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If you’re a fan of creamy, indulgent ice cream and the irresistible taste of cookie dough, then you’ve come to the right place!
Whether you’re using your Cuisinart ice cream maker to whip up a batch for a family gathering or treating yourself to a sweet dessert, cookie dough ice cream is always a crowd-pleaser.
This versatile dessert combines the smooth, rich texture of homemade ice cream with the chewy goodness of edible cookie dough, and when made fresh at home, it’s an absolute game-changer.
In this blog post, we’ve gathered over 25 delicious and easy-to-follow cookie dough ice cream recipes that will make you a master of homemade ice cream.
From classic vanilla and chocolate to unique flavors like peanut butter and salted caramel, there’s something for everyone to enjoy!
So, grab your Cuisinart ice cream maker and get ready to explore the endless possibilities of making cookie dough ice cream at home.
These recipes are sure to satisfy your cravings and elevate your dessert game!
25+ Quick & Easy Cuisinart Cookie Dough Ice Cream Recipes You’ll Love
There you have it—over 25 amazing Cuisinart cookie dough ice cream recipes to satisfy any sweet tooth!
Whether you prefer classic cookie dough, a chocolatey twist, or even a coffee-infused flavor, each recipe is designed to make the most of your Cuisinart ice cream maker and provide you with the creamiest, most decadent ice cream possible.
The beauty of making ice cream at home is the freedom to experiment with different mix-ins, flavors, and textures.
With so many options, you can easily customize your ice cream to suit any occasion or craving.
The best part is that homemade ice cream is a perfect way to share love with family and friends, whether it’s for a special celebration or just a simple treat on a hot summer day.
So go ahead and dive into these cookie dough ice cream recipes—you won’t regret it.
Sweet, creamy, and loaded with cookie dough chunks, each batch is sure to become a new favorite!
Classic Cookie Dough Ice Cream
Indulge in the timeless delight of cookie dough ice cream made with a rich vanilla base and chunks of edible cookie dough. This recipe ensures you enjoy all the goodness of cookie dough safely with the convenience of your Cuisinart ice cream maker. Perfect for dessert lovers and an easy crowd-pleaser.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat the butter, brown sugar, and granulated sugar until creamy.
- Add vanilla extract and milk, mixing well.
- Stir in heat-treated flour and chocolate chips until combined.
- Roll into small chunks or balls and freeze for 30 minutes.
- Make the ice cream base:
- In a medium bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar dissolves.
- Cover and refrigerate for 2-4 hours, or until chilled.
- Churn the ice cream:
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).
- Add the cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough pieces.
- Freeze:
- Transfer the ice cream to a lidded container and freeze for at least 2 hours for a firmer texture.
Rich, creamy, and bursting with cookie dough chunks, this recipe is perfect for satisfying your sweet tooth. Whether served in a cone, a bowl, or straight from the container, this dessert guarantees smiles with every bite.
Double Chocolate Cookie Dough Ice Cream
For chocolate lovers, this double chocolate cookie dough ice cream combines a decadent chocolate base with chunks of chocolate chip cookie dough. The layers of chocolate create an irresistible flavor explosion perfect for any occasion.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Mix in milk and vanilla extract.
- Add heat-treated flour and chocolate chips, combining well.
- Shape into small pieces and freeze.
- Make the chocolate base:
- Whisk together heavy cream, milk, sugar, and cocoa powder until smooth.
- Add vanilla extract, mix, and refrigerate until chilled.
- Churn the ice cream:
- Pour the chocolate mixture into your Cuisinart ice cream maker and churn according to instructions.
- Incorporate cookie dough:
- Add frozen cookie dough chunks during the last 5 minutes of churning.
- Freeze and serve:
- Freeze in a sealed container for 2 hours before serving.
The harmony of chocolate and cookie dough in this recipe makes every bite indulgent. It’s the perfect dessert for parties or a special treat after dinner.
Peanut Butter Cookie Dough Ice Cream
This creamy peanut butter ice cream with chunks of peanut butter cookie dough is a nutty twist on the classic favorite. Rich and smooth, it’s a must-try for peanut butter fans.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup peanut butter chips
Instructions:
- Prepare the cookie dough:
- Beat the butter and sugars until smooth.
- Mix in vanilla and milk.
- Stir in flour and peanut butter chips until combined.
- Roll into small chunks and freeze.
- Make the peanut butter base:
- Heat milk, peanut butter, and sugar in a saucepan over low heat, stirring until smooth.
