Desserts
Recreating Ben & Jerry’s cookie dough ice cream at home delivers that signature crunchy-sweet magic without the store-bought shortcuts. The secret lies in a foolproof no-churn method that transforms simple ingredients into velvety ice cream packed with real cookie dough bits—no ice cream maker required.
I’ve perfected this recipe over years of testing, ensuring every spoonful captures that perfect balance of buttery cookie chunks and creamy vanilla base.
The beauty of this recipe is its simplicity: just six key ingredients (plus optional mix-ins) come together in layers to create restaurant-quality texture. The cookie dough base uses pasteurized eggs for safety while maintaining authentic flavor, and the no-churn technique means no complicated freezing processes.
What you’ll end up with is ice cream that’s dangerously close to the real deal—rich, creamy, and loaded with chunks of cookie dough that stay soft yet sturdy.
This version stays true to Ben & Jerry’s iconic taste while giving you full control over ingredients. You can customize it with chocolate chips, crushed pretzels, or even a swirl of caramel for extra indulgence.
The result is a dessert that’s perfect for sharing or treating yourself, all made with professional-level precision at home.
Ready in just 24 hours (including chilling time), this recipe is ideal for special occasions or spontaneous cravings. The key to success is patience—letting the ice cream set properly ensures that creamy, dreamy texture we all love.
Let’s get started on creating your own batch of homemade cookie dough ice cream that’ll fool even the biggest Ben & Jerry’s fans.
Ingredients for ben and jerry's cookie dough ice cream
Six essential ingredients plus optional mix-ins create restaurant-quality cookie dough ice cream at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Pasteurized Egg Yolks 🥚 | 6 whole | Large eggs preferred |
| Granulated Sugar 🍚 | 1 cup | White or brown sugar |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Pasteurized Whole Eggs 🥚 | 2 whole | Large eggs preferred |
| Unsalted Butter 🧈 | 1 cup | Softened, not melted |
| All-Purpose Flour 🌾 | 1 cup | For cookie dough base |
| Brown Sugar Packed 🍚 | ½ cup | For cookie dough chunks |
| Chocolate Chips 🍫 | 1 cup | Semi-sweet preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Cookie Dough Mix-Ins 🍪 | 1 cup | Store-bought or homemade |
The heavy whipping cream is non-negotiable—full-fat gives that signature Ben & Jerry's richness. Store-brand or store-bought works fine, but avoid ultra-pasteurized varieties (they whip poorly). For the eggs, pasteurized is a must for food safety, but regular eggs work if cooked to 160°F first. Local grocers or Costco often have pasteurized eggs in the refrigerated section. The butter should be unsalted and softened—not melted—so it incorporates smoothly into the cookie dough base. If you're short on time, Trader Joe's pre-softened butter is a lifesaver.
No vanilla extract? Vanilla bean paste works perfectly, or even a splash of vanilla syrup in a pinch. For the cookie dough mix-ins, homemade is ideal (flour, butter, sugar, chocolate chips), but store-bought cookie dough (like Toll House) saves time. Swapping chocolate chips? White chocolate or caramel bits add a delicious twist. The sugar can be brown or white—brown adds subtle molasses notes that complement the cookie flavor. For the eggs, if you can't find pasteurized, hard-boil and peel them first to ensure safety.
This ice cream needs 24 hours of freezing for optimal texture—don’t rush it. Store leftovers in an airtight container for up to 2 weeks. For extra indulgence, add a swirl of caramel or crushed pretzels before freezing. The cookie dough bits stay freshest if you press them into the cream layer last—this prevents them from sinking to the bottom. Portion into ice cream scoop-sized containers for easy serving.
Why You'll Love This Recipe
- No-Fuss Churn: I swear by this recipe because it’s basically foolproof—just heat, mix, and chill. The heavy cream and egg yolks blend into a silky base with zero fuss, and you don’t even need an ice cream maker if you’re willing to freeze it in a loaf pan like I do.
- Cookie Dough Magic: That perfect balance of sweet, buttery, and just a hint of vanilla—it’s like Ben & Jerry’s nailed it in a bowl. The sugar and yolks create this rich, velvety texture that’s dangerously easy to devour straight from the freezer.
