Cookie Dough Ice Cream

This image courtesy of Joseph DeLeo

Chocolate chip cookie dough is the classic choice, but you can use anything you like: In fact, you should probably buy my cookie book, Recipe of the Week: Cookies, and make your selection from the fifty-two options. You can use pasteurized egg substitute in the cookie dough, if you're concerned about the risk of eating raw eggs.


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free

Equipmentice cream maker

Five Ingredients or LessYes


Moodblue, festive

Taste and Texturecreamy, rich, sweet

Type of Dishice cream


  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ¼ cup  sugar syrup  or white sugar
  • 1 teaspoon vanilla extract
  • 1½ cups of your favorite raw cookie dough, such as chocolate chip or oatmeal


  1. If using sugar syrup:

  2. Place the milk, cream, sugar syrup and vanilla extract in a bowl and whisk well. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

  3. If using sugar:

  4. Place the milk, cream and sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F. Do not allow the mixture to boil. Set the mixture aside until it reaches room temperature. Cover and refrigerate until it reaches 40°F, about 3 hours. Add the vanilla, transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

  5. When the ice cream is just beginning to come together but has not hardened completely, add spoonfuls of the cookie dough and process for about 5 more minutes.


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It's starting to get hot in Missouri so this homemade ice cream is going to hit the spot!

I love making homemade cookie dough ice cream in the summer!

Ah wait... that's in reference to eggs in the raw cookie dough, not the ice cream itself.

Why is there a note about using an egg substitute when there are no eggs listed in the recipe?


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