- Let cool, then mix in heavy cream and vanilla. Refrigerate until chilled.
- Churn the ice cream:
- Pour the peanut butter mixture into your Cuisinart ice cream maker and churn.
- Add cookie dough:
- Gently add frozen cookie dough chunks during the last 5 minutes of churning.
- Freeze and enjoy:
- Transfer to a container and freeze for at least 2 hours.
This peanut butter cookie dough ice cream is packed with nutty richness and chewy chunks of cookie dough. It’s a treat you’ll want to enjoy again and again!
Brown Sugar Cookie Dough Ice Cream
A sophisticated twist on the classic, this brown sugar cookie dough ice cream delivers a caramel-like flavor that perfectly complements the creamy vanilla base. Each bite of cookie dough adds a delightful texture and sweetness, making it a dessert worth savoring.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup brown sugar
- 1 tbsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup toffee bits or mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream together the butter, brown sugar, and granulated sugar.
- Add vanilla and milk, mixing until smooth.
- Stir in heat-treated flour and toffee bits or chocolate chips.
- Roll into small balls and freeze.
- Make the ice cream base:
- Whisk together heavy cream, milk, brown sugar, and vanilla until sugar dissolves.
- Refrigerate for 2-4 hours until chilled.
- Churn the ice cream:
- Pour the chilled mixture into the Cuisinart ice cream maker and churn for about 20 minutes.
- Incorporate cookie dough:
- Gently fold in frozen cookie dough chunks during the last 5 minutes of churning.
- Freeze:
- Transfer to a container and freeze for at least 2 hours before serving.
The caramel notes of brown sugar in this ice cream create a rich and satisfying flavor profile. Perfect for cozy nights or as a treat for guests, this dessert is sure to impress!
Mint Chocolate Cookie Dough Ice Cream
Fresh and refreshing, this mint chocolate cookie dough ice cream combines a cool mint base with chunks of chocolate cookie dough. It’s an elevated twist on a mint chocolate classic that’s sure to become a family favorite.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp peppermint extract
- Green food coloring (optional)
For the chocolate cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ¼ cup cocoa powder
- ½ cup mini chocolate chips
Instructions:
- Prepare the chocolate cookie dough:
- Mix butter, brown sugar, and granulated sugar until smooth.
- Add vanilla and milk.
- Stir in heat-treated flour, cocoa powder, and chocolate chips.
- Roll into small chunks and freeze.
- Make the mint base:
- Whisk together heavy cream, milk, sugar, and peppermint extract until combined.
- Add food coloring if desired and refrigerate until chilled.
- Churn the ice cream:
- Pour the mint mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- Fold in frozen chocolate cookie dough pieces during the final 5 minutes of churning.
- Freeze and serve:
- Freeze in a container for at least 2 hours before enjoying.
This recipe is a delightful combination of cool mint and indulgent chocolate. Perfect for any mint lover, it’s a refreshing way to cool down and satisfy your sweet cravings.
Salted Caramel Cookie Dough Ice Cream
Take your dessert game to the next level with this salted caramel cookie dough ice cream. A rich caramel base pairs with chunks of caramel-infused cookie dough for a truly decadent experience.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup caramel sauce
- 1 tsp vanilla extract
- ½ tsp sea salt
For the caramel cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 1 tbsp caramel sauce
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup caramel chips
Instructions:
- Prepare the cookie dough:
- Beat the butter, brown sugar, and granulated sugar until smooth.
- Mix in caramel sauce and milk.
- Stir in flour and caramel chips.
- Roll into small chunks and freeze.
- Make the salted caramel base:
- Heat milk, caramel sauce, and sugar in a saucepan over low heat, stirring until smooth.
- Remove from heat, add heavy cream, vanilla extract, and sea salt. Let cool and refrigerate.
- Churn the ice cream:
- Pour the chilled caramel mixture into your Cuisinart ice cream maker and churn.
- Incorporate cookie dough:
- Add the frozen caramel cookie dough pieces during the last 5 minutes of churning.
- Freeze and serve:
- Transfer to a container and freeze for at least 2 hours.
The sweet and salty combination of this ice cream is truly indulgent. Perfect for a special treat or a party dessert, it’s a sophisticated yet simple recipe that will have everyone asking for seconds!
Cinnamon Swirl Cookie Dough Ice Cream
This warm and comforting cinnamon swirl cookie dough ice cream combines the spiced sweetness of cinnamon with the indulgence of cookie dough. Perfect for cozy evenings or any time you crave a dessert with a bit of a twist, it offers a delightful contrast of flavors and textures.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup cinnamon chips or mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream together the butter, brown sugar, and granulated sugar.
