Teresa G.


My grandkids love cookie dough ice cream. I've never eaten raw cookie dough. I know that some people just love it, but the thought of raw eggs and uncooked flour really turns me off. Well, this recipe does not contain any flour or raw eggs. It is based on a recipe from a local TV program,"Tim Farmer's Country Kitchen." I've tweaked it some, to make it my own and everybody loves it, especially the kids (big and little!) Besides using it as a dip, it's also delicious as an ice cream topping.

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★★★★★ 1 vote
8 or more
15 Min
5 Min
Stove Top


8 Tbsp
salted butter (1 stick or 1/2 cup)
1/3 c
dark brown sugar, firmly packed
1 tsp
pure vanilla extract
8 oz
cream cheese, softened
1 c
powdered sugar
1/2 c
semi-sweet chocolate chips
1/4 c
1/4 c mini semi-sweet chocolate chips
1/4 c
toasted pecans, chopped (optional)
chocolate shavings for garnish, if desired
pretzels, biscotti, apple slices, toasted whole pecans, vanilla wafers and/or graham crackers for dipping


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1In a small saucepan, over medium heat, melt butter; add brown sugar, stirring until dissolved.

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2Remove from heat; add vanilla; set aside.

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3In a mixing bowl, beat cream cheese until light and fluffy.

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4On medium-low speed, gradually add powdered sugar; mix until well combined.

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5Add butter mixture; stir well to combine.

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6Fold in chocolate chips & toasted chopped pecans (if using.)

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7Scrape into serving dish; garnish with shaved chocolate, if desired.

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8May be served immediately or refrigerated (it thickens to more of a dough-like consistency when well-chilled.) Serve with pretzels, graham crackers etc...

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9Cover and refrigerate leftovers.

About this Recipe