Hey y'all! If you love chewy cookies and creamy ice cream, these Cookie Dough Ice Cream Sandwiches are your new summertime obsession. They're the ultimate treat for birthday parties, BBQs, or just indulging your sweet tooth. With velvety vanilla ice cream nestled between two edible cookie dough rounds, every bite promises a nostalgic and decadent experience. Let’s get cooking!
Why You'll Love This Cookie Dough Ice Cream Sandwiches Recipe
- Totally egg-free cookie dough means they're safe to eat straight from the freezer.
- Customizable with your favorite ice cream flavors and mix-ins.
- Rich, chewy cookie dough contrasts perfectly with creamy, cold ice cream.
- Fun and easy to assemble—great for making with kids.
- Perfect make-ahead dessert for parties or summer gatherings.
Ingredients for Cookie Dough Ice Cream Sandwiches
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour (heat-treated, learn why here)
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1.5 quarts (6 cups) vanilla ice cream (or your favorite flavor), softened
How to Make Cookie Dough Ice Cream Sandwiches
Step 1: Prepare the Edible Cookie Dough
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the milk and vanilla extract until combined.
- Gradually add the heat-treated flour and salt, mixing just until incorporated.
- Fold in the mini chocolate chips evenly.
Step 2: Shape and Chill the Cookie Dough Rounds
- Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per round, flattening each to ½-inch thickness (about 3 inches wide).
- You should get 16 rounds, making 8 sandwiches.
- Place the cookie dough rounds in the freezer for 30 minutes, until firm.
Step 3: Assemble the Ice Cream Sandwiches
- Remove ice cream from freezer and let it soften for about 10 minutes so it’s easy to scoop but not melted.
- Place a generous scoop (about ½ cup) of ice cream on the flat side of one cookie dough round.
- Top with another cookie dough round and gently press together to spread the ice cream to the edges.
- Wrap each sandwich in plastic wrap and return to the freezer for at least 1 hour to set.
Notes for the Best Cookie Dough Ice Cream Sandwiches
- Heat-treat your flour to kill any bacteria. Check out this guide for safe methods.
- You can use store-bought edible cookie dough if you’re short on time.
- Let the finished sandwiches sit at room temp for 5 minutes for the perfect chewy texture.
Cookie Dough Ice Cream Sandwiches Variations
- Peanut Butter Chocolate: Add ½ cup peanut butter to the dough and use chocolate ice cream.
- Cookies and Cream: Stir in crushed Oreos and fill with cookies-and-cream ice cream.
- Funfetti: Swap chocolate chips for rainbow sprinkles and fill with birthday cake ice cream.
Required Equipment for Cookie Dough Ice Cream Sandwiches
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Baking sheet
- Parchment paper
- Ice cream scoop
- Plastic wrap
Storage Instructions for Cookie Dough Ice Cream Sandwiches
Wrap each sandwich tightly in plastic wrap or store in an airtight container. They’ll keep fresh in the freezer for up to 2 weeks. For best texture, let them sit at room temperature for 5-10 minutes before eating.
Pairings & Serving Recommendations for Cookie Dough Ice Cream Sandwiches
- Serve with a drizzle of warm chocolate or caramel sauce.
- Pair with a tall glass of cold milk or a fun iced coffee.
- Great with fresh berries or as a party treat alongside a dessert platter.
Pro Tips for Perfect Cookie Dough Ice Cream Sandwiches
- Use an ice cream scoop to easily portion out both dough and ice cream for uniform sandwiches.
- Chill the dough well so it's easy to handle and holds its shape.
- For ultra-clean edges, roll assembled sandwiches in mini chocolate chips or sprinkles—find more decorating ideas at Food Network.
FAQ About Cookie Dough Ice Cream Sandwiches
Can I make these gluten-free?
Yes! Simply substitute your favorite gluten-free flour blend for the all-purpose flour—just make sure it's heat-treated as well.
What if I don't have time to make cookie dough from scratch?
You can use store-bought edible cookie dough or even pre-made cookie dough sheets for a quick shortcut.
How long do Cookie Dough Ice Cream Sandwiches last in the freezer?
They'll stay fresh and delicious for up to 2 weeks if stored properly in an airtight container.
Prep time: 25 minutes | Total time: 1 hour 55 minutes (includes chilling and freezing)
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, heat-treated
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1.5 quarts vanilla ice cream, softened
Instructions
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1Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
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2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Mix in the milk and vanilla extract. Gradually add the heat-treated flour and salt, stirring until combined. Fold in the mini chocolate chips.
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4Divide the cookie dough in half. Press one half evenly into the bottom of the prepared pan. Freeze for 15 minutes.
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5Spread the softened vanilla ice cream evenly over the chilled cookie dough layer. Freeze for 30 minutes or until firm.
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6Press the remaining cookie dough over the ice cream layer. Freeze for at least 1 hour. Lift out, cut into sandwiches, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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