- Add in the vanilla extract and milk, mixing until smooth.
- Stir in the heat-treated flour and cinnamon chips.
- Roll the dough into small pieces and freeze for 30 minutes.
- Make the cinnamon ice cream base:
- Whisk together the heavy cream, milk, sugar, cinnamon, and vanilla extract until the sugar dissolves.
- Chill the mixture in the refrigerator for 2-4 hours.
- Churn the ice cream:
- Pour the chilled ice cream base into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- Add the frozen cookie dough chunks during the last 5 minutes of churning.
- Freeze:
- Transfer the ice cream to a sealed container and freeze for at least 2 hours for a firmer texture.
This cinnamon swirl cookie dough ice cream is the perfect balance of sweet, spiced, and creamy. The cookie dough adds a delightful texture, making every spoonful a little adventure. Perfect for those who love cinnamon desserts!
Chocolate Chip Cookie Dough Ice Cream with a Twist
A twist on the classic chocolate chip cookie dough ice cream, this version adds a touch of coffee flavor to the mix. The combination of chocolate, coffee, and cookie dough creates a rich, complex flavor profile that’s perfect for adults and coffee lovers alike.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tbsp instant coffee granules
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat the butter, brown sugar, and granulated sugar until fluffy.
- Add vanilla extract and milk, mixing well.
- Stir in heat-treated flour and chocolate chips.
- Roll into small balls or chunks and freeze for at least 30 minutes.
- Make the coffee ice cream base:
- In a saucepan, warm the milk and dissolve the instant coffee granules into the mixture.
- Whisk in the heavy cream, granulated sugar, and vanilla extract until smooth.
- Chill the mixture in the refrigerator for a few hours.
- Churn the ice cream:
- Pour the chilled coffee mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- Add the frozen cookie dough pieces to the ice cream in the last 5 minutes of churning.
- Freeze:
- Transfer the ice cream to a sealed container and freeze for at least 2 hours for a firmer texture.
The coffee flavor adds a sophisticated twist to the classic chocolate chip cookie dough ice cream. Whether you enjoy it in a cone or a bowl, this ice cream will keep you coming back for more with its rich and bold flavor.
S’mores Cookie Dough Ice Cream
The nostalgic flavors of s’mores come to life in this cookie dough ice cream, where chunks of cookie dough are paired with gooey marshmallow, rich chocolate, and a hint of graham cracker. This dessert is perfect for any summer night or a cozy winter treat.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
For the s’mores mix-ins:
- ½ cup mini marshmallows
- ¼ cup graham cracker crumbs
- ¼ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream the butter, brown sugar, and granulated sugar until smooth.
- Mix in the vanilla extract and milk.
- Stir in heat-treated flour and mini chocolate chips.
- Freeze dough chunks for at least 30 minutes.
- Make the ice cream base:
- Whisk together the heavy cream, milk, sugar, and vanilla extract.
- Chill the mixture in the refrigerator for 2-4 hours.
- Churn the ice cream:
- Pour the chilled base into your Cuisinart ice cream maker and churn until thick.
- Add mix-ins:
- During the last 5 minutes of churning, gently fold in the cookie dough, mini marshmallows, graham cracker crumbs, and mini chocolate chips.
- Freeze:
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
S’mores cookie dough ice cream is the perfect blend of nostalgic campfire flavors and indulgent creamy ice cream. Every bite is filled with layers of sweetness, making this dessert a perfect treat for any occasion.
Peanut Butter Cookie Dough Ice Cream
For peanut butter lovers, this indulgent peanut butter cookie dough ice cream is a dream come true. The rich, nutty flavor of peanut butter blends seamlessly with the sweetness of cookie dough, creating a dessert that’s creamy, crunchy, and simply irresistible.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup peanut butter
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the vanilla extract and milk, mixing until smooth.
- Stir in the heat-treated flour and mini chocolate chips.
- Roll the dough into small chunks and freeze for at least 30 minutes.
- Make the peanut butter ice cream base:
- In a bowl, whisk together the heavy cream, milk, sugar, peanut butter, and vanilla extract until smooth.
- Chill the mixture in the refrigerator for at least 2 hours.
- Churn the ice cream:
- Pour the chilled mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough chunks.
- Freeze:
- Transfer to an airtight container and freeze for at least 2 hours to firm up.
