A smooth and luscious brown sugar ice cream filled with bits of cookie dough, this Cookie Dough Ice Cream was a huge hit with my family!

I am a cookie dough lover and safer versions, without raw eggs, are perfect for a rich, irresistible Cookie Dough Dessert.

Cookie Dough Ice Cream in a sugar cone cup.
  • If you like cookie dough, this is a safe way to eat it.
  • Little bits of cookie dough in vanilla ice cream tastes incredible.
  • It’s a delicious way to cool off on a hot day!

Driving home from Wisconsin, I had a captive audience in the car. A 10-hour drive is always grueling. I’m hoping our next family vacation involves a direct flight! I posed the question of what ice creams I should make for Ice Cream Week. I knew the first answer I’d get; they are a predictable bunch. But besides chocolate, they gave me a nice list of options. Cookie dough ice cream was Nick’s idea, and from the first taste, he confirmed that it was a winner.

Cookie dough ice cream frozen in a white loaf pan with an ice cream scoop.

Of all the ice creams I made this summer, this was the clear winner. Over and over again, the family extolled its wonders. Sweet, creamy, perfect. It’s probably the richest, most decadent ice cream I’ve ever tasted! Yeah, I’m going to have to make another batch really soon…there are toes a tapping in anticipation of the next go-’round. I found this recipe on Baked Bree.

  • First, make the cookie dough. It’s made without eggs, so no worries about contracting salmonella.
  • I found the ratio of cookie dough to ice cream was quite high…but there were no complaints. This is a very, very sweet dessert, so feel free to hold some of the cookie dough bits back if that’s your preference.
  • PRO-Tip: Since I first shared this recipe in 2013, raw flour has become a source of e-coli. I’ve added a step to cook the flour, to kill any potential pathogens. It can be done in the microwave or oven, as long as the flour is brought up to 160 degrees.
  • To make the rich custard base, you’ll need to drizzle the hot cream into the egg yolk and sugar mixture, whisking constantly. There is always a chance of scrambling some tiny bits of the yolk, so this must be done slowly, while whisking constantly. Then the custard base is cooked until it is thick enough to coat a spoon.
  • PRO-Tip: To test this, dip a wooden spoon into the custard, then draw a line with your finger across the backside of the spoon. If the line remains, it’s thick enough!
  • PRO-Tip: Also, you’ll strain the mixture through a wire sieve to remove any egg bits to make the ice cream ultra-creamy.
  • Cool the custard at room temperature, then place it in the refrigerator to chill for at least 2 hours, but I prefer overnight. Then it goes in your ice cream maker, and when it’s done churning, yet still soft, mix in your cookie dough bits. Return to the freezer until firm.
  • PRO-Tip: After placing the ice cream in a container to freeze, press some plastic wrap over the surface. This will help prevent ice crystals from developing across the surface.
  • There is a LOT of cookie dough in this ice cream which can make it difficult to scoop. Feel free to only use part of the cookie dough (remember, it’s safe to snack on if you cook the flour!).
Overhead view of 3 scoops of cookie dough ice cream in a white bowl.

How to Make Raw Flour Safe to Eat

As I mentioned above, it’s relatively new that raw flour has become a potential source of foodborne illnesses, specifically E. coli. But by heating the flour up to 160º, you can eliminate the risk. There are two methods from which to choose:

  • Cook it in the oven! Preheat the oven to 350º. Spread the amount of flour needed in your recipe (plus some extra) on a baking sheet and cook for 5 minutes, stirring occasionally. Check the flour’s temperature with an Instant Read Thermometer (affiliate link), to make sure it’s all heated to more than 160º.
  • Zap it in the Microwave! Place more flour than needed for your recipe in a heatproof bowl. Some of the flour will stick to the inside of the bowl, so you’ll need a little extra. Microwave for a full minute, stopping to stir at 15-second increments. As with the oven method, check a few spots in the flour after the last stir and make sure the flour has reached 160º, the temperature needed to kill any E. coli bacteria.
  • Make sure to cool the flour to room temperature before using.

Frequently Asked Questions

How Do You Store Homemade Ice Cream?

Store it in an airtight container in your freezer. I like to press plastic wrap over the surface before putting the lid on to prevent ice crystals from forming across the surface.

How Long Can You Keep Homemade Ice Cream in Your Freezer?

Since there are no preservatives in your homemade ice cream, its shelf life will be shorter than store-bought ice cream. It will keep well for up to 2 months if kept airtight.

Why Is My Homemade Ice Cream Hard to Scoop?

Besides preservatives, store-bought ice cream may add guar gum, lethicin, and even milk powders to keep ice cream soft. They bond with free water so it doesn’t crystalize. For home cooks, note that sugar, corn syrup, liquor, fats, and gelatin can also keep ice cream soft and minimize ice formation. When you freeze your ice cream, press some plastic wrap over the surface before putting the lid on the container so it’s airtight. This will minimize frost development.
You can also pull your carton of ice cream out of the freezer 10-15 minutes before you plan to serve it so it softens slightly before it’s time to dish it out.

More Frozen Dessert Recipes You’ll Love:

This recipe was first shared in August 2013. Photos and text were updated in 2020.

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Cookie Dough Ice Cream in a sugar cone cup

Cookie Dough Ice Cream

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 8 servings

Brown sugar ice cream with bites of cookie dough! The perfect way to beat the heat!


Ice cream base:

  • 1 ¾ cup heavy cream
  • ¾ cup milk
  • ½ cup brown sugar, divided
  • ¼ teaspoon salt
  • 5 egg yolks
  • 2 teaspoons vanilla extract

Cookie dough:

  • ½ cup butter, room temperature
  • ¼ cup sugar
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 tablespoons heavy cream
  • ¾ cup flour
  • ½ mini chocolate chips


  1. In a medium saucepan, mix together heavy cream, milk, ¼ cup brown sugar, and salt. Heat the cream mixture till bubbles form around the edge of the pan. Remove pan from heat.
  2. In a large glass measuring cup, whisk egg yolks and remaining brown sugar until smooth.
  3. Slowly drizzle about a cup of the hot cream into the yolk mixture, whisking constantly.
  4. Pour the yolk mixture into the cream. Cook, stirring constantly until the mixture thickens enough to coat the back of a spoon.
  5. Strain the mixture to remove any cooked egg bits. Add vanilla. Let cool to room temperature.
  6. Cover with plastic wrap and refrigerate for 2 hours or overnight.
  7. To make cookie dough, cream together butter, both sugars, and salt.
  8. Add vanilla and cream.
  9. Mix in flour and stir until incorporated. Add chocolate chips.
  10. Cover and chill for about an hour.
  11. Line a baking sheet with parchment, and drop dough by half teaspoonfuls onto the sheet.
  12. Freeze dough bits till ready to use.
  13. Freeze the ice cream base according to the manufacturer’s instructions. When the ice cream is frozen (yet still soft), stir in the cookie dough bits and freeze until firm.


Adapted from Baked Bree.

Cook the flour as directed in the post to avoid the chance of e-coli contamination which may cause a food-borne illness (AKA food poisoning).

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 547Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 211mgSodium: 264mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 6g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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