Description
Delicious and indulgent Cookie Dough Ice Cream Sandwiches featuring soft, chewy homemade cookie dough layers filled with creamy ice cream. This no-bake dessert combines the best of both worlds—a rich cookie texture paired with smooth ice cream, perfect for a refreshing treat that you can make ahead and freeze.
Ingredients
Scale
Cookie Dough:
- 1/2 cup butter
- 1/2 packed cup light brown sugar
- 1/4 cup granulated sugar
- 3 Tbsp whole milk
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup mini chocolate chips
Ice Cream:
- 2 cups ice cream (softened)
Instructions
- Melt Butter and Mix Sugars: In a large saucepan, melt the butter over medium heat. Stir in the brown sugar and granulated sugar until the mixture is smooth and combined.
- Add Wet Ingredients and Flour: Remove the saucepan from heat. Stir in the whole milk, vanilla extract, and salt until well combined. Slowly fold in the all-purpose flour until the dough forms. Then, add the mini chocolate chips and mix evenly. Refrigerate the dough for 20 minutes to chill.
- Prepare the Cookie Dough Layers: Line an 8-inch square pan with parchment paper, allowing the ends of the paper to extend over the sides for easy removal. Press half of the chilled cookie dough evenly into the pan, smoothing the surface. Lift the parchment paper and cookie dough layer out carefully and set aside. Repeat the same process with the remaining dough, pressing it into the pan with a fresh sheet of parchment paper, but leave this layer inside the pan.
- Assemble the Ice Cream Sandwich: Spread the softened ice cream evenly over the cookie dough layer that remains in the pan. Place the reserved cookie dough layer on top of the ice cream and gently press down to secure the layers together. Cover the entire pan with foil or plastic wrap.
- Freeze and Serve: Freeze the assembled sandwich for 2 to 3 hours or until firm. Once set, remove from the freezer and cut into 12 bars. Keep the sandwiches stored in the freezer until ready to serve for a cool, satisfying dessert.
Notes
- Make sure the ice cream is softened to spread easily but not melted.
- Allow the cookie dough to properly chill to make shaping easier.
- Use parchment paper with overhanging edges for easy removal and layering.
- Customize with your favorite ice cream flavors or add nuts to the dough for extra texture.
- For best results, eat within one week of freezing for optimal texture and flavor.
