Desserts
This Ben And Jerry's chocolate chip cookie dough ice cream recipe delivers the same foil-sealed crunch and molten rivers of cookie dough that made the original famous.
The secret lies in blending a creamy vanilla base with freshly mixed cookie dough chunks that stay soft and gooey—just like the real thing. I've perfected this technique after years of testing, ensuring every spoonful captures that perfect balance of sweet, salty, and buttery flavors.
The magic happens in two parts: a rich custard base that churns into silky ice cream, and cookie dough made with just the right amount of butter and brown sugar for that signature caramelized flavor.
The dough is mixed with chocolate chips and rolled into chunks that maintain their texture even after freezing. This isn't just any cookie dough ice cream—it's a restaurant-quality dessert you can make at home with simple ingredients and a few key techniques.
What you'll end up with is a creamy, dreamy ice cream packed with chunks of cookie dough that stay soft and gooey, not icy. The vanilla base provides a smooth canvas for the bold flavors of the cookie dough, while the chocolate chips add pockets of rich, melty sweetness.
The result is so close to the original, you might forget you didn't buy it from the store—until someone asks where you got it.
Serve it straight from the freezer with a scoop of extra cookie dough on top, or pair it with warm chocolate sauce for the ultimate indulgence. This recipe is perfect for parties, date nights, or anytime you crave a taste of childhood nostalgia.
Let's get started on recreating this iconic dessert at home.
Ingredients for ben and jerry's chocolate chip cookie dough ice cream
These 12 ingredients deliver the iconic Ben & Jerry's cookie dough ice cream at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Whole milk preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar for smoothness |
| Vanilla Extract 🌿 | 2 tbsp | Pure vanilla extract preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Light Brown Sugar 🍚 | 1 cup | Packed, for caramel flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High-quality chips preferred |
| Large Egg Yolks 🥚 | 4 whole | Separated for custard |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Soda 🧪 | ¼ tsp | For cookie dough rise |
| Vanilla Bean Paste 🌿 | 1 tsp | Optional for extra flavor |
The heavy whipping cream and whole milk are non-negotiable for that ultra-creamy texture. Store-brand works fine, but if you've got Organic Valley or Horizon, grab those—they churn up smoother. The butter? Cold is key—cube it and keep it in the fridge until you're ready to mix the cookie dough. Brown sugar needs to be packed (tap it into the measuring cup), or you'll end up with less than you need. For chocolate chips, Ghirardelli or Nestle Toll House are the gold standard, but any quality brand will do. Pro tip: buy extra chips—you'll want to sprinkle some on top before freezing.
No vanilla bean paste? Double the extract—it's the secret weapon here. Short on butter? Coconut oil works in a pinch, but the flavor won't be identical. The baking soda is crucial for that classic cookie dough rise, so don't skip it. For a quicker version, you can use pre-made cookie dough (like Ben & Jerry's or Toll House), but homemade gives you that authentic foil-sealed crunch. If you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend—just know the texture will be slightly different. And if you're watching sugar, you can reduce the granulated by 2 tbsp and add 2 tbsp of monk fruit sweetener (it won't taste the same, but it's closer).
This ice cream is best made a day ahead—the flavors meld overnight. Store in an airtight container with parchment between layers to prevent freezer burn. It keeps for up to 2 months in the freezer, though I've never had it last that long. For serving, let it sit at room temperature for 10 minutes before scooping—it's much easier to handle. And trust me, the extra cookie dough on top is worth the effort. Freeze it separately and add it right before serving so it stays gooey.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just cream, milk, butter, sugar, and vanilla. No fancy gadgets, no stress. You’re basically making ice cream with pantry staples while the kids watch cartoons.
- Cookie Dough Bliss: That first bite? Pure nostalgia. The creamy swirl of vanilla and butter mimics Ben & Jerry’s signature texture, and the sugar hits just right—like a warm cookie dough hug in every spoonful.
- Party in a Bowl: Honestly, this is my go-to for date nights, movie marathons, or when I’m too tired to cook. It’s the kind of dessert that makes everyone pause mid-conversation to take another bite.
