Tillamook Sugar Cookie Ice Cream is a dreamy frozen dessert that captures the nostalgic flavor of soft-baked sugar cookies swirled into rich, creamy vanilla ice cream. This copycat recipe delivers that same indulgent experience with a homemade custard base, chunks of buttery sugar cookie dough, and a sweet glaze swirl. It works because the custard base is extra rich and smooth, while the cookie dough pieces stay soft even when frozen, thanks to a heat-treated flour trick.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (for cookie dough)
- 1/4 cup (55 g) unsalted butter, softened
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract (for cookie dough)
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup (150 g) granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges (about 5 minutes). Do not let it boil.
- In a separate bowl, whisk the egg yolks. Gradually ladle about 1 cup (240 ml) of the hot cream mixture into the yolks while whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 8–10 minutes). The temperature should reach 170°F (77°C) on an instant-read thermometer. Do not let it boil.
- Stir in 2 teaspoons vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
- While the custard chills, make the cookie dough pieces. Spread the 1/2 cup (60 g) flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let cool completely.
- In a small bowl, beat the softened butter and 1/4 cup (50 g) sugar until creamy. Add the 2 tablespoons (30 ml) milk and 1/2 teaspoon vanilla, then beat in the cooled flour until a soft dough forms. Roll into small 1/2-inch (1 cm) balls and place on a parchment-lined plate. Freeze for at least 1 hour.
- For the glaze swirl, whisk together the powdered sugar, 2 tablespoons (30 ml) milk, and 1/4 teaspoon vanilla until smooth. Set aside.
- Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer one-third of the churned ice cream to a freezer-safe container. Sprinkle with half of the frozen cookie dough balls and drizzle with half of the glaze. Repeat layers, then finish with the remaining ice cream. Use a knife or spatula to gently swirl the glaze and dough through the ice cream.
- Cover with a lid or plastic wrap and freeze for at least 4 hours, until firm. Let sit at room temperature for 5–10 minutes before scooping.
Tips
- Substitutions: For a lighter version, use half-and-half instead of heavy cream, but the ice cream will be less creamy. Use a good-quality vanilla bean paste instead of extract for a more intense flavor.
- Storage: Keep the ice cream in an airtight container with a piece of plastic wrap pressed onto the surface to prevent ice crystals. It will keep for up to 2 weeks in the freezer, though the texture is best within the first week.
- Common mistake: Overcooking the custard can cause it to curdle. Always use low heat and stir constantly, and remove from heat as soon as it coats the spoon.
- Freezing the dough: Do not skip freezing the cookie dough balls. If they are not frozen solid, they will sink to the bottom of the ice cream and become too hard.
Serving Suggestions
Serve scoops of this ice cream in waffle cones or bowls. It pairs beautifully with fresh berries, a drizzle of caramel sauce, or a sprinkle of flaky sea salt. For a fun dessert, sandwich it between two soft sugar cookies for an ice cream sandwich.
Variations
- Chocolate Chip: Fold in 1/2 cup (90 g) mini chocolate chips along with the cookie dough.
- Birthday Cake: Add 1/4 cup (50 g) rainbow sprinkles to the churned ice cream just before freezing.
- Gluten-Free: Use a 1:1 gluten-free flour blend in the cookie dough (heat-treat it the same way) and ensure your vanilla extract is gluten-free.
Storage and Reheating
Store the ice cream in the freezer for up to 2 weeks. To maintain the best texture, keep it in the back of the freezer, not in the door. If the ice cream becomes too hard, let it sit at room temperature for 10–15 minutes before scooping. Do not microwave the ice cream to soften it, as this will melt the edges and ruin the texture. There is no reheating needed for this frozen dessert.
Frequently Asked Questions
Can I use store-bought cookie dough instead of making my own? Yes, but you must heat-treat the flour in the dough to make it safe to eat raw. Since store-bought dough is not designed for raw consumption, it’s safer to make your own with heat-treated flour.
Why is my ice cream icy? Icy texture usually comes from too much water or not enough fat. Make sure you use full-fat cream and milk, and do not over-churn. Also, pressing plastic wrap onto the surface before freezing prevents ice crystals.
Can I make this without an ice cream maker? Yes, but the texture will be denser. Pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes for 3–4 hours until it is thick and creamy.
How long does the custard need to chill? At least 4 hours, but overnight is best. If the custard is not fully cold, it will not churn properly and will result in a softer, icier ice cream.
Can I use a different extract? Absolutely. Almond extract or a combination of vanilla and almond works well. Use 1/2 teaspoon of almond extract in place of the vanilla in the base for a different flavor.
Is it safe to eat raw flour? No, raw flour can contain harmful bacteria. That is why the recipe calls for baking the flour for 5 minutes before making the cookie dough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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