My Ninja CREAMi Recipes
Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

A rich vanilla ice cream with soft brown sugar cookie dough pieces and small dark chocolate chunks in every spoonful.

Prep
20 min
Program
ICE CREAM
Level
Medium
Price
€€

Prepare the base

  1. Reserve 10 ml of the whole milk for the cookie dough. Add the remaining 250 ml whole milk, heavy cream, cream cheese, granulated sugar, vanilla extract, and salt to a blender. Blend until the sugar and cream cheese are fully incorporated and the base is smooth.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the ICE CREAM program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Prepare the mix-ins

  1. Let the butter soften at room temperature while you prepare the flour.

  2. Spread the flour on a microwave-safe plate. Microwave on maximum power for 20 seconds, stir, then repeat twice more for a total heating time of 1 minute. Let the flour cool completely.

  3. Finely chop the dark chocolate. Mix the cooled flour, softened butter, brown sugar, and 10 ml of the measured whole milk until a soft dough forms. Fold in the chocolate, shape the dough into pea-sized pieces, and refrigerate them in a covered container.

  4. Make a hole about 4 cm wide down the center, add the chilled cookie dough pieces, and run the MIX-IN program.

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Heat-treating the flour is essential because raw flour is not ready to eat.
  • Keep the cookie dough pieces pea-sized so they distribute evenly and remain pleasantly chewy.
  • Use dark chocolate between 60% and 70% cocoa to balance the sweet vanilla base.

Nutrition

100 g Pint
Calories 219 1080
Protein (g) 3.3 16.3
Carbs (g) 19.3 95.2
Fat (g) 14.4 71