This easy homemade Chocolate Chip Cookie Dough Blizzard is thick, creamy and so delicious! Featuring store bought ice cream and brown butter chocolate chip cookie dough, it makes such a special treat!
A blizzard from Dairy Queen was always a big treat growing up. I loved how thick yet light they were and of course the add ins were everything! This recipe will help you recreate your favorite cookie dough blizzard at home!
WHAT INGREDIENTS DO YOU NEED TO MAKE A COOKIE DOUGH BLIZZARD?
This cookie dough is made up of the usual cookie dough ingredients. In order to make it safe to eat, eggs are left out.
- Butter: I use unsalted, but salted butter can also be used. This recipe calls for brown butter but if you choose, you can skip browning the butter. Whether you brown the butter or not, make sure your butter is softened to room temperature.
- Light Brown Sugar: Dark brown sugar can also be used. Both add extra flavor from molasses.
- Granulated sugar
- Milk or Heavy Cream
- Vanilla Extract
- All Purpose Flour: I recommend heat treating the flour. See more about why and how to heat treat flour below.
- Salt
- Dark Chocolate: I prefer chunks of chopped dark chocolate, but semi sweet, milk or even white chocolate can also be used. Use bars, chips, or even mini chocolate chips!
- Vanilla Ice Cream: I use store bought to make it easier
ABOUT BROWN BUTTER
This edible cookie dough is made with brown butter. Browning the butter only takes minutes but adds such a nice toasty, nutty flavor. It gives the otherwise basic melted butter a bit more depth of flavor.
Brownie lovers should definitely try these super indulgent Brown Butter Brownies. I even snuck some brown butter into these Chocolate Chip Rice Krispie Treats….you have to melt the butter anyway so I figured why not take it a step further and brown it for all that toasty, nutty flavor!
If you prefer not to take the extra few minutes to brown the butter, you can definitely skip this step. Just use room temperature butter instead and it’ll still be delicious!
If you’ve never made brown butter before, I recommend watching this How to Make Brown Butter video from Simply Recipes.
HOW TO MAKE BROWN BUTTER
- Chop or slice your butter and add it to a skillet over medium heat. It’s better to use a light colored skillet so that you can best see the color of the butter as it cooks. Stir occasionally at first.
- After about a minute, the butter will have melted and will start to come to a boil and start to sputter and bubble. At this point, you’re going to want to whisk it constantly.
- You’ll be stirring the sputtering butter for 4-5 minutes. Turn the heat down a little if the sputtering gets a bit out of control during this time.
- After the sputtering, you’ll notice the butter start to foam. As you whisk, you’ll start to see little bits (milk solids) at the bottom of the pot. When those bits become light brown and the butter begins changing color, remove the pan from heat and continue whisking for another minute.
- Once your butter has turned to a light caramel color, pour it, along with all its flavorful bits, into a heat safe bowl to stop the cooking. Leave the butter to cool at room temperature.
HEAT TREATING THE FLOUR
To make sure the cookie dough is edible, it’s as simple as omitting eggs from the recipe and heat treating the flour.
Heat treating the flour is a precautionary step to kill off any existing bacteria. This step is optional but recommended.
HOW TO HEAT TREAT FLOUR
- Spread the flour on a large parchment paper lined baking sheet and bake it at 350 F for five minutes.
- Allow it to cool then use the flour according to the recipe instructions.
HOW TO MAKE HOMEMADE BLIZZARDS
- Add the ice cream to the bowl of an electric mixer fitted with the paddle attachment. Whip the ice cream on medium until creamy, about 1 minute.
- Scrape down the sides of the bowl and a few tablespoons of the cookie dough. Mix very briefly to combine. The cookie dough will break up/crumble a bit when mixed. Turn mixer off and scrape down sides.
- Scoop 1/4 of the ice cream into a glass. Top with some cookie dough and scoop more cookie dough on top. Top with more cookie dough then top with the remainder of the whipped ice cream. Top with cookie dough and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CHIP COOKIE DOUGH BLIZZARDS
Raw cookie dough isn’t safe to eat because the eggs and flour are uncooked. This cookie dough is made edible by omitting the eggs and heat treating the flour.
No. You should heat treat the flour, but the dough does not need to be baked.
It’s possible to make your own homemade cookie dough and homemade blizzard with this Cookie Dough Blizzard recipe! It will satisfy any craving for something sweet! Best part: it couldn’t be easier to make!
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Chocolate Chip Cookie Dough Blizzard
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 blizzards 1x
- Category: Frozen Treats, Ice Cream
- Cuisine: American
Description
This easy homemade Chocolate Chip Cookie Dough Blizzard is thick, creamy and so delicious! Featuring store bought ice cream and brown butter chocolate chip cookie dough, it makes such a special treat!
Ingredients
FOR THE BROWN BUTTER COOKIE DOUGH*
- 6 tablespoons unsalted butter, browned and cooled to room temperature**
- 1/4 cup plus 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 11/2 teaspoons vanilla extract
- 1/2–1 tablespoon milk or heavy cream
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons flour, heat treated (directions below and in blog post)
- 2 ounces dark chocolate, chopped (or semi-sweet, milk, or white chocolate, chopped or mini or regular chocolate chips)
FOR THE BLIZZARD
- 4–6 cups vanilla ice cream
- brown butter chocolate chip cookie dough (recipe above)
Instructions
FOR THE BROWN BUTTER COOKIE DOUGH
- Melt the butter in a wide, shallow saucepan over medium heat. (Use a light colored pan if possible as this will help you better notice the butter change color). Start whisking it occasionally after the butter has melted and when the butter starts bubbling.
- The bubbles will turn to foam after 4-9 minutes. Once the butter starts foaming, you’ll want to whisk constantly so that you can better see what is going on underneath the foam.
- When brown bits begin forming on the bottom, remove from heat and pour it into a mixing bowl. Allow brown butter to chill in the fridge until it solidifies to room temperature.
- While the butter cools, heat treat the flour. Preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake five minutes. Cool completely.
- In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium until creamy and combined, about two minutes. Add the vanilla followed by the milk or heavy cream. Turn the mixer on low and add gradually add the flour and salt until combined. Stir in the chocolate. Form into small, bite sized balls and set aside. (Note: the balls pictured might be a little large for some, form the cookie dough to whatever size you think you’d enjoy in your blizzard!) It’s not necessary but recommended to chill cookie dough balls in the fridge for at least 30 minutes before making the blizzards.
FOR THE COOKIE DOUGH BLIZZARDS
- For best results, place the bowl of your electric mixer in the freezer for at least 30 minutes before using. When ready to make the blizzard(s), add the ice cream to the bowl of your electric mixer fitted with the paddle attachment. Whip the ice cream on medium until creamy, about 30 seconds to a minute. Scrape down the sides of the bowl and a few tablespoons of the cookie dough. Turn the mixer on low and mix very briefly to combine. The cookie dough will break up/crumble a bit when mixed. Turn mixer off and scrape down sides.
- Scoop 1/4 of the ice cream into a glass. Top with some cookie dough and scoop more cookie dough on top. Top with more cookie dough then top with the remainder of the whipped ice cream. Top with cookie dough and enjoy!
Notes
*Makes enough cookie dough for two blizzards. If you have extra cookie dough, it makes a delicious snack! Recipe can be doubled to make more cookie dough and cookie dough blizzards.
**Browning the butter is optional. Room temperature butter can be used in place of brown butter.
Keywords: blizzard, cookie dough, chocolate, dark chocoltate, brown butter, edible
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