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This Ice Cream Chocolate Chip Cookies Recipe will surprise you. It’s an incredible twist on my favorite chocolate chip cookie recipe: It’s made with ice cream inside the cookie batter giving them an incredibly chewy texture with an irresistible flavor.
Ice Cream Chocolate Chip Cookies
I wanted to try something totally new that was easy and that could offer many combinations so I decided to put ice cream in cookies and see what happened.
I used my favorite chocolate chip cookie recipe for this and used whatever ice cream I had. I don’t know about you, but I have eleventy-billion cartons of ice cream in my freezer. So this cookie recipe made with ice cream was perfect to make.
These ice cream cookies taste like chocolate chip cookies. If you didn’t know the cookies had mint chip ice cream or strawberry ice cream inside you’d probably think what the heck is that flavor I’m getting? But if you know there is ice cream is there you can totally taste it. And it totally changes the chocolate chip ice cream cookie for the better.
The Secret
I know what you’re thinking. “How do you put ice cream inside of a cookie?”
There’s a baking trick to getting this perfect. Although it’s not complicated, it’s not as simple as stuffing ice cream in your dough to bake right away.
Just replace some of the butter and egg from a regular chocolate chip cookie recipe with ice cream. That’s it!
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Ingredients Needed
- Butter: we’re using melted butter to achieve really soft cookies
- Sugar: I’m using both granulated and brown sugar
- Ice cream: Use your favorite flavor for this recipe but I recommend that you use full-fat regular ice cream (not reduced-fat ice cream or frozen yogurt).
- Flour: I always use all-purpose flour in my recipes
How to make cookies with ice cream
- Add and mix both sugars in while the melted butter is still hot. Then add in ice cream and mix until smooth. Then add in egg and vanilla extract, mix for just a few seconds, then add baking soda and salt. Mix until smooth
- Mix in flour until the cookie ice cream dough comes together
- Stir in chocolate chips
- Scoop 2 tablespoons balls of dough onto a cookie sheet covered with wax paper.
- Chill the dough balls and cover with plastic wrap. Chill for at least 30 minutes. Chilling the dough lets it rest and lets all the flavors melt together and it also gives you that crunchy exterior and soft interior
- Preheat oven to 350°F and place chilled cookies 2” apart on cookie sheets covered with parchment paper or Silpat baking mats.
- Bake for about 9-11 minutes, until they start to get golden around the edges.
- Cool for at least 5 minutes on cookie sheets before moving to a rack to cool completely.
Expert Tips
- Use your favorite flavor of ice cream. Ice cream should be solid but soft (not totally liquid).
- Mix and match your chocolate chips or mix-ins to your ice cream flavor.
- Add different extracts too to enhance the flavor of the ice cream.
- Store cookies in an airtight container for up to 4 days or freeze for up to 3 months.
- If you’ve chilled them longer than 4 hours you might want to press them down slightly with the palm of your hand otherwise they won’t flatten totally.
FAQs
Yes, you can freeze chocolate chip cookies for up to 1 month.
You can freeze them already baked or in cookie dough balls in a sealed container or plastic zip loc bag. Cookies can be stored in an airtight container for up to 4 days or frozen for up to 1 month.
The trick for adding ice cream to cookies is to replace some of the butter and some of the egg with ice cream.
Ice Cream Chocolate Chip Cookies
Ingredients
- ½ cup (113g) unsalted butter melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup ice cream use your favorite flavor, see note
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 2 cups (310g) chocolate chips or a combination of white and chocolate chips
Instructions
- Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Add ice cream and mix until smooth.
- Add egg and vanilla extract, mix for just a few seconds, then add baking soda and salt. Mix until smooth, then mix in flour slowly. Mix dough just until it comes together, then stir in chocolate chips.
- Scoop 2 tablespoon balls of dough onto a cookie sheet covered with wax paper. You’re going to chill the dough balls so there is no need to space them out. Cover with plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F. Place cookies 2” apart on cookie sheets covered with parchment paper or silpat baking mats. (If you’ve chilled them longer than 4 hours you might want to press them down slightly with the palm of your hand otherwise they won’t flatten totally.) Bake for about 9-11 minutes, until they start to get golden around the edges. Cool at least 5 minutes on cookie sheets before moving to a rack to cool completely.
- Cookies can be stored in an airtight container for up to 4 days or frozen for up to 1 month.
Recipe Notes
- Use your favorite flavor ice cream. Ice cream should be solid but soft (not totally liquid).
- Mix and match your chocolate chips or mix-ins to your ice cream flavor.
- Add different extracts too to enhance the flavor of the ice cream.
- Store cookies in an airtight container for up to 4 days or freeze for up to 3 months.
I bought a pint of Talenti’s Roman Raspberry dairy-free sorbetto. Yuck. I’m not sure why I bought dairy free, but there is definitely a perfume-y taste to it. So – I was thinking I could make cookies using it as an ingredient. Do you have any thoughts on if sorbet would work instead of ice cream? It’s very sweet – should I cut back on the sugar.
Thanks in advance – hopefully someone is still monitoring this site 😉
Can you substitute it yes, I’m pretty sure that will work – the sugar part I’m not sure. I wouldn’t adjust the sugar much – it’ll change the texture of the cookie.
I get very frustrated with comments by people who have NOT made the recipe themselves ! I wish that websites would find a way to separate comments by those
who made the recipe as opposed to just plain comments.
I was surprised that the majority of comments were from those that did not make the cookies yet.
I will be definitely making these cookies so I was looking for suggestions on what flavors bakers were most impressed with.
Thank you for such a delightful website .
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