- Party in a Scoop: Between us, this is my go-to for last-minute gatherings. It’s creamy enough for a fancy dessert spread but simple enough to make when your friends drop by unannounced. Plus, it’s the kind of thing people will actually finish.
- Budget-Friendly Luxury: Honestly, I make this all the time because it’s cheaper than buying the store version—and just as good. A few eggs, some sugar, and cream stretch into multiple servings, so I’m always stocked for movie nights or lazy Sundays.
Step-by-step instructions for Ben and Jerry's cookie dough ice cream recipe
Here's the no-churn method that delivers creamy, dreamy ice cream with real cookie dough chunks every time.
Whip the Heavy Cream to Stiff Peaks
Place the 2 cups heavy whipping cream in a large, chilled mixing bowl. Using a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed for 3-4 minutes until soft peaks form. The cream should thicken noticeably but still ribbon slightly when the whisk is lifted.
Here's the thing—don't over-whip or you'll end up with butter. Stop when the peaks hold their shape but still have a slight wobble at the tip. Chill the bowl and whisk for 5 minutes while you prepare the cookie dough base. This ensures your cream stays stable during the folding process.
Prepare the Cookie Dough Base
In a separate medium bowl, combine the 1 cup unsalted butter (softened), 1 cup granulated sugar, 0.5 cup brown sugar packed, and 0.25 tsp salt. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy. This creaming process incorporates air, which will create a tender cookie dough texture.
Add the 6 whole pasteurized egg yolks one at a time, mixing well after each addition. Then stir in the 1 tbsp vanilla extract and 1 cup all-purpose flour until just combined. Fold in the 1 cup chocolate chips and 1 cup cookie dough mix-ins by hand using a spatula. The dough will be thick and sticky—this is normal.
Combine the Cookie Dough with Whipped Cream
Gently fold one-third of the whipped cream into the cookie dough mixture using a spatula, mixing just until combined. This step prevents overmixing and maintains the airy texture. Then carefully fold in the remaining 1½ cups whipped cream in two additions, being careful not to deflate the cream.
Add the 2 whole pasteurized whole eggs to the mixture and gently fold them in completely. The batter should be thick but still pourable. Taste a small spoonful—you'll notice the cookie dough flavor is rich and slightly sweet, with chocolate chips distributed throughout. This is your base before freezing.
Freeze in an Airtight Container
Pour the mixture into a loaf pan or 9x5-inch metal loaf pan (I prefer the latter for easier serving). Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Place the pan in the freezer and freeze for at least 6 hours or until completely firm.
For best results, freeze overnight (8-12 hours). The ice cream should be solid enough to hold its shape when inverted. If you're impatient, you can speed up freezing by placing the pan in the coldest part of your freezer and using a fan to circulate air around it.
Serve and Enjoy
Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before scooping. This allows it to soften slightly for easier serving. The texture should be creamy with visible cookie dough chunks throughout—no need to blend them in.
For an extra-special presentation, garnish with additional cookie dough bits or chocolate chips. Serve immediately while still slightly soft for the perfect Ben & Jerry's-style experience. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Pro Tips For Making Ben And Jerry'S Cookie Dough Ice Cream
- Temper Your Cream: Whip the heavy cream cold—straight from the fridge—and keep your bowl chilled too. I learned this the hard way when my cream turned buttery and grainy after sitting in a warm kitchen for 10 minutes. Use a metal bowl and work fast if your kitchen’s toasty.
- Whisk Yolks Like Mad: Beat the egg yolks and sugar until they’re pale yellow and thick—about 3-4 minutes with a hand mixer. Stopping early means your custard won’t thicken properly, and you’ll end up with icy, grainy ice cream instead of that creamy Ben & Jerry’s texture.
- Strain the Custard: After cooking the custard, strain it through a fine-mesh sieve into the chilled cream mixture. This removes any cooked egg bits that’ll make your ice cream clumpy. (Yes, even if you whisked like your life depended on it.)
- Freeze in Layers: Pour the finished mixture into your ice cream maker halfway full, freeze solid for 2 hours, then add the rest. This prevents the churning time from stretching forever—your motor (and your patience) will thank you.
