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 8x8 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 8x4" 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

*or 1:1 gluten-free flour, or almond flour. If using a 1:1 gf flour you will still need to heat-treat it, but almond flour does not need to be heat treated.

Nutrition