This peanut butter cookie dough ice cream is a perfect blend of rich peanut butter flavor and sweet cookie dough, creating an irresistibly creamy and crunchy treat. It’s a must-try for peanut butter lovers!
Lemon Sugar Cookie Dough Ice Cream
This refreshing and zesty lemon sugar cookie dough ice cream is the perfect dessert for anyone craving a sweet yet tangy treat. The balance of tart lemon and sweet cookie dough gives it a unique flavor that’s bright, creamy, and full of summery vibes.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tbsp lemon zest
- 1 tsp lemon extract
- 1 tbsp fresh lemon juice
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup white chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the vanilla extract and milk, and mix until smooth.
- Stir in the heat-treated flour and white chocolate chips.
- Freeze dough chunks for 30 minutes.
- Make the lemon ice cream base:
- Whisk together the heavy cream, milk, sugar, lemon zest, lemon extract, and fresh lemon juice until smooth.
- Chill the mixture in the refrigerator for 2-4 hours.
- Churn the ice cream:
- Pour the chilled lemon mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, fold in the frozen cookie dough chunks.
- Freeze:
- Transfer to a container and freeze for at least 2 hours before serving.
This lemon sugar cookie dough ice cream is a refreshing and delightful dessert that’s perfect for any occasion. The tangy lemon and sweet cookie dough combine for a one-of-a-kind flavor that’s sure to brighten up your day!
Maple Pecan Cookie Dough Ice Cream
This maple pecan cookie dough ice cream offers a decadent flavor combination that’s perfect for the fall and winter months. The rich maple syrup base pairs beautifully with crunchy pecans and chewy cookie dough, creating a luxurious, indulgent dessert.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup chopped pecans
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Mix in the vanilla extract and milk, and stir in the heat-treated flour and chopped pecans.
- Freeze dough chunks for 30 minutes.
- Make the maple ice cream base:
- Whisk together the heavy cream, milk, maple syrup, vanilla extract, and cinnamon until well combined.
- Chill the mixture in the refrigerator for 2-4 hours.
- Churn the ice cream:
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough chunks.
- Freeze:
- Transfer to a container and freeze for at least 2 hours before serving.
Maple pecan cookie dough ice cream is the perfect balance of warm, comforting maple syrup, crunchy pecans, and sweet cookie dough. It’s an indulgent dessert that’s sure to become a seasonal favorite!
Raspberry Swirl Cookie Dough Ice Cream
This raspberry swirl cookie dough ice cream brings together the tartness of fresh raspberries and the sweetness of cookie dough for a delightful balance of flavors. The vibrant raspberry ribbon throughout the creamy ice cream adds a burst of fruity freshness to every bite.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the raspberry swirl:
- In a saucepan, heat the raspberries and 2 tablespoons of sugar over medium heat.
- Mash the raspberries as they cook, and stir until the mixture thickens.
- Remove from heat and allow it to cool to room temperature.
- Prepare the cookie dough:
- Beat the butter, brown sugar, and granulated sugar until smooth.
- Add in the vanilla extract and milk, mixing until combined.
- Stir in the heat-treated flour and mini chocolate chips.
- Freeze the cookie dough in small pieces for at least 30 minutes.
- Make the ice cream base:
- Whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar dissolves.
- Chill the mixture for 2-4 hours.
- Churn the ice cream:
- Pour the chilled ice cream mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add the swirl and cookie dough:
- In the last 5 minutes of churning, swirl in the raspberry mixture and fold in the frozen cookie dough pieces.
- Freeze:
- Transfer the ice cream to a sealed container and freeze for at least 2 hours for a firmer texture.
This raspberry swirl cookie dough ice cream is a refreshing treat with its tangy-sweet raspberry ribbon and chewy cookie dough pieces. It’s a perfect dessert for berry lovers and those looking to enjoy a fruity twist on the classic.
Salted Caramel Cookie Dough Ice Cream
Indulge in the perfect balance of sweet and salty with this salted caramel cookie dough ice cream. The rich caramel flavor blends effortlessly with crunchy cookie dough, while the hint of salt elevates the sweetness, making it a uniquely decadent dessert.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 cup caramel sauce
- 1 tsp vanilla extract
- ½ tsp sea salt
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup toffee bits or mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and milk, mixing well.
- Stir in the heat-treated flour and toffee bits (or mini chocolate chips).
- Roll the dough into small chunks and freeze for at least 30 minutes.
- Make the salted caramel ice cream base:
- In a saucepan, whisk together the heavy cream, milk, granulated sugar, and caramel sauce.