- Freezer-Friendly Treasure: Between us, I make a big batch and freeze it in logs. One scoop at a time for weeks—no waste, no last-minute grocery runs. Plus, the cost? A fraction of store-bought. Win-win.
Step-by-step instructions for Ben & Jerry's chocolate chip cookie dough ice cream
This recipe delivers that iconic Ben & Jerry's texture—creamy custard with pockets of cookie dough and molten chocolate rivers.
Prepare the Cookie Dough Base
In a stand mixer fitted with the paddle attachment, cream together the 1 cup unsalted butter, 1 cup light brown sugar, and 1.5 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. You'll see it nearly double in volume and turn pale—this is what creates that perfect cookie dough texture.
Add the 4 whole large egg yolks, 2 tbsp vanilla extract, and 1 tsp vanilla bean paste, mixing on low speed until fully combined. Scrape down the sides of the bowl, then add the 1.5 cups all-purpose flour, 0.5 tsp salt, and 0.25 tsp baking soda. Mix on low speed just until combined—you should still see small flour streaks. Fold in the 1.5 cups semisweet chocolate chips by hand using a spatula.
Cook the Custard Mixture
In a separate saucepan, combine the 2 cups heavy whipping cream and 1 cup whole milk. Bring to a gentle simmer over medium heat, then remove from heat and whisk in the 1.5 cups granulated sugar until dissolved. Return to medium-low heat and whisk in the egg yolk mixture gradually, ensuring the eggs don't scramble.
Cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon (160-165°F internal temperature). This should take about 10-12 minutes. Immediately pour the hot custard over the cookie dough mixture in the mixer bowl and mix until fully incorporated. The dough will soften and blend into the custard—this is what gives the ice cream its signature pockets of cookie dough.
Chill and Freeze for Perfect Texture
Transfer the mixture to a 9x13-inch baking dish and press down gently to create an even layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial—it ensures the ice cream develops a smooth, creamy texture without ice crystals.
After chilling, transfer the dish to the freezer and freeze for 4-6 hours until completely firm. For that iconic Ben & Jerry's swirl effect, use a knife to create gentle swirls in the top layer before freezing. Once fully frozen, remove from the freezer 10 minutes before serving to soften slightly and achieve that perfect scoopable consistency.
Serve with Crunchy Cookie Dough Pieces
Before serving, press 1-2 tablespoons of reserved cookie dough into small pieces and press them into the top of the ice cream. Freeze for an additional 30 minutes to set. Serve immediately with a scoop—each bite should deliver creamy custard, chunks of cookie dough, and rivers of melted chocolate.
Pro tip: For extra crunch, sprinkle additional chocolate chips on top right before serving. The contrast of warm cookie dough and cold ice cream is what makes this recipe truly special—just like the original!
Pro Tips For Making Ben And Jerry'S Chocolate Chip Cookie Dough Ice Cream
- CHILL THE MIX PROPERLY: The recipe calls for freezing the base, but I learned this the hard way—don’t just toss it in the freezer and forget it. Spread it in a single layer on a tray first, then freeze until solid (about 2 hours). This prevents ice crystals from forming later, so your ice cream stays creamy, not grainy, when churned.
- SCALE THE BUTTER ACCURATELY: This isn’t the time to eyeball. Use a kitchen scale for the butter—Ben & Jerry’s recipe demands precision. Even a few grams off can throw off the texture, making it too rich or too dry. Trust me, your ice cream will thank you.
- WHISK THE CREAM TO STIFF PEAKS: When whipping the heavy cream, don’t stop at soft peaks. Push it to stiff peaks—you’ll know it’s ready when the beaters leave a sharp ridge. This ensures the ice cream holds its shape and doesn’t turn into a sad, melted puddle halfway through scooping.
- ADD VANILLA LAST, GENTLY: Splurging on good vanilla extract matters, but how you use it does too. Stir it in after the mixture is chilled, and do it slowly—no splashing. This keeps the flavor evenly distributed and prevents the alcohol in the extract from making the ice cream icy.
