Cookie Dough For Ice Cream

Sweet treats just got even better! This cookie dough recipe is specifically designed to be mixed into your favorite ice cream flavors, adding a delicious chunky texture and burst of flavor. With a simple mixture of butter, sugars, vanilla, flour, and salt, you’ll have a batch of perfect cookie dough balls ready to elevate your ice cream game!

Ready Time

20 mins

Yields

8 servings

Ingredients

butter, softened (1/2 cup)
confectioners’ sugar (1 1/2 cups)
brown sugar (1/2 cup)
vanilla extract (1 teaspoon)
all-purpose flour (2 1/4 cups)
salt (1/2 teaspoon)

Instructions

In a large mixing bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.

Beat in the brown sugar until well combined.

Add the vanilla extract and mix until smooth.

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Once firm, use the dough to make balls, about 1 inch in diameter.

You should end up with around 8 balls of cookie dough.

These balls are now ready to be mixed into your favorite ice cream flavors.

Simply chop the balls into smaller pieces and mix them into your ice cream mixture.

Freeze and serve!

Notes

Make sure to use room temperature butter for the best results – it’ll make a huge difference in the texture of your cookie dough. Also, don’t overmix the flour mixture when adding it to the wet ingredients, or your dough might become tough.

When you’re shaping the dough into balls, try to make them as uniform in size as possible so they mix in evenly with your ice cream.

You can also customize the flavor of your cookie dough by adding in nuts, chocolate chips, or cinnamon to the mix. Keep in mind that these balls of dough will be quite firm after refrigeration, so be gentle when you’re chopping them up to add to your ice cream.

If you’re not using the cookie dough right away, you can store it in the fridge for up to 5 days or freeze for up to 2 months.