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- Cookie Dough Ice Cream Sandwiches
Cookie Dough Ice Cream Sandwiches
If you’re the person who digs through your pint of cookie dough ice cream to find cookie dough chunks first (no shame, I do it too), you’re going to lose your mind over these cookie dough ice cream sandwiches.
The Ultimate Ice Cream Sandwich for Cookie Dough Lovers
Am I the only one who turns into a professional excavator when eating cookie dough ice cream? I’m digging around like it’s my job, carefully unearthing those little pockets of gold (cookie dough, duh). My spoon? You mean my pickaxe. My pint? My dig site?
But with these cookie dough ice cream sandwiches, there’s no need to mine for the good stuff. Each sandwich is made with two layers of soft, safe-to-eat chocolate chip cookie dough and a thick slab of creamy vanilla ice cream in between. Every bite hits that perfect cookie dough-to-ice cream ratio. They’re the ultimate frozen treat, perfect for summer, or anytime those cookie dough cravings strike.
Why You’ll Love These Cookie Dough Ice Cream Sandwiches
These sandwiches are the ultimate frozen dessert mash-up. They’re nostalgic, rich, and way better than store-bought ice cream cookie sandwiches because they actually taste like real cookie dough.
Here’s why this recipe will be on repeat in your freezer:
- No stomach ache cookie dough: This cookie dough is made with heat treated flour and no eggs so you don’t have to worry about a stomach ache.
- The proper cookie dough to ice cream ratio: You’ll get cookie dough and ice cream in every single bite.
- Make-ahead friendly: These are perfect to have on hand for dessert emergencies.
Ingredients You’ll Need
These ice cream sandwiches come together in a pinch with pantry staples! Here’s your shopping list!
- Unsalted butter – room temperature for easy mixing
- Brown sugar – for that classic cookie dough flavor
- Granulated sugar – to balance the brown sugar richness
- Vanilla extract – always
- All-purpose flour – heat-treated for safety (more on that below)
- Salt – to enhance flavor
- Chocolate chips – mini chips work best for sandwiching
- Milk – just a splash to bring the dough together
- For the filling:
- Vanilla ice cream – slightly softened for easy spreading
How to heat treat flour
The first thing you’ll need to do is heat treat your flour Raw flour can sometimes carry bacteria, so it’s important to heat treat it before making edible cookie dough. (Don’t worry—it’s super easy and only takes 5 minutes!
Oven Method:
- Preheat the oven to 350°F.
- Spread the flour evenly on a clean baking sheet.
- Bake for 5–7 minutes, or until the flour reaches 165°F internally (use an instant-read thermometer for accuracy).
- Let it cool completely before using.
Microwave Method:
- Place flour in a microwave-safe bowl.
- Heat in 30-second intervals, stirring in between, until the flour reaches 165°F.
- Spread on a plate to cool before adding to your dough.
- Pro Tip: Sometimes the flour can get a clumpy. If you feel like yours is especially chunky you can sift the flour after heat-treating to remove any clumps for the smoothest cookie dough texture.
Tips for Perfect Homemade Ice Cream Sandwiches
These ice cream sandwiches are pretty easy to throw together, but follow these few tips to make sure it all comes together smoothly.
- Soften the ice cream slightly: If the ice cream is too cold it’s hard to spread into an even layer and if it’s too soft and it’ll squish out. Leave it on the counter for 10-ish minutes (depending on how warm your house is you made a little more or less!) and aim for a scoopable consistency.
- Chill between layers: Freezing the cookie dough layers before adding the ice cream into the mix helps to keep everything neat.
- Cut with a hot knife: Run your knife under hot water, wipe dry, then slice for clean edges.
- Store properly: Wrap sandwiches individually in parchment or plastic wrap for grab-and-go desserts.
These no bake cookie dough ice cream sandwiches are a dream come true for cookie dough lovers. They’re chewy, creamy, rich, and ridiculously easy to make at home.
Make them once, and I guarantee your freezer will never be without a batch again.
Happy baking!
XXX
PrintCookie Dough Ice Cream Sandwiches
- Prep Time 45 minutes
- Chill Time 3 hours
- Cook Time 7 minutes
- Total Time 4 hours
- Yield 12 servings
- Category dessert
- Method no bake
- Cuisine american
Cookie Dough Ice Cream Sandwiches
If you’re the person who digs through your pint of cookie dough ice cream to find cookie dough chunks first (no shame, I do it too), you’re going to love these cookie dough ice cream sandwiches.
- Prep Time 45 minutes
- Chill Time 3 hours
- Cook Time 7 minutes
- Total Time 4 hours
- Yield 12 servings
- Category dessert
- Method no bake
- Cuisine american
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1 quart vanilla ice cream, slightly softened
Instructions
- First, heat treat the flour. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the flour out into an even layer on the baking sheet and bake for 7 to 8 minutes, stirring the four with a rubber spatula halfway through, until the flour reaches an internal temperature of 165°F. Set aside to cool completely before using.
- Once the flour has cooled, make the cookie dough. Line two 8 x 8-inch square pans with parchment paper on all sides. Set aside.
- In a large bowl combine the melted butter, brown sugar, granulated sugar, milk and vanilla extract. Use a rubber spatula to stir to combine.
- Add the cooled flour and salt and fold together until no streaks of flour remain. Add the chocolate chips and fold to combine. The dough will feel a little wet, but it will firm up in the freezer!
- Divide the dough in half, spreading each half into a flat, even layer in the prepared baking pans. Place in the freezer to chill for 30 minutes.
- After 30 minutes, take out one of the pans and spread the softened ice cream over the cookie dough, packing it down into an even layer. Remove the second pan of cookie dough from the freezer and invert the pan to release the cookie dough slab. Place it on top of the ice cream, gently pressing it into the ice cream all around to seal together. Cover the pan with plastic wrap and place in the freezer to chill for at least 3 hours.
- When ready to eat, remove the pan from the freezer and slice into your desired size ice cream sandwiches. Enjoy!
- Prep Time 45 minutes
- Chill Time 3 hours
- Cook Time 7 minutes
- Total Time 4 hours
- Yield 12 servings
- Category dessert
- Method no bake
- Cuisine american
Helpful Review
“ABSOLUTE FAVORITE. This is always a hit and my husband cannot get enough of it (he even drinks the juice). The flavors complement so many dishes as well, over baked or grilled chicken, on toast, crackers, mixed in with a salad. Thank you for sharing this”
Sheena
Helpful Review
“ABSOLUTE FAVORITE. This is always a hit and my husband cannot get enough of it (he even drinks the juice). The flavors complement so many dishes as well, over baked or grilled chicken, on toast, crackers, mixed in with a salad. Thank you for sharing this”
Sheena
Hi Kirsten! Oh no–the cookie dough should be soft so when you bite into it’s not hard! Was your dough dry? Hoping we can troubleshoot for you!
I made these and was very disappointed by the final product. The cookie dough cracked while being cut. I have pictures but there is no way I could have cleanly cut this to look like yours in the picture.
Any thoughts?