Creamy brown sugar vanilla ice cream with chocolate chunks and egg-free cookie dough throughout.

Chocolate chunk cookie dough ice cream recipe from @bakedbyrachel

It’s officially summer! Yay! And just like that, our weather is turning around again. We had a bit of a chilly spell over the weekend. Plus, plenty of rain. I’m eager for the warmer weather so we can enjoy summer and all it has to offer. Just please no more days in the 60s or 70s with rain. I get that it’s all relative because we’d be thoroughly enjoying those same temps in the winter… but it’s summer so, warm weather needs to stick around.

We’ve been on a bit of a Game of Thrones kick lately, starting from the beginning! And, thankfully I managed to avoid all spoilers relating to the most recent season finale. Please, no show spoilers. I honestly wasn’t sure I’d like it because I’m not always that into period tv shows or movies. They can be hard to really get into, but so far I’m enjoying Game of Thrones, even if I can’t remember all of the characters names.

Chocolate chunk cookie dough ice cream recipe from @bakedbyrachel

Last summer I meant to make this ice cream, but one thing led to another and it didn’t happen. So, it had to happen this year. If you’re a cookie dough fan… (who isn’t) then this is ice cream is an absolute must make!

A creamy custard based brown sugar and vanilla ice cream, studded with semi-sweet chocolate chunks and mini balls of egg-free chocolate chip cookie dough! You’ll get chocolate or cookie dough, or both, in every bite! What’s not to love?

Being a huge ice cream fan and having always been a fan of cookie dough, I needed to combine the two into one magical ice cream. If you’re anything like me, then you’ll love this chocolate chunk cookie dough ice cream!

Chocolate chunk cookie dough ice cream recipe from @bakedbyrachel

Chocolate chunk cookie dough ice cream recipe from @bakedbyrachel
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Chocolate Chunk Cookie Dough Ice Cream

Prep Time: 25 minutes
Total Time: 1 day
Yield: 4 plus
Creamy brown sugar ice cream with chocolate chunks and egg-free cookie dough throughout.


Ice cream:

  • 1 C whole milk
  • 2 C heavy cream
  • 1/2 C light brown sugar
  • 1/4 C granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 5 egg yolks

Cookie dough:

  • 2 Tb unsalted butter, softened
  • 2 Tb light brown sugar
  • 2 Tb granulated sugar
  • 1/2 Tb milk
  • 1/2 tsp vanilla extract
  • 1/4 C flour
  • 1/8 tsp salt
  • 2 Tb mini chocolate chips
  • 1.5 oz semi-sweet chocolate, chopped (roughly 1/4C)


  • Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set aside. 
  • In a medium saucepan over medium heat, combine remaining 1 cup heavy cream with whole milk, salt and sugars. Stir to dissolve sugar. 
  • Whisk egg yolks in a small bowl. 
  • When milk mixture begins to steam, slowly drizzel 1 cup warm liquid into egg yolks while continuously whisking. Add egg mixture into saucepan. Stir and continue to cook over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. 
  • Cover and chill thoroughly, 4-6 hours or overnight. 
  • In a medium bowl, combine butter and sugars until smooth. Mix in milk and vanilla, followed by salt and flour. Stir to combine well. Mix in mini chocolate chips. Cover and chill for 1 hour or until nearly firm. 
  • Roll cookie dough into 1/2-inch balls. Place on a freezer proof tray, freezing until ready to add to the ice cream. 
  • Churn custard base according to manufacturer's directions, adding chopped semi-sweet chocolate in the last 5-10 minutes. 
  • Add large spoonfuls of churned ice cream to a freezer safe container, scattering cookie dough balls throughout. Freeze until firm, 4 hours or overnight. 


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Ice cream