Creamy Cookie Dough Ice Cream Bliss Recipe Easy Homemade Dessert Delight

Let me tell you, the scent of sweet vanilla and buttery cookie dough swirling in creamy ice cream is enough to make anyone’s mouth water. The first time I made this Creamy Cookie Dough Ice Cream Bliss, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It takes me back to summers when I was knee-high to a grasshopper, sneaking spoonfuls of cookie dough batter while my grandma whipped up her famous ice cream in the backyard.

Years ago, I stumbled upon this recipe during a rainy weekend baking frenzy, trying to recreate that nostalgic flavor combo without the store-bought additives. Honestly, it’s dangerously easy and delivers pure, nostalgic comfort in every bite. My family couldn’t stop sneaking scoops off the cooling container (and I can’t really blame them). Whether you’re looking for a sweet treat for your kids, a crowd-pleaser for potlucks, or just something to brighten up your Pinterest dessert board, this creamy cookie dough ice cream recipe is your new go-to.

After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This recipe feels like a warm hug in frozen form, and trust me—you’re going to want to bookmark this one.

Why You’ll Love This Creamy Cookie Dough Ice Cream Bliss Recipe

From my kitchen trials to family feedback, this recipe has earned its place in my dessert hall of fame. Here’s why it’s so dang good:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for All Occasions: Whether it’s a summer barbecue, birthday party, or just a cozy night in, this ice cream fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the soft cookie dough chunks combined with the luscious creamy base.
• Unbelievably Delicious: The texture and flavor combo strikes the perfect balance of sweet, creamy, and chewy.

What sets this recipe apart? Well, blending cottage cheese into the base (trust me on this) gives it an ultra-smooth texture with a slight tang that cuts through the sweetness beautifully. Plus, the cookie dough chunks are made with just the right amount of salt and vanilla, giving them a real homemade vibe without being too sweet or gritty.

This isn’t just good ice cream—it’s the kind that makes you close your eyes after the first bite and sigh happily. It’s comfort food in frozen form, but healthier and faster than your typical store-bought version. If you want to impress guests without sweating over complicated steps or turn a simple meal into a memorable finale, this recipe’s got your back.

What Ingredients You Will Need

This Creamy Cookie Dough Ice Cream Bliss recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few for dietary tweaks.

• For the Ice Cream Base:
• 2 cups heavy cream (480 ml)
• 1 cup whole milk (240 ml)
• ¾ cup granulated sugar (150 g)
• ½ cup cottage cheese (120 g) – I recommend small-curd for best creaminess
• 1 tablespoon pure vanilla extract
• Pinch of salt
• For the Cookie Dough Chunks:
• ½ cup unsalted butter, softened (115 g)
• ½ cup brown sugar, packed (100 g)
• ¼ cup granulated sugar (50 g)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (125 g) – heat-treated to make it safe for eating raw (see prep notes)
• 2 tablespoons milk (30 ml)
• ½ cup mini chocolate chips (90 g)
• Pinch of salt

Substitution tips: Use almond flour for a gluten-free option in cookie dough chunks. Swap dairy milk with coconut milk for a dairy-free twist, but results may slightly differ in texture. For cookie dough sweetness, coconut sugar works well too.

Equipment Needed

• Ice cream maker (If you don’t have one, no worries – I’ll share a no-churn alternative below!)
• Mixing bowls – one large, one medium
• Electric mixer or sturdy whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheet lined with parchment paper (for cookie dough chunks)
• Blender or food processor (optional, for smoothing cottage cheese in base)

I’ve tried this recipe with various ice cream makers—from the budget-friendly Cuisinart to more premium models—and all worked great. If you’re using a stand mixer, make sure your attachments are clean and dry for best whipping results. Also, keeping your mixing bowls chilled can help speed up the cream whipping process, which I learned after a few warm kitchen mishaps.

Preparation Method

1. Heat-Treat the Flour: Preheat oven to 350°F (175°C). Spread 1 cup all-purpose flour on a baking sheet and bake for 5 minutes. This kills any bacteria since the cookie dough is eaten raw. Let cool completely.
2. Make the Cookie Dough Chunks: In a medium bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until fluffy (about 3-4 minutes with an electric mixer). Add 1 teaspoon vanilla extract and mix well.
3. Combine Dry Ingredients: Stir in the cooled heat-treated flour and pinch of salt. Add 2 tablespoons milk to bring the dough together. Fold in ½ cup mini chocolate chips.
4. Shape and Chill: Scoop dough into small bite-sized balls (about 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for at least 30 minutes so they firm up.
5. Prepare the Ice Cream Base: In a blender or food processor, blend ½ cup cottage cheese until smooth. In a large bowl, whisk together the blended cottage cheese, 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, 1 tablespoon vanilla extract, and a pinch of salt until sugar dissolves and mixture is smooth. This usually takes about 3 minutes.
6. Chill the Base: Cover the mixture and refrigerate for at least 2 hours or overnight for the best texture and flavor melding.
7. Churn the Ice Cream: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions (usually 20-25 minutes). When the ice cream is almost done, add the frozen cookie dough chunks and continue churning for 5 minutes to evenly distribute.
8. Freeze to Firm Up: Transfer ice cream to a freezer-safe container. Freeze at least 4 hours before serving for the perfect scoopable texture.