Perfect pairings for this recipe
Warm Chocolate Sauce
Drizzle this ice cream with warm chocolate sauce for that classic Ben & Jerry's touch. Heat ½ cup heavy cream with ½ cup semi-sweet chocolate chips and 1 tbsp butter in a saucepan over low heat until smooth.
Stir in 1 tsp vanilla extract and let cool slightly before pouring. The sauce melts beautifully against the cold ice cream, creating a luxurious contrast. 🍫
Crunchy Toppings
Add crushed Oreos or mini pretzel pieces for extra texture. I like to toast ¼ cup crushed Oreos in the oven at 350°F for 3-4 minutes until golden, then sprinkle them on top.
The salty crunch balances the sweet cookie dough perfectly. For a nutty twist, try toasted pecans or chopped walnuts instead.
Whipped Cream Swirl
Fold ½ cup whipped cream into the ice cream just before serving for a lighter texture. Use a spoon to create elegant swirls on top—this adds a cloud-like contrast to the dense cookie dough chunks. For extra flair, dust with powdered sugar or crushed candy canes (seasonal favorite!).
Cookie Dough Dip
Serve with a small bowl of extra cookie dough on the side. Let guests mix it into their ice cream for a gooey, warm contrast. I like to shape the dough into little balls and press them into the ice cream right before serving so they stay soft.
This interactive touch makes it feel like a premium dessert experience. 🍪
Caramel Drizzle
Drizzle with salted caramel sauce for a gourmet upgrade. Heat 1 cup granulated sugar in a saucepan until melted, then add ¼ cup heavy cream and 2 tbsp butter. Stir in ½ tsp flaky sea salt and let cool slightly. The salty-sweet combo elevates the dish to restaurant-quality perfection.
Espresso Infusion
For coffee lovers, add 1 tsp instant espresso powder to the custard base. The subtle bitterness enhances the chocolate and cookie flavors without overpowering them. Pair with a shot of cold brew on the side for an adult-friendly twist. This variation is a crowd-pleaser at holiday gatherings! ☕
Nutrition facts
Frequently asked questions
Can I make this ice cream without an ice cream maker?
Yes! You can still get creamy results by spreading the mixture in a 9x13-inch baking dish and freezing it, stirring with a fork every 30 minutes for the first 3 hours. For extra smoothness, add 1 tablespoon vodka or rum to lower the freezing point. The texture won't be as silky as churned ice cream, but it'll still be delicious with those cookie dough pockets.
Why does my cookie dough mix turn out too dry or crumbly?
This usually happens if you overmix the dough or use too much flour. The key is to mix just until combined—you should still see small flour streaks. Also, make sure your butter is cold (not softened) and don't skip the 0.25 tsp baking soda—it helps create that signature soft, gooey texture. If it's too dry, add 1-2 teaspoons of milk to the mixture before freezing.
How do I prevent ice crystals from forming in my homemade ice cream?
Ice crystals develop when air gets in during freezing. Always press the mixture firmly into your dish and cover it tightly with plastic wrap pressed directly onto the surface. For extra protection, place a second layer of wrap over the first. Also, let the mixture chill in the fridge for at least 4 hours before freezing—this helps create a smoother base. If crystals form, blend the ice cream with 1 tablespoon of heavy cream to restore creaminess.
Can I substitute any of the ingredients for a gluten-free version?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and use gluten-free chocolate chips. For the custard base, regular ingredients work fine. However, the texture will be slightly denser. To compensate, add 1 extra tablespoon of heavy cream to the mixture. The cookie dough chunks will still be delicious, though they may not hold together as perfectly.
How long does this ice cream keep in the freezer?
This recipe stays fresh for up to 2 months in an airtight container. For best quality, store it with parchment paper between layers to prevent freezer burn. If you notice ice crystals after 1 month, blend it briefly with 1 tablespoon of heavy cream to restore smoothness. The cookie dough chunks will remain soft and delicious throughout the storage time.