Cookie Dough Ice Cream Sandwiches
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These cookie dough ice cream sandwiches are thick, soft, creamy, and honestly a little over-the-top in the best possible way. No baking. No complicated steps. Just two layers of edible cookie dough hugging a generous slab of vanilla ice cream.
Cookie Dough Ice Cream Sandwich Recipe
This is the kind of dessert that disappears quietly at first… and then suddenly someone’s asking, “Wait, are there more?”
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And the answer better be yes.
Why You’ll Love These
This is one of those recipes that feels impressive but is secretly ridiculously simple.
- No baking required
- Safe-to-eat cookie dough (because we heat treat the flour)
- Totally customizable
- Make-ahead friendly
- Perfect for summer parties, sleepovers, or “I just need dessert tonight” moments
The texture is what makes them magic. The cookie dough stays soft and chewy straight from the freezer, and the ice cream layer is thick enough to feel indulgent but not impossible to bite into.
Basically? They taste like childhood, but upgraded.
Ingredients You’ll Need
The ingredient list is simple and pantry-friendly:
- Heat-treated flour
- Melted butter
- Brown sugar
- White sugar
- Milk
- Mini chocolate chips
- Vanilla ice cream
That’s it. Nothing fancy. Just the building blocks of a dessert that feels like it took way more effort than it did.
Step By Step Directions
- Start by mixing together the melted butter, brown sugar, white sugar, and milk until smooth and combined. The mixture will look glossy and smell amazing.
- Stir in your heat-treated flour until a soft dough forms, then fold in the mini chocolate chips.
- Line a 9×9 baking dish with parchment paper and press half the dough evenly into the bottom. Carefully lift it out using the parchment and set aside — this will be your top layer later.
- Line the dish again and press the remaining dough into the pan. Spread softened vanilla ice cream evenly over the dough layer. Don’t rush this part — smooth it out nicely so every slice has that perfect ice cream center.
- Now comes the fun part. Gently flip the reserved cookie dough layer over the ice cream and press lightly.
- Freeze for at least 8 hours or overnight, then slice, serve, and prepare for people to lose their minds a little.
Let’s Talk About Heat-Treating Flour
Since this is edible cookie dough, we’re skipping eggs, but we are heat-treating the flour.
All you have to do is microwave it in 15-second increments, stirring between each round, until the center reaches 160°F. It’s quick and easy and gives you safe-to-eat cookie dough without any worries.
Totally worth the extra two minutes.
Tips & Tricks
Store leftovers in an airtight container in the freezer for up to 30 days.
Swap the vanilla ice cream for chocolate, cookies & cream, mint chip… whatever makes you happy.
Add a splash of vanilla or almond extract to the dough for extra flavor.
Stir in sprinkles for a birthday cake vibe.
Let the pan sit at room temperature for 5 minutes before slicing for cleaner cuts.
Make It Your Own
These are basically a blank canvas.
Crushed Oreos in the dough? Yes.
Peanut butter chips instead of chocolate chips? Absolutely.
Salted caramel ice cream? Don’t mind if I do.
Once you make these once, you’ll start dreaming up new versions.
Storage
Keep them tightly wrapped or in an airtight container in the freezer. They hold up beautifully for weeks — though in my experience, they rarely last more than a couple of days.
More Delicious Ice Cream Recipes
- Cookies and Cream Ice Cream Cake Recipe
- Pineapple Ice Cream
- No Churn Strawberry Ice Cream
- Strawberry Shortcake Ice Cream Cake
- See all our easy ice cream recipes!
How to Make Cookie Dough Ice Cream Sandwiches
Cookie Dough Ice Cream Sandwich Recipe
Ingredients
- 2 ½ cups all-purpose flour heat treated (see notes)
- 1 cup butter melted
- 1 cup brown sugar
- ¾ cup granulated sugar
- ¼ cup milk
- 1 ½ cups mini chocolate chips
- 3 cups vanilla ice cream softened
Instructions
- Heat treat the flour by microwaving it in 15-second increments, stirring between each, until the center registers 160°F. Allow to cool slightly.
- In a large bowl using an electric mixer, combine the melted butter, brown sugar, granulated sugar, and milk until smooth and fully combined.
- Stir in the heat-treated flour until a soft dough forms. Fold in the mini chocolate chips.
- Line a 9×9-inch baking dish with parchment paper. Press half of the cookie dough evenly into the bottom of the pan.
- Carefully lift the parchment paper with the dough out of the pan and set aside.
- Line the pan again with parchment paper and press the remaining cookie dough evenly into the bottom.
- Spread the softened ice cream evenly over the cookie dough layer in the pan.
- Carefully invert the reserved cookie dough layer on top of the ice cream and gently press into place.
- Freeze for at least 8 hours or overnight then slice and serve.
Notes
- Store leftovers in an airtight container in the freezer for up to 30 days.
- Any flavor of ice cream can be substituted.
- Add ½ teaspoon vanilla or almond extract to the dough for extra flavor.
- Sprinkles make a fun birthday version.
- Let sit at room temperature for 5 minutes before slicing for cleaner cuts.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
Other Awesome Cookie Dough Recipes
Final Thoughts
There’s something nostalgic about cookie dough and ice cream together. It feels simple. Fun. A little messy. A lot delicious.
These cookie dough ice cream sandwiches are the kind of treat that turns an ordinary Tuesday into something worth celebrating.
And honestly? They’re almost too easy.
Almost. 😉
Frequently asked questions
Yes. Since the cookie dough isn’t baked, heat treating the flour makes it safe to eat. It only takes a couple minutes and is absolutely worth it.
Definitely. Chocolate, cookies & cream, mint chip, strawberry — anything you love will work beautifully.
Yes! They actually need to freeze for at least 8 hours, so they’re perfect for making the day before a party or gathering.
Let the pan sit at room temperature for about 5 minutes before cutting, and use a sharp knife wiped clean between slices.
Stored in an airtight container, they’ll keep for up to 30 days — if they last that long.
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