sugar (packed)
2 tablespoons granulated sugar
1 tablespoon milk (or plant-based milk of choice)
1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract)
1/3 cup all purpose flour*
Pinch of salt
1/3 cup mini chocolate chips or chopped chocolate
2 cups heavy cream**
1 cup half and half**
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract)
Pinch of salt
2 ounces chocolate of choice (chopped (optional, but encouraged))

Steps:

  • In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer, beat on medium speed until combined.
  • Add milk and vanilla and beat again until combined.
  • Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
  • Cover bowl with plastic wrap and place in the freezer until you're ready to add them to your ice cream.
  • In a large mixing bowl, combine heavy cream, half and half (or milk - see notes), granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
  • Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  • During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
  • Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 506 kcal, Sugar 38 g, Sodium 47 mg, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Carbohydrate 46 g, Fiber 1 g, Protein 3 g, Cholesterol 109 mg, UnsaturatedFat 11 g

CHOCOLATE CHIP COOKIE DOUGH



Chocolate Chip Cookie Dough image

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

Steps:

  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
  • Refrigerate in an airtight container for up to 5 days.

COOKIE DOUGH ICE CREAM RECIPE BY TASTY



Cookie Dough Ice Cream Recipe by Tasty image

Here's what you need: flour, butter, brown sugar, milk, vanilla extract, mini chocolate chips, heavy cream, condensed milk

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup flour
½ cup butter
½ cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 cups heavy cream
14 oz condensed milk, 1 can

Steps:

  • Preheat oven to 350˚F (175˚C).
  • Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
  • In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
  • Add the baked flour and mix, and gently fold in chocolate chips.
  • Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
  • In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  • Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
  • Freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 61 grams, Fat 50 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams

EDIBLE CHOCOLATE CHIP COOKIE DOUGH



Edible Chocolate Chip Cookie Dough image

Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.

Provided by Lauraalex

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 15m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
¼ cup milk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¾ cup brown sugar
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
½ cup chopped walnuts

Steps:

  • Mix butter, milk, and vanilla extract together in a large bowl.
  • Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
  • Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g

CHOCOLATE CHIP-ICE CREAM DESSERT



Chocolate Chip-Ice Cream Dessert image

Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 15

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
  • On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  • Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
  • Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
  • Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY



Salted, Malted Cookie Dough Ice Cream By Salt & Straw Recipe by Tasty image

Here's what you need: granulated sugar, milk powder, salt, xanthan gum, whole milk, light corn syrup, molasses, heavy cream, vanilla extract, unsalted butter, granulated sugar, brown sugar, salt, heavy cream, molasses, corn syrup, vanilla extract, all-purpose flour, malt powder, semi-sweet chocolate chips, cold water, malt powder, corn syrup, heavy cream, unsalted butter, kosher salt, cocoa powder, 80% chocolate

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 28

½ cup granulated sugar
2 tablespoons milk powder
½ teaspoon salt
¼ teaspoon xanthan gum
1 ⅓ cups whole milk
2 tablespoons light corn syrup
1 teaspoon molasses
1 ⅓ cups heavy cream
2 teaspoons vanilla extract
¼ cup unsalted butter, room temperature, 1/2 stick
2 tablespoons granulated sugar
¼ cup brown sugar
1 teaspoon salt
2 tablespoons heavy cream
1 teaspoon molasses
1 tablespoon corn syrup
1 teaspoon vanilla extract
½ cup all-purpose flour, baked at 350°F (180°C) for 10 minutes
2 tablespoons malt powder
¼ cup semi-sweet chocolate chips, chopped into bits
1 tablespoon cold water
2 teaspoons malt powder
½ cup corn syrup
½ cup heavy cream
1 tablespoon unsalted butter
⅛ teaspoon kosher salt
1 tablespoon cocoa powder
½ cup 80% chocolate, chopped

Steps:

  • To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
  • Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
  • Sift in the toasted flour and malt powder, then mix until there are no lumps.
  • Fold in the chocolate until evenly distributed.
  • Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
  • Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
  • To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
  • In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
  • Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
  • Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
  • To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
  • Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
  • Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
  • Transfer to an airtight container and store in the fridge for up to 1 week.
  • Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
  • Fold in half of the cookie dough cubes until well-distributed.
  • Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
  • Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 649 calories, Carbohydrate 60 grams, Fat 47 grams, Fiber 1 gram, Protein 7 grams, Sugar 48 grams

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

Vary this dessert by using different flavors of ice cream.

Provided by ARVILLALAR

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h

Yield 12

Number Of Ingredients 6

1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

Steps:

  • Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  • Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  • Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g

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From blog.lakeland.co.uk


COOKIE DOUGH ICE CREAM RECIPE (COMPLETELY HOMEMADE)
2021-07-01 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 ...
From foodfolksandfun.net


NO-CHURN CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
2021-06-14 Freeze for 6 hours. Spoon mixture into a 9×5-inch loaf pan, bowl, or plastic tub and spread into an even layer. Cover tightly with a plastic wrap or a lid.
From completelydelicious.com


CHOCOLATE CHIP COOKIE DOUGH FOR ICE CREAM RECIPE - RECIPES.NET
2021-11-25 For Ice Cream: In a large mixing bowl, combine heavy cream, half and half, granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine. Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions. During the last 5 minutes, add in the cookie dough by the ...
From recipes.net


NO CHURN CHOCOLATE CHIP COOKIE DOUGH ICE CREAM - PINK OWL …
2020-07-04 Ice Cream. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high speed until stiff peaks form, about 3 minutes. Mix together the condensed milk and vanilla in a large bowl. GENTLY fold in the whipped cream until fully combined. Pour ⅓ of the ice cream mixture into a 9x13 baking pan.
From pinkowlkitchen.com


CHOCOLATE CHIP COOKIE DOUGH ICE CREAM - BROWN EYED BAKER
2013-08-01 Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
From browneyedbaker.com


COOKIE BUTTER ICE CREAM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE CHIP COOKIE DOUGH ICE CREAM RECIPE - BURNT APPLE
2017-07-19 In a bowl cream the butter and sugar together until light and fluffy. Add the vanilla extract and water, stirring until combined. Slowly pour in …
From burntapple.com


DOUBLE RAINBOW - CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Find calories, carbs, and nutritional contents for Double Rainbow - Chocolate Chip Cookie Dough Ice Cream and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Double Rainbow Double Rainbow - Chocolate Chip Cookie Dough Ice Cream. Serving Size : 0.5 cup. 300 Cal. 41% 31g Carbs. 54% 18g Fat. 5% …
From frontend.myfitnesspal.com


BROWN BUTTER CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
In an electric mixer fitted with the paddle attachment, cream together the brown butter, sugar, brown sugar, milk, and vanilla. Add the flour and salt just until combined. Fold in chocolate or chocolate chips. Spread cookie dough into a large rectangle and completely wrap in plastic wrap. Refrigerate at least 30 minutes before churning the ice ...
From cinnamonshtick.com


CHOCOLATE CHIP COOKIE DOUGH ICE CREAM - LIVING HEALTHY WITH …
2013-06-05 Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil stirring constantly. Let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight. Mix the chopped cookie dough and chocolate chips with the chilled ice cream. Freeze mixture in an ice cream maker.
From livinghealthywithchocolate.com


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