Chocolate Chip Cookie Dough Ice Cream
A rich and creamy 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 mix-ins
Let the butter soften at room temperature while you prepare the flour.
Spread the flour on a microwave-safe plate, then microwave it on maximum power for 20 seconds.
Stir the flour, then immediately repeat the 20-second heating step twice, stirring between the two passes, for a total heating time of 1 minute.
Let the flour cool completely.
Finely chop the dark chocolate.
Mix the cooled flour, softened butter, brown sugar, and 1 tsp of whole milk until a soft dough forms. Fold in the chocolate.
Shape the dough into a disc about 1 cm thick.
Place the disc in a covered container and chill until firm enough to cut cleanly.
Cut the chilled disc into about 12 similarly sized pieces, return them to the covered container, and freeze until fully frozen.
Keep the chunks frozen until you are ready to add them.
Prepare the base
Add the remaining 250 ml of 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
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
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.
Add the mix-ins
When the ice cream is ready for mix-ins, make a hole about 4 cm wide down the center.
Take the chocolate-chip cookie dough chunks out of the freezer only when you are ready to add them. Add the frozen chunks to the hole and run the MIX-IN program once.
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.
Tips
- Heat-treating the flour is essential because raw flour is not ready to eat.
- Keep the cut cookie dough frozen until the ice cream is ready for mix-ins.
- Use dark chocolate between 60% and 70% cocoa to balance the sweet vanilla base.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 221 | 1,079 |
| Protein (g) | 3.3 | 16.1 |
| Carbs (g) | 19.5 | 95.2 |
| Fat (g) | 14.5 | 70.8 |