Pro tip: If your ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping. Also, stirring the base gently before churning helps prevent ice crystals for that ultra-creamy feel.

Cooking Tips & Techniques

Getting creamy cookie dough ice cream just right takes a few insider tricks. First, don’t skip the cottage cheese blend—it adds body without heaviness. When mixing sugar into the base, whisk until fully dissolved to avoid grainy texture.

Heat-treating the flour is a must to keep the cookie dough safe without cooking it. I learned this the hard way after a nervous first batch! Make sure the dough balls are small and frozen solid before adding to the churner; otherwise, they’ll melt too quickly and lose that chewy chunk magic.

Timing is everything—chill your base overnight if possible. This step really improves texture and flavor depth. When churning, add cookie dough chunks near the end to keep them intact and evenly distributed. And hey, don’t rush the freezing at the end; patience pays off with perfectly scoopable, creamy bliss.

Variations & Adaptations

• Vegan Version: Use coconut cream instead of heavy cream, almond milk instead of whole milk, and substitute cookie dough with vegan butter and dairy-free chocolate chips.
• Nutty Twist: Add chopped toasted pecans or walnuts into the cookie dough for extra crunch and flavor.
• Fruit Fusion: Stir in fresh raspberries or swirl in strawberry jam before freezing for a fruity surprise.
• No-Churn Option: Whip 2 cups heavy cream to stiff peaks, fold in sweetened condensed milk and vanilla, then gently mix in cookie dough chunks. Freeze overnight.
• Low-Sugar Adaptation: Replace sugar with a natural sweetener like erythritol or monk fruit, adjusting to taste.

Personally, I tried swapping mini chocolate chips with chunks of dark chocolate and a sprinkle of sea salt—game changer! Feel free to play around and find your perfect creamy cookie dough ice cream version.

Serving & Storage Suggestions

Serve this creamy cookie dough ice cream bliss slightly softened for the best scoopability. A drizzle of warm chocolate sauce or caramel pairs beautifully and turns it into an indulgent dessert. It’s perfect on its own, or alongside a slice of warm brownie for ultimate comfort.

Store ice cream tightly covered in the freezer to prevent ice crystals and freezer burn. It keeps well for up to 2 weeks but trust me—it won’t last that long! When reheating leftovers, let it sit at room temperature for about 10 minutes before scooping.

Flavors develop and deepen the longer the ice cream rests, so if you can resist, give it a day in the freezer before digging in. Just remember to stir gently with a fork if you notice any ice build-up on top.

Nutritional Information & Benefits

Each serving of this creamy cookie dough ice cream bliss contains approximately 280 calories, 18g fat, 25g carbohydrates, and 4g protein. Using cottage cheese adds a nice dose of calcium and protein while keeping the texture silky and smooth.

This recipe is gluten-containing (due to flour in cookie dough) but can be adapted easily with gluten-free flour alternatives. It’s a treat with wholesome ingredients and real butter, so it’s not just empty calories but a dessert that feels a bit more nourishing.

From my wellness perspective, I love that this recipe offers a balance—it satisfies sweet cravings with less sugar and a homemade touch, making it a guilt-friendly indulgence.

Conclusion

If there’s one dessert you try this season, make it this Creamy Cookie Dough Ice Cream Bliss. It’s simple, sweet, and scrumptious with just the right balance of creamy and chewy textures. You can customize it many ways to suit your taste, making it a versatile favorite in your recipe box.

I genuinely love this recipe because it brings back those childhood memories while being a quick, fuss-free treat for adults and kids alike. So go ahead, mix up a batch, share it with loved ones, and watch it disappear fast!

Got your own twists or questions? Drop a comment below—I’d love to hear how your creamy cookie dough ice cream bliss turns out or any fun adaptations you try. Happy scooping!

FAQs About Creamy Cookie Dough Ice Cream Bliss

Can I make this ice cream without an ice cream maker?

Yes! Use the no-churn method by whipping heavy cream to stiff peaks, folding in sweetened condensed milk and vanilla, then mixing in cookie dough chunks. Freeze overnight for creamy results.

Is the cookie dough safe to eat raw?

Yes, because the flour is heat-treated by baking before mixing, which kills harmful bacteria. Also, no eggs are used in the cookie dough chunks, making it safe to eat raw.

How long does homemade ice cream last in the freezer?

It’s best enjoyed within 2 weeks for optimal texture and flavor, but it can safely keep up to a month if stored properly in an airtight container.

Can I freeze the cookie dough chunks separately?

Absolutely! Freeze them on a baking sheet and then transfer to a sealed bag. This way, you can add as many as you want to the ice cream or other desserts.

What’s the best way to soften frozen ice cream for serving?

Let it sit at room temperature for 5-10 minutes before scooping. This softens the ice cream just enough without melting it too much, making scooping easier.

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