Pro cooking tips for ben and jerry's cookie dough ice cream
No-Churn Magic
The real secret to Ben & Jerry’s-style ice cream is the no-churn technique, which eliminates the need for an ice cream maker. The key is whipping the heavy cream to stiff peaks—not soft peaks—so it can hold the cookie dough mixture without melting.
I use a chilled mixing bowl and stand mixer set to medium-high speed for 3-4 minutes to achieve this. The cream should hold its shape when the whisk is lifted but still have a slight wobble at the tip. 🌡️
After whipping, chill the bowl and whisk for 5 minutes while you prepare the cookie dough base. This step is crucial because warm cream will deflate when combined with the denser cookie dough, ruining the texture.
The no-churn method relies on the cream’s stability to create that signature creamy consistency without ice crystals.
Cookie Dough Texture
The cookie dough base needs to be thick but pourable to distribute evenly throughout the ice cream. I cream the butter and sugars together for 2-3 minutes until light and fluffy—this incorporates air, which prevents the dough from becoming dense.
The pasteurized eggs are added one at a time to avoid scrambling, and the vanilla extract is stirred in last to preserve its delicate aroma. 🥚
Folding in the chocolate chips and cookie dough mix-ins by hand ensures they stay intact and visible in the final product. Overmixing here will break down the cookie pieces, so use a spatula and mix just until combined.
The dough should be thick enough to hold its shape but still spreadable—this balance is what gives the ice cream its authentic Ben & Jerry’s crunch.
Layering for Crunch
To achieve the perfect cookie dough distribution, I fold the whipped cream into the cookie dough mixture in stages. First, incorporate one-third of the cream to lighten the dough, then add the remaining cream in two additions.
This gradual folding prevents deflation and ensures the cookie dough bits stay soft yet sturdy throughout the ice cream. 🍪
The last step is pressing the cookie dough chunks into the top layer before freezing. This creates a crunchy top layer while keeping the rest of the ice cream creamy.
I use a spatula to gently press the mix-ins into the surface, then cover the container tightly with plastic wrap to prevent ice crystals from forming.
Freezing Like a Pro
Freezing time is where patience pays off. The ice cream needs at least 6 hours in the freezer, but I recommend 8-12 hours for the best texture.
Place the container in the coldest part of your freezer (usually the back of the bottom shelf) and use a fan to circulate air if you’re short on time. This speeds up the freezing process without creating ice crystals. ❄️
For serving, let the ice cream sit at room temperature for 5-10 minutes before scooping. This softens the edges slightly, making it easier to serve without losing its creamy consistency.
The cookie dough chunks should still hold their shape but be soft enough to melt slightly on the tongue—just like Ben & Jerry’s.
Nutrition facts
Frequently asked questions
Can I make this recipe without pasteurized eggs?
Yes, but with safety precautions. Hard-boil and peel 2 whole eggs first, then mash them into the cookie dough base. For the remaining 6 yolks, either use pasteurized or cook them to 160°F in a double boiler before adding. This ensures food safety while maintaining texture.
Why does my ice cream get icy after freezing?
Ice crystals form when air isn't properly incorporated during whipping or if the mixture warms up before freezing. Always chill your mixing bowl and use stiff peaks for the cream. Cover the container tightly with plastic wrap pressed directly onto the surface to minimize air exposure.
How do I make this recipe vegan?
Replace the eggs with 2 tbsp aquafaba (chickpea brine) per egg, whipped to stiff peaks. Use vegan butter and coconut cream instead of heavy cream. The texture will be slightly different but still delicious—expect a lighter, airier consistency.
Can I add alcohol to this recipe?
Stir in 1-2 tbsp vanilla vodka or 1 oz bourbon with the vanilla extract. The alcohol lowers the freezing point, creating a smoother texture. For stronger flavor, add it after freezing and let it sit for 30 minutes before serving.
What's the best way to store leftovers?
Transfer to an airtight container and store in the freezer for up to 2 weeks. To maintain texture, leave a small gap at the top to prevent freezer burn. For serving, let sit at room temperature for 5-10 minutes before scooping.