Cookie Dough Ice Cream Sandwich Recipe
Soft, edible cookie dough layered with creamy vanilla ice cream for the ultimate no-bake frozen treat.
Servings 6 sandwiches
Calories 700kcal
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 9x9-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
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe 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
Calories: 700kcal