- Heat the mixture over medium heat until the sugar dissolves.
- Stir in the vanilla extract and sea salt, then chill the base for 2-4 hours.
- Churn the ice cream:
- Pour the chilled salted caramel base into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough pieces.
- Freeze:
- Transfer to an airtight container and freeze for at least 2 hours for a firmer texture.
The salted caramel cookie dough ice cream is the perfect indulgence for those who enjoy a sweet-salty combo. The rich caramel flavor combined with chewy cookie dough and a dash of salt makes every bite irresistible.
Coconut Cookie Dough Ice Cream
For coconut fans, this coconut cookie dough ice cream is a tropical dream come true. The smooth coconut ice cream base is complemented by chunks of chewy cookie dough, creating a dessert that’s both creamy and rich in texture and flavor.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup coconut milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat the butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and milk, mixing until combined.
- Stir in the heat-treated flour and mini chocolate chips.
- Freeze the dough in small chunks for 30 minutes.
- Make the coconut ice cream base:
- Whisk together the heavy cream, coconut milk, sugar, vanilla extract, and shredded coconut until smooth.
- Chill the mixture for at least 2-4 hours.
- Churn the ice cream:
- Pour the chilled coconut ice cream mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, fold in the frozen cookie dough chunks.
- Freeze:
- Transfer the ice cream to an airtight container and freeze for at least 2 hours.
Coconut cookie dough ice cream brings the tropical sweetness of coconut together with the classic flavor of cookie dough. The chewy bits of dough add the perfect texture to the smooth, creamy base, making it an irresistible treat for coconut lovers.
Mint Chocolate Chip Cookie Dough Ice Cream
This mint chocolate chip cookie dough ice cream is a perfect dessert for mint lovers! The cool, refreshing mint ice cream base is complemented by crunchy chocolate chips and sweet cookie dough pieces, creating an irresistible treat. It’s a fun twist on a classic combination.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp peppermint extract
- ½ cup mini chocolate chips
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the vanilla extract and milk, mixing until smooth.
- Stir in the heat-treated flour and mini chocolate chips.
- Roll the dough into small chunks and freeze for at least 30 minutes.
- Make the mint ice cream base:
- Whisk together the heavy cream, whole milk, sugar, and peppermint extract until well combined.
- Chill the mixture in the refrigerator for at least 2 hours.
- Churn the ice cream:
- Pour the chilled mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough chunks.
- Freeze:
- Transfer to an airtight container and freeze for at least 2 hours to firm up.
The mint chocolate chip cookie dough ice cream is a delightful, refreshing twist on a classic favorite. The combination of cool mint, rich chocolate, and chewy cookie dough creates a satisfying and delicious dessert.
Chocolate Fudge Cookie Dough Ice Cream
This chocolate fudge cookie dough ice cream is a dream for chocolate lovers. With a rich, velvety chocolate base, gooey fudge ribbons, and chewy cookie dough pieces, it’s a decadent treat that’s sure to please any sweet tooth.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup chocolate chunks or mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and milk, mixing well.
- Stir in the heat-treated flour and chocolate chunks.
- Freeze the dough in small pieces for at least 30 minutes.
- Make the chocolate ice cream base:
- Whisk together the heavy cream, whole milk, sugar, and cocoa powder until fully combined.
- Chill the mixture for 2-4 hours in the refrigerator.
- Churn the ice cream:
- Pour the chilled chocolate mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough and fudge:
- In the last 5 minutes of churning, fold in the frozen cookie dough chunks.
- Drizzle in some warm chocolate fudge syrup during the last minute of churning for added richness.
- Freeze:
- Transfer to a container and freeze for at least 2 hours before serving.
This chocolate fudge cookie dough ice cream is a rich, decadent dessert that brings together the best of chocolate, fudge, and cookie dough. It’s perfect for any chocolate lover looking for a super indulgent treat.
Strawberry Shortcake Cookie Dough Ice Cream
This strawberry shortcake cookie dough ice cream combines the classic flavors of strawberry shortcake in ice cream form. With creamy vanilla ice cream, sweet strawberries, and chewy cookie dough, this dessert is a delightful twist on a favorite summer treat.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup white chocolate chips
Instructions:
- Prepare the cookie dough:
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the vanilla extract and milk until smooth.
- Stir in the heat-treated flour and white chocolate chips.
- Freeze dough chunks for at least 30 minutes.
- Make the strawberry ice cream base:
- Whisk together the heavy cream, milk, sugar, and vanilla extract until well combined.
