Cookie Dough Ice Cream Sandwiches
Cookie dough ice cream sandwiches are made with layers cookie dough with a layer of ice cream in the middle. No baking required for this easy summer dessert!
Servings: 9 servings
Calories: 509kcal
Ingredients
- 1¼ cup all purpose flour heat treated (directions below)
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2½ tablespoons milk or heavy cream
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- 1 quart vanilla ice cream 1 quart equals 4 cups. You can use a little more or less than this if you prefer.
Instructions
- Heat treat the flour. Microwave the flour in a microwave safe bowl for about three to four 30-second intervals stirring in between intervals or until flour reaches 165°F on an instant read kitchen thermometer. Alternatively, spread flour on a baking sheet and bake at 350°F for 6 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
- In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium until creamy and combined, about two minutes. Add the vanilla followed by the milk or heavy cream.
- Turn the mixer on low and add the flour and salt until combined and only a few streaks of flour remain. Stir in the mini chocolate chips.
- Line an 8 inch square pan with plastic wrap (or parchment or wax paper). Whatever you use, try to fit it nicely in the pan and make sure it covers the bottom and sides completely.
- Scatter half the dough in the pan. Press it with your hands to make an even layer. Lay one strip of parchment paper over the cookie dough. Next, line the pan with another plastic wrap (or parchment or wax paper). Spread the rest of the dough in an even layer.
- Fold the edges of plastic wrap to cover the dough. Freeze til solid, for about 1 hour.
- Take the ice cream out for a few minutes. This gives it a little time to soften and become easier to spread.
- Lift the layers of cookie dough out of the pan. Unwrap them and carefully peel the plastic wrap or parchment paper off each layer.
- Line the pan with a new layer of plastic wrap. Place one of the cookie dough layers smooth side down. Top with ice cream. Spread the ice cream into a smooth layer preferably using an offset spatula. Carefully place the other layer of cookie dough on top smooth side up. Press down lightly.
- Wrap pan tightly with plastic wrap. Freeze for at least 4 hours or overnight.
- Set the bars on a cutting board. Slice with a long, sharp knife. For best results, place the sliced bars back in the freezer for a few minutes after slicing then serve right away or freeze til ready to serve.
- Enjoy immediately!
Notes
Chocolate: Mini chocolate chips work best since they're smaller. They make it easier to slice into. If you want to use chopped chocolate, make sure to slice it finely.
Ice Cream: Use any flavor of homemade or store bought ice cream.
Add ins: Mix in some sprinkles or finely chopped nuts to the cookie dough. If you add anything, reduce the amount of chocolate chips to 3/4 cup and add 1/4 cup of either sprinkles or chopped nuts.
Slicing: Use a long, sharp knife to cut these. For cleanest slices, run the knife under hot water and wipe the knife clean after each cut.
Refreeze: Place the bars back in the freezer for a few minutes after slicing them. This gives the ice cream time to freeze up again before eating.
Serving: Eat them by hand (a little messy but fun!) or on a plate.
Storage: Wrap each sandwich tightly in plastic wrap then place them in a freezer safe bag or container. Freeze for up to 1 month.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 229mg | Potassium: 247mg | Fiber: 2g | Sugar: 47g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg
