Cookie Dough Ice Cream Sandwiches Recipe

Introduction

These Cookie Dough Ice Cream Sandwiches combine the irresistible taste of edible cookie dough with creamy vanilla ice cream. Perfect for a no-bake treat, they’re easy to make and sure to delight both kids and adults alike.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 1/2 cup (105 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup (100 g) mini semisweet chocolate chips
• 2 cups vanilla ice cream, slightly softened

Instructions

1. Step 1: In a small heatproof bowl, microwave the flour in 15-second increments, stirring between each, until the flour reaches 160°F on an instant-read thermometer, about 45 seconds to 1 minute total. Let it cool completely.
2. Step 2: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and vanilla extract until combined. Add the cooled flour and whisk again until fully mixed. Stir in the mini chocolate chips.
3. Step 3: Place the dough on a parchment-lined baking sheet. Using your hands, press it into a 16″ by 8″ rectangle. Freeze the dough for 15 minutes to firm up.
4. Step 4: Line an 8″ by 8″ baking pan with parchment paper, leaving an overhang on two opposite sides. Cut the frozen dough in half crosswise. Place one half in the prepared pan, trimming edges to fit if needed. Scoop the softened vanilla ice cream over the dough and spread it evenly. Top with the remaining dough half. Freeze until solid, at least 2 hours, or up to 2 months.
5. Step 5: Use the parchment overhang to lift the sandwiches out of the pan. Cut into 16 squares and serve immediately, or store frozen until ready to enjoy.

Tips & Variations

• Make sure to microwave the flour to eliminate any bacteria since this recipe uses raw cookie dough without eggs.
• Try swapping the mini chocolate chips for white chocolate chips or chopped nuts for a different flavor.
• Use your favorite ice cream flavor to customize the sandwiches.

Storage

Store the ice cream sandwiches tightly wrapped or in an airtight container in the freezer for up to 2 months. To serve, let them sit at room temperature for 5 minutes to soften slightly for easier biting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie dough instead of making it from scratch?

Yes, you can use pre-made edible cookie dough, but be sure it’s safe to eat raw and doesn’t contain eggs to avoid food safety risks.

How do I soften the ice cream properly?

Let the ice cream sit out at room temperature for about 5 minutes so it’s scoopable but not melted. This helps with spreading it evenly in the sandwich.

Cookie Dough Ice Cream Sandwiches Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

These Cookie Dough Ice Cream Sandwiches combine the sweet, rich flavors of edible cookie dough with creamy vanilla ice cream, creating a delicious frozen treat perfect for any dessert craving. This no-bake recipe is simple to prepare, featuring safe-to-eat cookie dough pressed into layers around ice cream and frozen to perfection.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 minute (microwaving flour)
• Total Time: 3 hours (including freezing time)
• Yield: 16 sandwich squares 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 1/2 cup (105 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup (100 g) mini semisweet chocolate chips

Assembly

• 2 cups vanilla ice cream, slightly softened

Instructions

1. Heat-Treat the Flour: In a small heatproof bowl, microwave the flour in 15-second increments, stirring between each interval, until the flour reaches 160°F on an instant-read thermometer, which typically takes 45 seconds to 1 minute. This step ensures the flour is safe to eat. Let it cool completely.
2. Mix Cookie Dough: In a large bowl, whisk the melted and cooled butter with the light brown sugar, granulated sugar, and vanilla extract until well combined. Add the cooled, heat-treated flour and whisk until the mixture is combined. Stir in the mini semisweet chocolate chips to complete the edible cookie dough.
3. Shape and Freeze Dough: Line a baking sheet with parchment paper. Place the cookie dough on it and use your hands to press it into a 16-inch by 8-inch rectangle. Freeze this rectangle for 15 minutes to firm up the dough for easier handling.
4. Assemble Sandwich Layers: Line an 8-inch by 8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Cut the frozen cookie dough rectangle in half crosswise. Place one half into the prepared pan, trimming edges to fit as necessary. Scoop the softened vanilla ice cream on top of this dough layer and spread evenly. Place the remaining cookie dough half on top of the ice cream layer.
5. Freeze Until Firm: Freeze the assembled ice cream sandwiches until completely solid, for at least 2 hours and up to 2 months for optimal texture and convenience.
6. Serve: Use the parchment paper overhang to lift the sandwiches from the pan. Cut into 16 squares and serve immediately, or return the individual squares to the freezer until ready to enjoy.

Notes

• Microwaving the flour is essential to ensure it is safe for consumption without baking.
• Use good quality vanilla ice cream for the best flavor.
• Freezing the dough before assembly makes it easier to handle and helps keep the layers distinct.
• Store leftover sandwiches in an airtight container or wrapped well in the freezer for up to 2 months.
• Let the sandwiches sit at room temperature for a few minutes before serving for easier cutting and softer texture.

Keywords: cookie dough ice cream sandwiches, no bake dessert, easy ice cream sandwiches, edible cookie dough, frozen treats