Cookie Dough Ninja CREAMi Ice Cream Recipe
- kcal
- 1130
- protein
- 15g
- sugar
- 74g
- fat
- 74g
per pint, estimated
The whole point of cookie dough ice cream is the dough — soft, salty-sweet nuggets that stay chewy straight from the freezer. That takes an edible dough: no raw egg, plus flour that's been heat-treated, which is fifteen seconds in the microwave and zero worry after that. The base is vanilla built on brown sugar instead of white, because that butterscotch echo is what makes every spoonful taste like cookies rather than cake. Chill the nuggets hard, fold them in on MIX-IN so the blade never smears them into streaks, and you'll never fish through a plain pint hunting for dough again.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Whole milk | 1 cup | 240 ml | 150 | 8g |
| Heavy cream | 1/2 cup | 120 ml | 400 | 3g |
| Light brown sugar | 2 tbsp | 28 g | 90 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 0g |
| Edible chocolate chip cookie dough (egg-free) | 1/2 cup | 120 g | 480 | 4g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
If making the dough from scratch: heat-treat 2 tbsp flour for 15 seconds in the microwave, cool it, then cream with 2 tbsp softened butter, 1 tbsp brown sugar, a pinch of salt, and a splash of milk until smooth, folding in 2 tbsp mini chips. Roll into pea-size nuggets and chill for at least an hour.
Whisk the milk, brown sugar, vanilla, and salt in a bowl until every lump is gone — about 90 seconds. Brown sugar clumps harder than white, so hunt them all down.
Whisk in the heavy cream until smooth, pour into the CREAMi pint up to the max-fill line, and freeze upright on a level shelf for a full 24 hours, keeping the dough nuggets chilled the whole time.
- Spin: ICE CREAM
Process on ICE CREAM. The first pass will look crumbly and dry — that's expected.
- Spin: RE-SPIN
Add 1 tbsp whole milk and RE-SPIN until the base turns glossy and holds soft-serve ridges.
- Spin: MIX-IN
Dig a hole down the center, drop in the chilled nuggets, and run MIX-IN once — a second pass smears dough into the base. Serve immediately while the nuggets still resist the spoon.
If it comes out crumbly: respin
If the first spin looks crumbly, add 1 tbsp whole milk and RE-SPIN until glossy — the base has to turn soft-serve before it can hold dough nuggets. Add the dough only on MIX-IN, never into a powdery pint.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 — dough included, so 3/4 cup of nuggets — and spin on the Deluxe ICE CREAM setting with the dough folded in on MIX-IN. On Scoop & Swirl (NC701), spin on ICE CREAM, then use SWIRL to ripple the nuggets through.
FAQ
Is the cookie dough actually safe to eat raw?
Yes — this is edible dough on purpose: no egg anywhere, and the flour gets heat-treated, because raw flour is the ingredient that actually earns caution. Fifteen seconds per 2 tbsp in the microwave (or 5 minutes in a 350°F oven) makes it as safe as the rest of the pint, and it stays soft at freezer temperature.
Can I use store-bought edible cookie dough?
Absolutely — 1/2 cup of any tubbed edible dough is a straight swap. Roll it into pea-size nuggets and chill them fully before the MIX-IN spin; room-temperature dough smears into ribbons instead of staying in chewy pieces.
Why did my dough disappear into the ice cream?
Warm dough or a dry base. Chill the nuggets for at least an hour, RE-SPIN until the base is glossy soft-serve, then run MIX-IN exactly once — a second MIX-IN pass is what paints nuggets into watercolor streaks.
Do I really need to heat-treat the flour?
If the flour is going into the dough raw, yes. Heat-treating to 165°F takes under a minute in the microwave and it's the difference between technically-safe dough and genuinely-safe dough. Cool the flour completely before it meets the butter, or you'll melt the dough into a puddle.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
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