This Brown Sugar Cookie Dough Ice Cream is ultra creamy, sweet with an underlying warmth thanks to brown sugar. With occasional bites of homemade cookie dough, this is the ultimate summer treat to cool off with.
Oh my, this Brown Sugar Cookie Dough Ice Cream. I don’t even know where to start! It is incredibly creamy, but not overly sweet, thanks to only 1/2 cup sugar. It comes together rather quickly with only a short cooking time. And, no eggs involved! The ice cream base is simple and fabulous with cream cheese to add to the creaminess, and light brown sugar to bring an underlying warmth to each bite.
We can’t forget about the homemade cookie dough bites! No eggs involved either. Just creamy, sweetness that is really hard to resist before putting in the ice cream. The dough comes together in just a few minutes with a stand mixer or hand held mixer. Or some serious muscle and a wooden spoon. Just break off pieces of the dough and drop into the ice cream in the last few minutes of churning. Or you can fold into the ice cream when you’re dishing it into a freezer container.
Simple, fabulous, addicting and the perfect ice cream to cool off with on a hot summers day. Let’s talk about how to make this egg free ice cream!
Gather your ingredients to make the Brown Sugar Cookie Dough Ice Cream
- light brown sugar
- heavy cream
- whole milk
- unsalted butter
- vanilla extract
- all-purpose flour
- full-fat cream cheese
- light corn syrup
- mini chocolate chips
Let’s make it!
Start with making the ice cream base so it has plenty of time to chill. Place the butter and sugar in a medium-large saucepan over medium-high heat. Melt the butter with the brown sugar, stirring often. Let it cook for a few minutes to deepen the brown sugar flavor. Next, whisk in the heavy cream, milk and corn syrup. Bring it to a boil and allow it to cook for 5 minutes. Remove from the heat and whisk in the cream cheese, salt and vanilla extract until completely smooth.
Now, you can either chill the mixture in your refrigerator for several hours or overnight until it’s completely chilled through. Or, you can make an ice bath. Pour the mixture into a metal, or heatproof bowl. Grab a larger bowl and fill it with ice cubs. Place the smaller bowl with the ice cream mixture in the larger bowl with the ice cubs so the bowl is resting on the ice. Let this sit, stirring the ice cream occasionally to help the chilling process. Replace ice cubs as they melt. Do this until the mixture has chilled. Now you can churn the ice cream!
But wait, the cookie dough!
Ohh the best part. And incredibly easy. Grab a mixing bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment. Cream together the butter, brown sugar, flour, vanilla extract, salt and milk until creamy and fluffy, just a few minutes. With the mixer on low, mix in the mini chocolate chips until mixed through. See? Super simple!
Either refrigerate the cookie dough until you’re ready to use it, or break off pieces and drop into the ice cream in the last few minutes of churning. Alternatively, you can fold the cookie dough pieces into the ice cream as you dish it into a freezer container.
Simple, absolutely fabulous and wonderfully creamy.
Notes & tidbits
You can use dark brown sugar if that’s all you have on hand.
Don’t have an ice cream maker? Simply place the ice cream mixture and cookie dough into a medium baking dish. Place in the freezer and stir the mixture every 30 minutes or so to incorporate the air into the mixture to make it fluffy and so it doesn’t freeze like a solid rock. Stir until the ice cream is frozen. Store in the container, making sure to cover it with foil or a top.
For the ice cream
- 2 1/2 Tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1 cup plus 2 Tablespoons heavy cream
- 2 cups whole milk
- 1 Tablespoon light corn syrup
- 3 ounces full-fat cream cheese, cut into pieces
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
For the cookie dough
- 4 Tablespoons unsalted butter at room temperature
- 6 Tablespoons light brown sugar
- 6 Tablespoons all-purpose flour
- pinch of salt
- 1/8 teaspoon vanilla extract
- 1 Tablespoon whole milk
- 6 Tablespoons mini chocolate chips
- To make the ice cream, in a medium saucepan over medium-high heat, melt the butter and brown sugar together. Cook for 3 minutes, stirring often. Whisk in the heavy cream, milk and corn syrup. Bring to a boil and cook for 5 minutes. Remove from the heat and whisk in the cream cheese, salt and vanilla extract until completely smooth. Refrigerate until completely chilled through, several hours or overnight.
- To make the cookie dough, place the butter, brown sugar, flour, salt, vanilla extract and milk in a bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand held mixer. Beat the mixture together until creamy and fluffy on medium-high speed, about 2-3 minutes. Stir in the mini chocolate chips on low speed, just until combined. Refrigerate until ready to use or use immediately.
- Churn the ice cream according to the manufacturer's directions. In the last few minutes of churning, break the cookie dough into pieces with your fingers and drop into the churning ice cream. Store the ice cream in the freezer.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 253
Nutritional information is only an estimate.