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Chocolate Cookie Dough Ice Cream

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. 

Course Dessert
Cuisine American
Keyword Ice Cream, Ice Cream Without Machine, No Churn Ice Cream

Ingredients

  • 2-1/2 cups cups heavy cream
  • 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

Instructions

  1. 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.

  2. 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.

  3. Gradually fold the sweetened condensed milk into the heavy cream.  
  4. Add the guar gum mixture to the heavy cream/condensed milk base.  Whisk until smooth.

  5. Whisk in the cocoa powder. Stir until smooth.

  6. 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.
  7. Transfer the ice cream to a freezer safe container.  Add additional chocolate chips if desired.
  8. Freeze for at least 4 hours.