I pretty much love anything cookie dough. Cookie dough fudge, anyone? So, in an effort to make a new frozen yogurt flavor every week in May, obviously, this chocolate chip cookie dough frozen yogurt recipe had to be in the line-up.

There’s just something about the simplicity of a creamy, sweet vanilla base, packed with edible cookie dough bites, and crunchy bits of chocolate. The balance of both flavor and texture is divineeee.

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chocolate chip cookie dough frozen dessert

CHOCOLATE CHIP COOKIE DOUGH FROZEN YOGURT

We’re going with a classic vanilla frozen yogurt base for this recipe. It’s very creamy but still with that slight tang that comes with yogurt.

The edible bits of chocolate chip cookie dough are made with heat-treated flour (don’t worry!) and lots of mini chocolate chips for that crunch and flavor.

How is this cookie dough edible without baking? There are no eggs in this cookie dough, so the only raw ingredient is the flour. It gets heat-treated in the microwave to kill off any bacteria before being sifted into your cookie dough!

bites of edible cookie dough recipe on plate

frozen yogurt recipe with chocolate chips and cookie dough in container

INGREDIENTS

All-purpose flour: Forms the base of the edible cookie dough bites and gives them their chewy texture.
Unsalted butter: Adds richness and creates a soft, creamy cookie dough consistency.
Brown sugar: Brings moisture and deep flavor to the cookie dough.
Granulated sugar: Sweetens both the cookie dough bites and the tangy vanilla froyo base.
Vanilla extract: Adds warm flavor throughout the frozen yogurt and cookie dough pieces.
Salt: Balances the sweetness and enhances the overall flavor.
Mini chocolate chips: Add chocolatey crunch throughout the froyo and cookie dough bites.
Full-fat plain Greek yogurt: Creates a creamy, tangy frozen yogurt base.
Whole milk: Helps smooth and lighten the froyo base for a softer scoop.
Heavy cream: Adds extra creaminess and helps prevent the frozen yogurt from becoming icy.

What’s the best yogurt to use to make homemade frozen yogurt? You want full-fat plain yogurt, ideally one that’s thick (which isn’t always the case). I love Cabot, Chobani, and FAGE.

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH FROZEN YOGURT

If your ice cream maker requires pre-freezing, make sure to freeze the bowl ahead of time before starting this recipe so your frozen yogurt churns properly!

Heat-treat the flour by microwaving it for 45 seconds (this makes it safe to eat “raw” in edible cookie dough), then let it cool for about 5 minutes before using.

In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Mix in the vanilla extract and salt until fully incorporated.

Sift in the cooled heat-treated flour and stir until a soft cookie dough forms, then fold in the mini chocolate chips. Roll the dough into ⅛ teaspoon-sized balls and chill them in the fridge while you prepare the frozen yogurt base.

To make the vanilla frozen yogurt base, whisk together the Greek yogurt, sugar, whole milk, heavy cream, vanilla extract, and salt until completely smooth. Cover and chill in the freezer for about 30 minutes to ensure it is very cold before churning.

Pour the chilled base into your ice cream maker and churn on low speed until it begins to thicken into a soft-serve consistency. About 8 minutes in, add two-thirds of the cookie dough bites and extra mini chocolate chips, then continue churning for another 5–10 minutes.

Transfer the frozen yogurt to a freezer-safe container and press the remaining cookie dough bites across the top. Cover and freeze for up to 4 hours, or until firm enough to scoop.

homemade frozen yogurt recipe with edible cookie dough

3 reasons you’ll love this chocolate chip cookie dough frozen yogurt

Packed with bites of edible cookie dough and chocolate chips in every spoonful
Creamy vanilla base with that classic frozen yogurt tang
No-bake (and egg-free!) yogurt base with extra protein

TIPS & VARIATIONS

Heat-treated flour often clumps after being cooked in the microwave or oven. Make sure you sift your flour into your edible cookie dough so there are no dusty chunks later!
Since these bites of cookie dough are being folded into a creamy frozen yogurt base, they’re a little saltier to balance out the flavors (and make them stand out)
You can easily swap in your favorite mix-ins based on your mood. Oreos, mini M&Ms, peanut butter cups, you name it!

MAKING AHEAD & STORING

You can make the homemade edible cookie dough, roll it into balls, and store it in the freezer for up to 3 months. Then add it to frozen yogurt or use it in this chocolate chip cookie dough cake when you’re ready!

Once assembled, the chocolate chip cookie dough frozen yogurt should be stored in a sealed container in the freezer. The consistency is best within the first 3 weeks. After that, the texture may become icy.

MORE CHOCOLATE CHIP RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 35

Total Time 5 5

Servings 8 servings

Course Dessert

Cuisine American

This chocolate chip cookie dough frozen yogurt is creamy and loaded with mini chocolate chips and chunks of edible cookie dough. Easy to make and the perfect warm-weather treat right at home.

Equipment

Mixing Bowls
Spatulas
Fine Mesh Sieve
Measuring Cups
Measuring Spoons
Whisk
Ice cream maker

Ingredients

COOKIE DOUGH BITES

¾ cup all-purpose flour
5 tbsp unsalted butter softened
3 tbsp brown sugar
2 tsp granulated sugar
½ tsp vanilla extract
½ tsp salt
1 tbsp mini chocolate chips

FROYO BASE

2 cups full-fat plain Greek yogurt
¾ cup granulated sugar
1 cup whole milk
1 cup heavy cream
1 ½ tsps vanilla extract
¼ tsp salt
2 tbsp mini chocolate chips

Instructions

If using an ice cream maker that needs to be frozen before using, pop that base into the freezer before making this recipe!
Pour your flour into a bowl and microwave for 45 seconds. Set aside to cool for 5 minutes
In a separate bowl, cream together your butter and both sugars. Stir in the vanilla and salt
Sift your flour into your mixture – it will get a little clumpy from the heat treatment – and stir until combined. Fold in your chocolate chips
Roll your cookie dough into ⅛ tsp-sized balls, place on a plate, and pop in the fridge while you prep your froyo base
Make the base for your vanilla froyo by whisking together the yogurt, sugar, milk, vanilla, and salt until smooth. Cover and chill in the freezer for 30 minutes
Add your chilled vanilla base to your ice cream maker and churn on low speed
About 8 minutes in, add in two-thirds of your chilled cookie dough bites and extra chocolate chips until you reach a soft-serve consistency. About another 5-10 minutes
Transfer to a freezer-safe container, press the remaining cookie dough bites across the top, and cover
Store in the freezer until it firms to a scoopable consistency (up to four hours)