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A hand holding a waffle cone filled with cookie dough ice cream, showcasing the swirls of fudge and cookie dough chunks.
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Cookie Dough Ice Cream

This Cookie Dough Ice Cream recipe combines creamy no-churn vanilla ice cream, edible cookie dough, and rich fudge sauce for a decadent frozen treat.
Course Dessert
Cuisine American
Keyword cookie dough, ice cream
Prep Time 30 minutes
Cook Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 40 minutes
Servings 10 servings
Calories 240kcal
Author Camila Hurst

Ingredients

Fudge Sauce

  • 3 tbsp brown sugar
  • 2 tbsp cocoa powder 14 grams
  • 1/4 cup heavy cream 60 ml
  • 1 tbsp corn syrup 22 grams
  • 1/3 cup chopped semi-sweet chocolate 56 grams
  • 1 tbsp unsalted butter

Edible Cookie Dough

  • 1/2 cup all-purpose flour 63 grams
  • 1/4 cup unsalted butter room temperature (56 grams)
  • 1/4 cup brown sugar 65 grams
  • 1/4 cup powdered sugar 31 grams
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp milk
  • 1/4 cup mini chocolate chips 43 grams

No-Churn Ice Cream

  • 2 cups heavy cream 473 ml
  • 1 can sweetened condensed milk 396 grams
  • 2 tsp vanilla extract
  • 1/4 cup mini chocolate chips 43 grams

Instructions

Fudge Sauce

  • In a medium saucepan, whisk the sugar and cocoa powder together. Add the heavy cream, light corn syrup, and chopped chocolate. Whisk over medium heat until it reaches a boil and then let it simmer. The mixture will become thick and the chocolate and sugar will melt entirely. This should take about 1 minute.
  • Add the butter and mix until incorporated/melted.
  • Remove from the heat when the mixture is thick, and coating the back of a spoon.
  • Let it cool down completely. The fudge must be at room temperature when added to the ice cream.

Edible Cookie Dough

  • Start by heat treating the flour. To heat treat flour, you can use the oven or the microwave method. Pre-heat the oven to 300ºF, spread the flour on a baking sheet lined with parchment paper on an even layer. Bake for 10 minutes, stirring in between, until the flour reaches 160ºF. To use the microwave method, place the flour in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until it reaches 160ºF. Let it cool down.
  • Meanwhile beat the butter with the brown sugar for 2 minutes on medium speed, scraping the bowl in between.
  • Add the powdered sugar and beat for another minute.
  • Pour in the vanilla, salt, milk, mix until incorporated.
  • Add the flour and mix on low to combine.
  • Add the chocolate chips and fold with a spatula.
  • Form mini balls (1-2 tbsp) from the cookie dough by rolling each between your hands. Place the cookie dough balls on top of a baking sheet lined with parchment paper, and freeze for one hour.

No-Churn Ice Cream

  • Place a 10x5” loaf pan in the freezer.
  • Whip the heavy cream with an electric mixer using the whisk attachment for about 4 minutes, until the cream achieves stiff peaks.
  • Add the sweetened condensed milk to the bowl and the vanilla extract, and fold gently with a spatula to combine.

Assembly

  • Spread 1/3 of the ice cream on the bottom of the pan.
  • Sprinkle some cookie dough balls on top, then mini chocolate chips on top, then a couple tablespoons of fudge sauce. Swirl with a spatula.
  • Spread another third of the ice cream on top.
  • Repeat with the layer of cookie dough balls, mini chocolate chips, and fudge sauce. Swirl with a spatula.
  • Spread the remaining ice cream on top, more cookie dough balls, chocolate chips, and fudge sauce. Swirl with a spatula and smooth out the top.
  • Place the pan in the freezer. Once the ice cream has frozen solid after a couple of hours, cover with plastic wrap. Let the ice cream freeze for at least 6 hours before serving.

Notes

Make Ahead: You can make the cookie dough and fudge sauce ahead of time and store them separately. The cookie dough balls can be frozen for up to 2 months in an airtight container, and the fudge sauce can be refrigerated for up to 1 week. Just make sure the fudge is at room temperature before adding it to the ice cream.
Flavor Customization: Feel free to get creative with your mix-ins! Swap the mini chocolate chips with white chocolate, toffee bits, or caramel pieces. You can also add crushed cookies, candies, or nuts for a more indulgent treat.
Soft Scooping: If your ice cream is too hard straight from the freezer, let it sit at room temperature for 5-10 minutes before scooping for the perfect texture.
Gluten-Free Option: You can make the edible cookie dough gluten-free by substituting all-purpose flour with a gluten-free flour blend.
Storage: Store the ice cream in an airtight container in the freezer for up to 4 weeks. For best results, cover the surface of the ice cream with plastic wrap or parchment paper to prevent ice crystals from forming.

Nutrition

Serving: 1serving | Calories: 240kcal