Chocolate Cookie Dough Ice Cream

This Chocolate Cookie Dough Ice Cream combines chocolate ice cream with chocolate chip cookie dough and mini chocolate chips.

It’s rich and decadent, and the perfect way to satisfy your chocolate cravings.

This is a no-churn ice cream recipe. That means that you can make this ice cream without an ice cream maker. You’ll be amazed at how quick and easy this recipe is to make.

If you love easy ice cream recipes, you’ll have to check out my Cotton Candy Ice Cream. It will take you back to your childhood.

Ingredients

2-1/2 cups cups heavy cream
1/2 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
2 tablespoons granulated sugar
6 Tablespoons Cocoa Powder
1/8 teaspoon guar gum (optional)
8 ounces of cookie dough – that about 1/2 a package of refrigerated store brand cookie dough. (Note: make sure you buy the kind that is safe to eat raw)
1/2 -2/3 cup mini chocolate chips

GUAR GUM AS A STABILIZER FOR ICE CREAM

Have you ever asked, how do I keep my homemade ice cream from forming so many ice crystals? Why does commercial ice cream have such creamy texture comparing to homemade ice cream? The answer is that they use stabilizers, such as guar gum. Guar gum is a natural substance that is made from guar bean plant.

A little goes a long way. Too much will make your ice cream slimy.

How to make Chocolate Cookie Dough Ice Cream

In a small bowl or container, stir together the granulated sugar and 1/8 teaspoon of the guar gum. Remember, a little goes a long way. Whisk in 1/4 cup of the cream. The mixture will thicken and create something resembling the soft peak stage of meringue.

In a large bowl, whisk 2-1/4 cups of the heavy cream until stiff peaks form. You can do this with an electric mixer (recommended) or by using a whisk. Pro tip: refrigerate the bowl and whisk for one hour prior to using. Add the vanilla extract.

Gradually fold the sweetened condensed milk into the heavy cream. Sweetened condensed milk is just milk and sugar that have been cooked down into a thick syrup.
Add the guar gum mixture to the heavy cream/condensed milk base. Whisk until smooth. Notice how shiny the ice cream became.

Whisk in the cocoa powder. Stir until smooth.

Fold in the cookie dough and mini chocolate chips. Break each piece of cookie dough into smaller chunks before adding it to the ice cream base.

Transfer the ice cream to a freezer safe container. Add additional chocolate chips if desired.

Freeze for at least 4 hours.

Add the topping you like. I like a some whipped cream, along with a few more chocolate chips.