Chocolate Chip Cookie Dough Ice Cream from Baskin-Robbins blends creamy vanilla ice cream with generous chunks of sweet, chewy chocolate chip cookie dough and rich chocolate chips, creating a delightful contrast of smooth and chunky textures.
Equipments
- Ice cream maker
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Baking sheet (for making cookie dough, if homemade)
- Parchment paper (for cookie dough, if homemade)
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup mini chocolate chips
- 1 cup chocolate chip cookie dough (homemade or store-bought, cut into small chunks)
- Pinch of salt
When preparing your Chocolate Chip Cookie Dough Ice Cream, use high-quality heavy cream and whole milk to achieve the creamy texture characteristic of Baskin-Robbins' version. Ensure the granulated sugar is fully dissolved to maintain a smooth consistency without graininess. Choose mini chocolate chips for even distribution throughout the ice cream, enhancing every bite with rich chocolate flavor. Incorporating bite-sized chunks of cookie dough, whether homemade or store-bought, provides the chewy texture that makes this ice cream so popular. You'll find that this copycat menu item successfully replicates the delightful combination of creamy vanilla ice cream and sweet cookie dough chunks found in Baskin-Robbins' original.
Instructions
- In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar dissolves.
- Cover and chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Gently fold in mini chocolate chips and cookie dough chunks using a spatula.
- Transfer the ice cream to a freezer-safe container.
- Freeze for at least 4 hours, or until firm.
- Scoop and serve.
Substitution
Chocolate Chip Cookie Dough Ice Cream from Baskin-Robbins copycat menu combines velvety vanilla ice cream with chunks of rich chocolate chip cookie dough and mini chocolate chips for a perfect texture balance. If you don't have an ice cream maker, you can use a no-churn method by whipping the cream separately and folding in the other ingredients before freezing. Store-bought cookie dough can replace homemade dough to save time, but ensure it's labeled safe to eat raw. You may substitute mini chocolate chips with regular-sized ones if preferred, keeping in mind the difference in texture. Your ice cream base can also be made with half-and-half instead of heavy cream for a lighter version, though the texture will be less creamy.
Tips
Make sure your ice cream base is thoroughly chilled before churning; this helps the mixture freeze faster and improves texture. When folding in the mini chocolate chips and cookie dough chunks, do it gently to avoid breaking them apart and keep the chunky texture you desire. Use a freezer-safe container with an airtight seal to prevent ice crystals from forming and maintain creamy consistency. Your ice cream will firm up properly if frozen for at least 4 hours, so don't rush this final step.
Nutritions
Chocolate Chip Cookie Dough Ice Cream from Baskin-Robbins contains a combination of heavy cream and whole milk, providing a creamy texture rich in fat and calcium. Each serving includes sugar and cookie dough chunks, contributing significant carbohydrates and sugars, which supply quick energy but should be consumed in moderation. The presence of chocolate chips adds small amounts of antioxidants found in cocoa, along with added sugars and fats. When enjoying this treat, your intake should consider calorie content balanced with your overall dietary needs.
Storage
Store your Chocolate Chip Cookie Dough Ice Cream from Baskin-Robbins in an airtight, freezer-safe container to maintain its creamy texture and prevent freezer burn. Keep the ice cream at a consistent temperature of 0degF (-18degC) or below to preserve the smoothness and chewiness of the cookie dough chunks and chocolate chips. Avoid frequent temperature fluctuations by minimizing the container's exposure to warm air during serving.
Variation or Alternatives
Swap vanilla extract for almond extract to introduce a nutty aroma that complements the chocolate chips. Replace mini chocolate chips with caramel bits or white chocolate chunks to vary texture and flavor. Use peanut butter cookie dough instead of traditional chocolate chip dough to add a savory twist to your ice cream. Consider mixing in crushed pretzels for an added salty crunch that balances the sweetness.
Allergies
Chocolate Chip Cookie Dough Ice Cream from Baskin-Robbins contains common allergens such as dairy from heavy cream and whole milk, as well as gluten and eggs that may be present in the cookie dough. The mini chocolate chips can also contain soy lecithin, which is another potential allergen. If you have allergies to any of these ingredients, it's important to check the specific product details before enjoying this treat.
Why this recipe?
Baskin-Robbins' Chocolate Chip Cookie Dough Ice Cream combines rich vanilla ice cream with generous chunks of real cookie dough and semi-sweet chocolate chips, creating a creamy and chewy texture that delights fans. This flavor's nostalgic appeal and balance of sweetness make it a favorite among dessert lovers seeking indulgence in every bite. Trying to make a copycat version allows you to customize ingredients for freshness and dietary preferences while recreating the iconic taste at home. Your homemade rendition can capture the classic combination that has made this menu item a popular treat worldwide.