Cookie Scoop Ice Cream
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Creamy vanilla ice cream chunks mixed with crumbled chocolate chip dough, frozen to firmness. Whipped cream adds airy contrast. Serves cold, creamy indulgence with a crunchy cookie side option. Quick to prep, chill for set time. Vegetarian friendly, nut free. Simple ingredients, no fancy gear needed. Flavor tweak with browned butter dough swap for nuttier vibe. Focus on texture contrast - soft ice cream with chewy dough pieces. Timing flexible based on softness level when folding dough in. Watch dough crumbs size for balance between gooey bites and ease of scooping. Common error scrap: dough too hard, ice cream too frozen, messes blend. Patience in softening key. Quick whip topping or from carton works. Easy, no-fuss treat for unexpected guests or self-spoiling afternoons.
Prep:
12 min
Cook:
0 min
Total:
Servings:
6 servings
#ice cream
#dessert
#cookie dough
#vanilla
#chilled dessert
#folded ice cream
Creamy frozen vanilla base, chunked up with chocolate chip cookie dough. You need the ice cream soft enough to fold in but never slushy. Early attempts ruined by melting the cream too fast, I learned patience wins. Dough texture pivotal - cold but pliable, crumbles nicely without smearing grease everywhere. Whipping cream topper cuts through rich sweetness, lightens it up. Visual appeal too - dollop whipped cream, scatter cookie crumbs. Sometimes swap dough for browned butter version for nutty notes, unexpected depth. Sounds simple but sensory cues matter big time here. Listen for ice cream scooping sound, see creamy nappe on spoon. Kitchen smell: warm dough meets cold vanilla chill. Timing semi-flexible; I trust touch over clocks. Store airtight to avoid frost or don’t plan beyond 3 days. For hectic moments, pre-soften ice cream in microwave 10 seconds bursts. No need to fuss if you understand texture tactile cues. Great weekend treat or emergency indulgence in summer. Keeps guests happy but watch for mess if dough melts too long.
Ingredients
- 750 ml (3 cups) commercial vanilla ice cream softened slightly
- 140 ml (2/3 cup) cold chocolate chip cookie dough broken into chunks
- 100 ml (7 tbsp) 35 % heavy cream whipped to soft peaks
- Chocolate chip cookie whole or crushed for optional garnish
About the ingredients
Substituting dough: Use store-bought cookie dough or leftover homemade batches chilled overnight. Avoid dough straight from freezer rock solid; risk damaging ice cream texture when folding. Can replace 35% whipping cream with coconut cream for dairy-free variant but flavor shifts radically. If no store-bought vanilla ice cream, use plain frozen custard or gelato; softer texture integrates easier. Cookie dough chunks left in freezer too long get icy, not chewy - keep refrigerated until just before mixing. Whipping cream—best chilled, whips quicker and holds better. Skip if short on time, store-bought whipped topping works, but less silky. Use wooden spoon or rubber spatula; metal spoons risk overworking ice cream so fast it melts prematurely. Measuring dough by volume over weight a bit loose but forgiving here for rustic final texture. Balance crumbled dough amount per total ice cream - too much dough overwhelms sweetness and makes scooping tough. Experiment with chopped nuts in dough for crunch or sprinkle mild sea salt flakes on serving for contrast in bite. Avoid nuts if allergy concerns create nuisance.
Method
- Remove vanilla ice cream from freezer 8-12 minutes before mixing. Stir gently every 2 minutes, observing glossy surface and soft edges characteristic of softened but still frozen ice cream.
- Hand-break chilled cookie dough into uneven bite-sized chunks about marble sized; avoid icy, rock hard pieces.
- Fold cookie dough pieces carefully into softened ice cream with a spatula or wooden spoon. Use gentle motions to avoid melting the ice cream.
- Transfer mixture to a sealable container. Level surface and seal tightly to prevent freezer burn or frosting.
- Freeze mixture for minimum of 2 hours; check firmness by pressing container side softly to confirm scoopable consistency without melting.
- Whip chilled heavy cream in a cold bowl to soft peaks just prior to serving; avoid overwhipping.
