You Scream, I Scream for (Cookie Dough) Ice Cream

image of ice cream pops


It’s National Ice Cream Day but who would we be if we didn’t incorporate cookie dough into it?! If you’re like us, here’s a recipe for cookie dough ice cream pops to celebrate the holiday. 

If you’re not into ice cream but love the flavors, we even have our own Better Than Ice Cream Pack! (We admit, we prefer it to the real stuff.) 

For the Cookie Dough 

  • 1 batch of Signature Chocolate Chip or your favorite cookie dough flavor (Tip: You can just use one of our 8oz containers!)

For the Ice Pops

  • 1 1⁄2 cups heavy cream 
  • 1 1⁄2 cups whole milk 
  • 1⁄2 cup brown sugar 
  • 1⁄4 teaspoon salt
  • 2 teaspoons vanilla extract 

For the Chocolate Shell

  • 1 cup semisweet chocolate chips 
  • 1 tablespoon coconut oil

Make the cookie dough. Make the Signature Chocolate Chip dough using mini semisweet chocolate chips or grab an 8oz of your favorite flavor. Freeze for 15 minutes, then use your hands to break it into dime-size chunks. It’s okay if they are a little uneven—it will make your ice pops more fun.

Make the ice pops.  Whisk together the cream, milk, brown sugar, salt, and vanilla. Pour half of the mixture into ice pop molds or Dixie cups, then drop half of the cookie dough pieces into the molds. Use a butter knife to submerge the chunks of dough into the milk mixture. Freeze for 45 minutes. Store the remaining dough and milk mixture in the refrigerator while your pops freeze.

Repeat with the rest of the milk mixture and cookie dough chunks. Insert ice pop sticks into each pop. Allow the pops to freeze completely, at least 2 hours.

Make the chocolate shell. In a microwave-safe container, heat the chocolate chips and coconut oil on 50% power in 30-second increments, stirring well between each increment, until completely melted. Let the mixture cool in the refrigerator for about 5 minutes, until room temperature.

Line a baking sheet with wax paper. Dip each pop into the chocolate mixture and lay on wax paper. Freeze for at least 30 minutes. Serve very cold!

Store the pops on wax paper in an airtight container in the freezer for up to 2 months.

Want more fun recipes like this one? Check our cookbook, Hello, Cookie Dough for 110 dōlicious recipes and DŌn’t forget to tag us in your creations! @cookiedonyc

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