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Cookie Dough Ice Cream

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 14
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Did you know that Pillsbury’s refrigerated cookie dough is now safe to eat raw (or baked!)? That means you can make your favourite flavour of ice cream at home – simply mix Pillsbury cookie dough into vanilla ice cream, add some chocolate chips and enjoy!
Created Jan 15, 2018
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  • 1 pkg (roll type) Pillsbury™ refrigerated chocolate chip cookies
  • 1 container (1.5 qt/L) vanilla ice cream, softened
  • 2 tbsp (30 mL) miniature semisweet chocolate chips


  • 1
    Using a sharp knife, divide cookie dough roll into 8 portions. Working with one cookie dough portion at a time, roll into a 12-inch rope; cut crosswise into 24 (1/2-inch) pieces and shape into balls. Place cookie dough balls on a rimmed cookie sheet lined with waxed paper or parchment paper. Repeat rolling, cutting and shaping with remaining cookie dough. Refrigerate 30 minutes.
  • 2
    Remove cookie sheet from the refrigerator; reserve 1/2 cup of the cookie dough balls. In large bowl, mix softened ice cream and the remaining cookie dough balls; stir to combine. Place ice cream mixture in a 2 to 3-quart container. Sprinkle reserved cookie dough balls and chocolate chips over top. Cover and freeze 2 hours or until firm.

Expert Tips

  • Tip 1
    For best results, ice cream can be stored in a covered freezer container in freezer for up to one month.
  • Tip 2
    To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.

Nutrition Information

No nutrition information available for this recipe
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