Chocolate Chip Cookie Dough Ice Cream


Preparation time: 35 minutes, plus chilling time

Baking time: 15 minutes

Churning time: 15-20 minutes, plus chilling time

In this recipe, yummy double chocolate chip cookie dough is added to vanilla ice cream – and served with little chocolate chip cookies.

Made using our 1.5 Litre Digital Ice Cream Maker.


For the cookie dough

  • 150g plain flour
  • Pinch of salt
  • 50g cocoa powder
  • 50g soft light brown sugar
  • 50g caster sugar
  • ¼ tsp almond extract
  • 115g softened butter
  • 3 tbsp milk
  • 50g dark chocolate chips

For the vanilla ice cream

  • 230ml double cream
  • 150ml whole or semi-skimmed milk
  • 1 tsp Nielsen-Massey vanilla bean paste or extract
  • 70g caster sugar


  1. If using the Lakeland Digital Ice Cream Maker, make sure that you put the bowl into your freezer at least 12 hours in advance.
  2. Make the cookie dough by mixing together all the ingredients in a large bowl. Knead lightly to make a smooth dough, then separate the dough into two portions. Roll out one portion into a thick sausage with a diameter of 4cm. Wrap in baking paper or cling film and chill for 30 minutes (this is for the baked cookies).
  3. Roll out the remaining dough into four thin sausages, about 1cm thick. Wrap in baking paper or cling film and freeze for 20 minutes (these are for the ice cream).
  4. To make the ice cream, mix together the double cream, milk, vanilla and caster sugar in a jug, allowing a few minutes for the sugar to dissolve. Keep chilled until you are ready to make the ice cream.
  5. Set up your ice cream maker according to the manufacturer’s instructions. Turn on the power and set the timer for 15 minutes. While the machine is switched on with the paddle turning, pour the mixture into the bowl. At this point, thinly slice two of the frozen cookie dough ‘sausages’ (this will leave you two for another time). When the churning is complete, remove the ice cream from the bowl with a plastic spatula and put it into a freezer box, mixing in the sliced cookie dough. Transfer to your freezer for a further 30-40 minutes to firm up.
  6. Meanwhile, bake the cookies. Preheat the oven to 180°C/Gas 4. Slice the chilled cookie dough into 5mm rounds and arrange on a greased baking sheet. Bake for 15-20 minutes, then cool on the tray. Serve with the ice cream.

Tip: The churning time for the ice cream is a guideline, as it depends on both the temperature of the ingredients and the room temperature – so if the mixture needs more churning, simply adjust the timer.