1-Getting started on this chocolate chip cookie dough ice cream recipe feels like an adventure in your own kitchen, and it’s easier than you might think. First, let’s focus on making the ice cream base, which sets the creamy foundation for all that delicious flavor. Warm the 2 cups half and half, ¾ cup granulated sugar, ¼ cup packed light brown sugar, and ¼ teaspoon sea salt in a saucepan over medium heat until it’s just hot.

2-Next, whisk the 4 large egg yolks in a separate bowl. Slowly add about ½ cup of the warm mixture to the yolks, whisking constantly to avoid scrambling them, then pour this back into the saucepan. Cook everything over medium-low heat, stirring all the while, until it thickens and coats the back of a spatula. For a smooth finish, strain the custard through a fine mesh sieve into a bowl with 1 cup heavy cream, then stir in 1 teaspoon pure vanilla extract. Chill this base in an airtight container for at least 6 hours, ideally overnight, to let the flavors meld.

3-While the base chills, turn your attention to the cookie dough, which is the star of this chocolate chip cookie dough ice cream. Line a baking sheet with wax paper to start. In one bowl, whisk together 1 ½ cups heat-treated all-purpose unbleached flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon sea salt. In another bowl, cream ½ cup softened butter with ½ cup granulated sugar and ¼ cup packed light brown sugar for about 60 seconds using a mixer.

4-Add 4 tablespoons milk and 1 teaspoon vanilla extract to the butter mixture and combine well. Gradually mix in the dry ingredients until everything is fully blended, then stir in ½ cup mini chocolate chips. Spread this dough out on the prepared baking sheet and freeze it until it’s firm. Once hardened, cut it into small chunks and keep it frozen until you’re ready to use it. This step ensures the dough stays chewy and doesn’t melt into the ice cream.

5-Now for the fun part: pour the chilled ice cream base into your ice cream maker and churn it as per the manufacturer’s instructions until it’s thick and creamy. Gently fold in the frozen cookie dough chunks to distribute them evenly. Try more cookie recipes like walnut variations for inspiration. Finally, transfer the mixture to a freezer-safe container and freeze for 3 to 4 hours until it’s firm enough to scoop. Let it sit at room temperature for 3-5 minutes before serving to make scooping easier.