Ice cream sandwiches are a childhood treat that transcends into adulthood. With the right ingredients and tools it is much simpler than you may think to make this cookie dough ice cream sandwich recipe.
A homemade chocolate chip cookie dough is needed to start, along with your favorite vanilla ice cream. That along with the homemade cookie dough chunks bursting throughout this sweet and cold dessert, take this ice cream sandwich to the next level.
This cookie dough ice cream sandwich is simple yet does take some time and effort. It will definitely be worth it once you take a bite or share this homemade treat with your family, friends or kids. Let get right into it!
Equipment & Ingredients
To make this cookie dough ice cream sandwich recipe you will need these ingredients:
- Butter
- White Sugar
- Brown Sugar
- Salt
- Eggs
- Vanilla Extract
- All purpose flour
- Baking Soda
- Semi-sweet Mini Chocolate Chips
- Vanilla Ice Cream
As for the equipment, the list is much shorter! You will just need:
- Parchment Paper
- 9×11 Baking Sheet
- 9×11 Baking Dish
- 1 inch scooper
- 3 inch round cookie cutter
I love a frozen dessert that I can eat now and later. This cookie dough ice cream sandwich recipe allows you to save some of these for up to 2-3 weeks in the freezer. Package them in plastic wrap individually and you are good to go.
Let me know how these came out for you in the comments and share these ice cream sandwiches and or recipe with your family and friends! 🙂
Cookie Dough Ice Cream Sandwich
Course: DessertDifficulty: Medium6
servings25
minutes12
minutes2
hoursIngredients
- Cookie Dough
1 cup unsalted butter, browned and cooled to room temperature
3/4 cup white granulated sugar
1 1/2 cups brown sugar
2 teaspoons salt
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 cup semi-sweet mini chocolate chips
- Cookie Dough Ice Cream
1 quart vanilla ice cream, softened
1/2 cup cookie dough pieces from homemade cookie dough
Directions
- Remove the ice cream from the freezer to soften.
- In a saucepan, melt the unsalted butter until browned and nutty smelling. Once browned, remove from the heat and set aside until it has reached room temperature, becoming solid again.
- Once it is solid, add the butter to a large bowl along with the sugars and salt. Whisk until combined.
- Then add the eggs and extract, whisking again until smooth.
- Sift in the flour and baking soda. Folding together until just combined.
- Then add the mini chocolate chips and fold into the cookie dough.
- Set aside a portion of the cookie dough to add to the ice cream, then refrigerate the rest, covering in plastic wrap or tightly sealed container, for 30 minutes at least before baking.
- While the cookie dough chills, take the softened ice cream and place into a baking dish coated with parchment paper. Create a 1 ½ -2 inch thick layer of ice cream, evenly flattened out into this dish. Then, make small balls of dough from the cookie dough you set aside and spread throughout the ice cream. Mix and fold into the ice cream if needed to spread evenly.
- Place this in the freezer for 1 hour.
- Preheat the oven to 325 degrees Fahrenheit. Use a 1 inch cookie scoop to create balls of dough and place them on a baking sheet covered in parchment paper.
- Bake for 11 to 13 minutes or until the edges are golden brown.
- As soon as they come out of the oven, shape each cookie with the 3 inch cookie cutter, by placing around each warm cookie and sliding the cookie to take the shape of the cutter. This will create even cookies that fit the perfect size of the ice cream that will but cut out later.
- Let the cookies cool completely. Then remove the ice cream from the freezer and use the same cookie cutter to cut out circles of ice cream. Place two cookies around each cream layer.
- Repeat for all the ice cream and cookies, then place in the freezer for another 30 minutes before serving!
