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Creamy Cookie Dough Ice Cream Bliss

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A quick and easy homemade ice cream recipe featuring a creamy base blended with cottage cheese and chewy cookie dough chunks, perfect for nostalgic comfort and crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup cottage cheese (120 g), small-curd recommended
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 1/2 cup unsalted butter, softened (115 g)
  • 1/2 cup brown sugar, packed (100 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (125 g), heat-treated
  • 2 tablespoons milk (30 ml)
  • 1/2 cup mini chocolate chips (90 g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread 1 cup all-purpose flour on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
  2. In a medium bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy (3-4 minutes). Add 1 teaspoon vanilla extract and mix well.
  3. Stir in the cooled heat-treated flour and a pinch of salt. Add 2 tablespoons milk to bring the dough together. Fold in 1/2 cup mini chocolate chips.
  4. Scoop dough into small bite-sized balls (about 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.
  5. Blend 1/2 cup cottage cheese until smooth. In a large bowl, whisk together blended cottage cheese, 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 tablespoon vanilla extract, and a pinch of salt until sugar dissolves and mixture is smooth (about 3 minutes).
  6. Cover and refrigerate the ice cream base for at least 2 hours or overnight for best texture and flavor.
  7. Pour chilled base into an ice cream maker and churn according to manufacturer instructions (usually 20-25 minutes). Add frozen cookie dough chunks near the end and continue churning for 5 minutes to distribute evenly.
  8. Transfer ice cream to a freezer-safe container and freeze at least 4 hours before serving for perfect scoopable texture.

Notes

Heat-treat the flour to make cookie dough safe to eat raw. Chill the ice cream base overnight for best flavor and texture. Add cookie dough chunks near the end of churning to keep them intact. Let ice cream soften 5-10 minutes at room temperature before scooping if too hard. Stir base gently before churning to prevent ice crystals.

Nutrition

Keywords: cookie dough ice cream, homemade ice cream, creamy dessert, easy ice cream recipe, no-churn ice cream, nostalgic dessert

Find it online: https://juliamadeit.com/creamy-cookie-dough-ice-cream-bliss-recipe-easy-homemade-dessert-delight/