- Chop the fresh strawberries and fold them into the mixture.
- Chill the ice cream base in the refrigerator for at least 2 hours.
- Churn the ice cream:
- Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, fold in the frozen cookie dough pieces.
- Freeze:
- Transfer to a container and freeze for at least 2 hours to allow the ice cream to firm up.
Strawberry shortcake cookie dough ice cream offers the fresh, fruity taste of strawberries with the creaminess of vanilla ice cream and the crunch of cookie dough. It’s a refreshing and indulgent treat perfect for summer or any time of year.
Peanut Butter Cookie Dough Ice Cream
For peanut butter lovers, this peanut butter cookie dough ice cream is an absolute must-try! The rich peanut butter base pairs perfectly with sweet cookie dough pieces and a sprinkling of crushed peanuts for extra crunch. It’s a creamy, indulgent dessert with a nutty twist.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup peanut butter
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
- ¼ cup crushed peanuts
Instructions:
- Prepare the cookie dough:
- Cream the butter, brown sugar, and granulated sugar until smooth.
- Add vanilla extract and milk, then mix until fully incorporated.
- Stir in the heat-treated flour, mini chocolate chips, and crushed peanuts.
- Freeze the dough in small chunks for at least 30 minutes.
- Make the peanut butter ice cream base:
- In a bowl, whisk together the heavy cream, whole milk, sugar, peanut butter, and vanilla extract until smooth and well combined.
- Chill the mixture in the refrigerator for 2-4 hours.
- Churn the ice cream:
- Pour the chilled peanut butter mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough and peanuts:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough pieces.
- Freeze:
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
The peanut butter cookie dough ice cream is a creamy, indulgent treat with just the right amount of peanut butter richness. The addition of chocolate chips, cookie dough, and crushed peanuts elevates it to a whole new level of deliciousness.
Salted Caramel Cookie Dough Ice Cream
This salted caramel cookie dough ice cream combines the perfect balance of sweet and salty flavors. A creamy caramel base, enhanced with a touch of sea salt, pairs wonderfully with the chewy cookie dough and caramel swirls, creating a decadent and irresistible dessert.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 cup caramel sauce
- ½ tsp sea salt
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until fluffy.
- Add vanilla extract and milk, and mix until smooth.
- Stir in the heat-treated flour and mini chocolate chips.
- Freeze the dough chunks for at least 30 minutes.
- Make the caramel ice cream base:
- Whisk together the heavy cream, whole milk, granulated sugar, caramel sauce, and sea salt until fully incorporated.
- Chill the mixture for 2-4 hours in the refrigerator.
- Churn the ice cream:
- Pour the chilled caramel mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough and caramel swirl:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough pieces.
- Drizzle additional caramel sauce during the churning process for a caramel swirl effect.
- Freeze:
- Transfer to an airtight container and freeze for at least 2 hours to firm up.
The salted caramel cookie dough ice cream is a sweet, salty, and utterly indulgent treat. The smooth caramel base, combined with chewy cookie dough and a touch of sea salt, creates a beautifully balanced and irresistible dessert.
Coffee Cookie Dough Ice Cream
For coffee enthusiasts, this coffee cookie dough ice cream is a dream come true! The smooth, rich coffee ice cream is filled with chunks of cookie dough and offers a perfect blend of flavors that will satisfy both coffee lovers and dessert enthusiasts alike.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 ½ tbsp instant coffee granules
- 1 tsp vanilla extract
For the edible cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Instructions:
- Prepare the cookie dough:
- Beat together the butter, brown sugar, and granulated sugar until fluffy.
- Add the vanilla extract and milk, mixing until smooth.
- Stir in the heat-treated flour and mini chocolate chips.
- Freeze the dough in small chunks for at least 30 minutes.
- Make the coffee ice cream base:
- Dissolve the instant coffee granules in a small amount of hot water, then whisk it together with the heavy cream, whole milk, sugar, and vanilla extract until smooth.
- Chill the mixture for 2-4 hours in the refrigerator.
- Churn the ice cream:
- Pour the chilled coffee mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
- Add cookie dough:
- In the last 5 minutes of churning, gently fold in the frozen cookie dough chunks.
- Freeze:
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
This coffee cookie dough ice cream is a coffee lover’s paradise. The rich, bold coffee flavor blends perfectly with the creamy texture and sweet cookie dough pieces, making it a unique and indulgent treat perfect for any time of day.
Note: More recipes are coming soon!
