For years I’ve been trying to get Jon to like cheesecake and ice cream.  The dude won’t budge.  He tolerates cheesecake like once a year, but won’t even touch ice cream.  However,  he could LIVE on cookie dough, cookies, or anything that even slightly resembles the 2.  Me, in my warped way of thinking, decided that if I added cookie dough to ice cream THAT would lure him in.  Like how when parents put sprinkles on their kids broccoli, because we do ANYTHING to get our kids to eat their vegetables or try new foods.  Ya, same principle here.  Cookie Dough = sprinkles, cheesecake ice cream = broccoli.  They totally equate health wise too, obviously.  Moving on.

He STILL wouldn’t touch it.  Plan = fail.  For the love, the man just seriously, from the bottom of his heart, hates ice cream. Even with his beloved cookie dough in it.



Look at those chunks of cookie dough, he’s crazy for not wanting this!

Me, on the other hand, I loved this ice cream.  The cheesecake base is extremely rich and tastes just like cheesecake batter, which, I happen to love.  The addition of cookie dough chunks adds texture and crunch from the chocolate chips.  It’s absolutely decadent and delicious.  You can leave out the cookie dough and you have yourself a plain cheesecake ice cream to use as a blank canvas to add chocolate chips, raspberry swirl, graham cracker chunks, etc… Also, use the cookie dough for any other ice cream, how delicious would it be in a dark chocolate ice cream??  Hmmm, I’m giving myself an idea!  Or sandwich it inbetween 2 cookies for a double dose of cookies, like I did here with a ‘no cook’ cheesecake ice cream.



Use whole milk instead of low fat for an EXTRA rich base. And then use low fat cream cheese, because it makes you feel better about eating half the batch in 1 sitting. I’m awesome at justification and contradiction.

Make a double batch of the cookie dough because you’re gonna want to snack on some along the way.  Trust!

If you don’t have mini chocolate chips, chop regular chips, or a bar of chocolate.  The goal is to have little bits of chocolates spread throughout.




Chocolate Chip Cookie Dough Cheesecake Ice Cream

Chocolate Chip Cookie Dough Cheesecake Ice Cream


    Cheesecake Ice Cream:
  • 1/2 cup heavy cream
  • 1 cup low fat milk
  • 2/3 cups sugar
  • pinch of salt
  • 6 egg yolks
  • 8 oz cream cheese
  • Cookie Dough:
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cups all-purpose flour
  • 1/2 cups mini chocolate chips


Cheesecake Ice Cream:

Warm cream, milk, sugar and salt in a medium saucepan.

Whisk egg yolks in another bowl while milk is warming.

Slowly add warm milk mixture to egg yolks, whisking the entire time (so you don’t scramble them).

Pour the mixture back into the saucepan and cook over low/medium heat, stirring constantly with a wooden, until it thicken and coats the back of the spoon.

Add custard base and cream cheese to a blender, blender for about 20 seconds, then pour into a bowl and chill in the fridge. Chill for about 6 hours, until completely cool, then add to your ice cream maker (I use a kitchenaid attachment and churn it for about 20 minutes).

Pull off little pieces of cookie dough and add them to the cheesecake ice cream during the last minutes of churning.

Scoop into a freeze safe container and freeze.

Cookie Dough:

In a medium bowl, using an electric mixer, combine the butter and sugars. Add in the milk and vanilla. Mix in the flour and salt just until combined. Mix in the chocolate chips. Set aside or keep in the fridge until ready to use.