- Portion ice cream mixture into chilled dessert bowls or glasses. Garnish with whipped cream dollops and optional cookie pieces or crumbs.
- Serve immediately to enjoy ideal textural contrast between creamy ice cream and chewy cookie dough chunks.
- Store leftovers in airtight container; soften slightly at room temperature before serving again to preserve texture.
Cooking tips
Softening ice cream is cornerstone. Remove from freezer ~10 minutes before prep. Open, stir gently every 2 minutes to check. Look for dimpled, slightly shiny mass. Not puddle, not rock. Dough needs to be cold but pliable; press it a bit — should break without exploding into greasy goo. Folding in dough aims to keep air pockets in ice cream, avoid deflating mix. Combine quickly but thoroughly scraping container edges. Airtight container crucial to prevent ice crystals forming; freezer burn ruins texture. Press flat surface to reduce air space. Freeze at least 2 hours minimum—longer if freezer not cold enough. Use visual spoon test rather than clock: firm yet scoopable. Whip cream separate, chill bowl and beaters briefly for easier peaks. Dollop on top right before serving avoids melting into soup. Bonus tip: Chill serving dishes for better holding temps. Cookie garnish optional but adds crunch contrast and visual punch. Leftovers a risk; refreeze gently but accept texture softening and slight ice recrystallization. Plan portions accordingly. Got kids? Let them crumble dough chunks for fun interactive activity. Efficiency trick is prepping dough chunks ready in fridge before starting ice cream softening. Common mistake: throwing dough into frozen solid ice cream leads to clumping or melting. Slow and steady is best.
Chef's notes
- 💡 Softening ice cream right is all. Not puddle, not rock solid. Look for shiny dimpled surface. Stir every couple minutes. Use wooden spoon or rubber spatula only. Metal melts too fast, ruins mix texture.
- 💡 Cookie dough chunks crucial. Too big and scooping a pain; too small and loses chew. Aim for marble to pebble size. Keep dough fridge-cold but pliable. Room temp dough smears, freezes icy if too cold. Break by hand, not knife.
- 💡 Fold dough quickly but gently. Overmixing kills texture, turns ice cream melty. Scrape all container edges and bottom. Airtight container to freeze, press surface flat, avoid air pockets. Frosting ruins texture feel.
- 💡 Freeze at least two hours minimum. Test firmness by pressing side or gentle jab with spoon tip. Should resist but yield scoop easy, not sluggy or icy. Timing depends on freezer temp; feel not clock.
- 💡 Whip cream separately, cold bowl best; stop at soft peaks. Too stiff cream won’t melt best on ice cream. Can swap coconut cream for dairy-free but changes flavor and texture noticeably.
- 💡 Garnish options: crushed or whole cookie on top or side. Adds crunch, visual contrast. Chill serving bowls or glasses to hold cold longer, keep texture sharp during eating.
- 💡 If leftovers, store covered airtight. Thaw slightly before serving or texture smashes. Refreeze changes mouthfeel, slight ice recrystallization unavoidable. Plan servings accordingly.
- 💡 Pre-soften ice cream in microwave with brief 10-second bursts if in hurry but watch closely to avoid melt puddles. Dough chunks ready in fridge speeds up whole folding process, less mess.
Common questions
How to soften ice cream best?
Pull from freezer 8-12 minutes. Stir gently every 2 minutes to check. Look for shiny, dimpled surface. Not slushy, not frozen solid yet. Avoid full melt. Timing varies fridge/freezer setup.
Can I use other dough types?
Sure, browned butter dough swaps bring nuttiness. Replace cookie dough with nut or plain dough chilled. Avoid frozen rock hard dough. Pliable, cold dough folds better, less melt risk.
Dough chunks too hard to scoop?
Too cold dough or ice cream likely cause. Soften ice cream as above, break dough chunk size smaller but still chewy. Freeze longer after mix blends. Patience avoids mess and melt.
How to store leftovers?
Airtight container mandatory. Freeze tight, minimize air. Thaw on counter before scooping; avoid microwaving leftovers reheats unevenly. Texture shifts each freeze-thaw; best fresh but workable up to 3 days.
