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Triple Chocolate Cookie Dough Ice Cream (With Cookies!)

There’s a lot to love about this ice cream. First of all, between the prodigious amounts of cocoa powder and the inside-out chocolate chip cookie dough pieces, it’s utterly decadent. Second, we use our signature, no-churn formula made with heavy whipping cream and sweetened condensed milk. So, not only is it super easy to make (no ice cream maker required!), it’s also ultra rich. One of our test kitchen tasters said it was so thick and creamy, it almost doesn’t taste like it’s frozen. (Don’t worry, it definitely is.)

But the best part? The thing that makes this recipe above-and-beyond incredible? Only half of the cookie dough actually goes into the ice cream, so you get to use the rest to make actual cookies. A full dozen, to be exact! The cookies bake up with a crunchy-on-the-outside, chewy-on-the-inside texture — and they’re oh-so chocolaty. We love the pockets of buttery-sweet white chocolate amidst the dark, cocoa-y crumb.

Of course, both the ice cream and the cookies are delightful on their own. But when you put a warm cookie into your bowl of ice cream — or better yet, sandwich the ice cream between two cookies — you get a treat that’s even more indulgent and fun. It’s a fabulous dessert for Valentine’s Day … or any day, really.

Yield: 2 quarts ice cream and 12 cookies

Triple Chocolate Cookie Dough Ice Cream (With Cookies!)



Triple Chocolate Cookie Dough Ice Cream (With Cookies!)


For the cookie dough:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large Gelson’s egg, room temperature
1 tsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
⅛ tsp kosher salt
1 Tbsp milk
1 ¼ cups white chocolate chips
For the ice cream:
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
½ cup unsweetened cocoa powder
Kosher salt
2 cups heavy whipping cream


  1. To make the cookie dough: In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light brown in color.

  2. Turn the stand mixer up to high speed, then add the egg and vanilla extract and beat until fully incorporated. Scrape down the sides as needed.

  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  4. With the mixer on low speed, slowly add the dry ingredients until combined.

  5. Add the milk and white chocolate chips, increase to high speed, and beat until combined. The dough will be quite thick.

  6. Divide the dough into two disks, wrap both tightly with plastic, and chill for at least 3 hours or up to 1 day. At the same time, place a 5x9” loaf pan in the freezer.

  7. To make the ice cream: In a medium bowl, combine the sweetened condensed milk with the vanilla extract, cocoa powder, and a pinch of salt. Whisk until thoroughly combined.

  8. In a large mixing bowl beat the heavy cream with an electric mixer until stiff peaks form, then add 1 cup of the whipped cream to the condensed-milk mixture and stir gently until well blended.

  9. Using a spatula, fold the remaining whipped cream into the condensed milk mixture, turning until no streaks remain.

  10. Using a spoon, divide one disk of dough into dime-size pieces, reserving about 2 tablespoons, and fold it through the ice cream.

  11. Pour the ice cream into the chilled loaf pan and sprinkle the reserved dough pieces on top. Cover the pan tightly with plastic wrap and freeze for a minimum of 4 hours.

  12. To bake the remaining disk of cookie dough: Preheat the oven to 350° and line a baking sheet with parchment paper.

  13. Portion the dough into 12 pieces and roll each piece between your palms to form a ball. Space the cookies about 3 inches apart on the baking sheet.

  14. Bake the cookies for 11 to 12 minutes, or until the edges are set and the centers look soft. Allow the cookies to cool for 5 minutes on the baking sheet. If the cookies look too tall, you can bang the pan on a hard surface to deflate them.

  15. Serve the cookies warm with a bowl of cookie dough ice cream.

Cookie recipe adapted from: Sally's Baking Addiction

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