Name: Copycat Baskin-Robbins Chocolate Chip Cookie Dough Ice Cream (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 1 quart
Cuisine: American
Ingredients: 2 cups Heavy Cream; 1 cup Whole Milk; 3/4 cup Granulated Sugar; 1 tsp Vanilla Extract; 1/4 tsp Salt; 1/2 cup All-Purpose Flour; 1/4 cup Brown Sugar-packed; 1/4 cup Butter-softened; 1 tsp Vanilla Extract; 1/4 tsp Salt; 1/2 cup Chocolate Chips-mini

Recipe tier

A classic, creamy vanilla ice cream loaded with chunks of homemade cookie dough and chocolate chips. This version uses readily available ingredients and a straightforward process.

Total 1h 30m

Serves 1 quart

Steps 7

Ingredients 11

Ice Cream Base
2 cups 480 mL Heavy Cream
1 cup 240 mL Whole Milk
cup 150 g Granulated Sugar
1 tsp 5 mL Vanilla Extract
tsp 1.25 mL Salt
Cookie Dough
cup 113 g All-Purpose Flour
cup 50 g Brown Sugar-packed
cup 57 g Butter-softened
1 tsp 5 mL Vanilla Extract
tsp 1.25 mL Salt
cup 85 g Chocolate Chips-mini

Equipment

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Instructions

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Make the Cookie Dough: In a medium bowl, cream together the Butter and Brown Sugar. Stir in the Vanilla Extract and Salt. Gradually add the Flour and mix until just combined. Fold in the Chocolate Chips.
Form the Cookie Dough into small, bite-sized pieces and place on a parchment-lined baking sheet. Freeze for at least 30 minutes.
Make the Ice Cream Base: In a large bowl, whisk together the Heavy Cream, Whole Milk, Granulated Sugar, Vanilla Extract, and Salt until the sugar is dissolved.
Chill the Ice Cream Base: Cover and refrigerate the ice cream base for at least 30 minutes.
Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
Add Cookie Dough: During the last few minutes of churning, add the frozen Cookie Dough pieces to the ice cream.
Harden the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.