Cookie dough ice cream sandwiches with two layers of delicious chocolate chip cookie dough and a thick layer of vanilla bean ice cream.
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small batch cookie dough ice cream sandwiches
It’s hot outside which means it’s the perfect time for ice cream! This recipe is no-bake which means there’s no need to turn on your oven and make your house even hotter. It starts out with a super delicious edible brown sugar cookie dough that’s loaded with mini chocolate chips and comes together in one bowl. After a quick freeze, all there’s left to do is layer the cookie dough and ice cream in a loaf pan, let it set, and enjoy!
why you’ll love these cookie dough ice cream sandwiches:
- They contain a perfect amount of cookie dough. Cookie dough ice cream is notorious for never having enough cookie dough. Here we have cookie dough sandwiching vanilla ice cream, making for a delicious amount of cookie dough in every single bite.
- They’re super customizable. You can make these gluten-free and/or dairy-free so so easily. More notes on that later in this post!
- No oven is required. I said it before, but I think it’s a big enough plus to include again!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
heat treat the flour!
This step is *super super super* important. You might think that the only problem in standard cookie dough is eating raw eggs, but the truth is that the flour is just as dangerous to be eating raw! There are two ways that you can heat treat your flour to make it safe to eat.
In the microwave. This is the method I use in this recipe because it is fast and easy. Simply spread the flour out on a microwave-safe plate and microwave it in 30 second intervals until the flour reads 165°F / 74°C. This usually takes me about 2 minutes total.
In the oven. Preheat your oven to 350°F / 175°C. Spread the flour out over a clean baking tray and bake until the flour reaches a temperature of 165°F / 74°C. This should take 5-10 min.
Use room temperature ingredients:
Take out your butter about an hour before starting the recipe to allow it to come to room temperature. If your butter is too cold, you won’t be able to beat it properly.
the ice cream cake needs time to set
The bars will need to be set in the freezer for at least 4 hours but will be best if it’s made in the beginning of the day and served at night, or if it’s made at night then served the next day.
cookie dough ice cream sandwiches ingredients –
- All purpose flour: gives the cookie dough structure. We will heat-treat the flour so that it is safe to eat! I’ve also tested this with gluten-free flour and almond flour which work perfectly. You don’t need to heat-treat almond flour but you do need to heat-treat the 1:1 gluten free flour.
- Salt: for balancing and bringing out the sweetness of the cookie dough
- Unsalted butter: gives the cookie dough that classic butter-y flavor and helps it hold up at room temperature. If using salted butter, just omit the extra salt from the dough. You can also sub in dairy-free butter sticks!
- Light brown sugar: for sweetness and for more depth of flavor
- Milk: adds a bit of moisture to the dough. You can use any kind of milk or milk alternative for this.
- Vanilla: for flavor.
- Mini chocolate chips: we will use mini chocolate chips because these are small truffles and we don’t want any large chocolate chips sticking out!
- Vanilla ice cream: I used vanilla bean, but any vanilla – or really any flavor that goes with cookie dough will work here!
how to make cookie dough ice cream sandwiches
Here’s a few images on what the process of making these ice cream sandwiches looks like. You can find the full recipe at the end of this blog post!
- Beat together the cookie dough ingredients.
- Press the dough down into a square pan and freeze for 10 minutes.
- Cut the cookie dough in half and place it down into a loaf pan, then layer on the ice cream.
- Place the second cookie dough slab on top and freeze the sandwiches. Then slice, serve, and enjoy!
cookie dough ice cream sandwiches
recipe q&a
how to make gluten-free cookie dough ice cream sandwiches
Yes! I’ve tried them with 1:1 gluten free flour (king arthur’s) and almond flour and they work perfectly. Please be sure to still heat-treat the flour if you are using a 1:1 gluten-free flour. If you are using a nut flour, you do not need to heat-treat it.
how to make dairy-free cookie dough ice cream sandwiches
Yes! Just use your favorite non-dairy butter stick, non-dairy milk, dairy-free chocolate chips & non-dairy ice cream. These are truly super easy and super customizable!
what size loaf pan do I need?
You will need an 8×4″ loaf pan and an 8″ square pan. If you don’t have an 8″ square pan, you will just have to pat the cookie dough into an 8″ square, freeze, and then cut. If you only have a 9×5″ loaf, you will want to pat the dough into a 9″ square, then freeze and cut.
can I double this recipe?
Of course! You can double the ingredients and make two 8″ squares to layer on top of each other to make 9-16 squares of cookie dough ice cream, or you can double the ingredients and make them in two different loaf pans.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Cookie Dough Ice Cream Sandwiches
Ingredients
Cookie Dough Ice Cream Sandwiches
- 150 g all purpose flour* (1 ¼ c.)
- ½ tsp. salt
- 113 g unsalted butter (8 tbsp.) room temperature
- 140 g light brown sugar (⅔ c.)
- 1 tbsp. milk
- ½ tsp. vanilla
- 90 g mini chocolate chips (½ c.)
- 1 pint vanilla ice cream (2 c.)
Chocolate Drizzle (Optional)
- 85 g semi sweet chocolate chips (½ c.)
Instructions
Cookie Dough Ice Cream Sandwiches
- HEAT TREAT THE FLOUR. Place the flour in a microwave safe bowl and heat in 30 second intervals until it reaches an internal temperature of at least 165°F / 74°C.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and sugar until light and fluffy (~3 min.)
- Add in the milk and vanilla and beat until combined.
- Add in the flour and salt. Beat until almost all the flour is incorporated, then beat in the chocolate chips.
- Line an 8×8 pan with plastic wrap. Pat the cookie dough down into the pan, then set it in the freezer for 10 minutes to harden a little. Pull out the ice cream while you're waiting.
- After 10 minutes, lift the cookie dough out of the pan and cut it in half.
- Line a 8×4" loaf pan with plastic wrap. Place one half of the cookie dough down into the pan (you may have to press it in a little.)
- Top the cookie dough with the ice cream, and smooth it into an even layer. Top the ice cream with the other half of the cookie dough.
- Cover the loaf pan with plastic wrap and leave it in the freezer to set for at least 4 hours.
Chocolate Drizzle
- Add the chocolate to a microwave save bowl. Microwave in 30 second intervals, stirring after each, until the mixture is smooth.
- Slice the cookie dough loaf into 8 slices. Drizzle chocolate over half of each bar, then serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
These are super delicious and are sooooo easy to make! I’ve been making them on repeat- I usually slice each rectangle in half so I end up with 12 squares or so, and then they’re a nice little indulgence at the end of a long hot day. Also, I’ve skipped the additional chocolate the last few times now and don’t really miss it- it’s great if you have the time and patience, but if not, know that they are still slam dunk and totally delicious!
Thank you so much, I’m so happy you like them! 🙂
These look SO GOOD! I am obsessed with cookie dough anything and this is just wow! Can’t wait to try it. thanks so much!
Thank you so much Veronica, I hope you enjoy them!