Cookie dough ice cream sandwiches are the best no bake summer dessert! Edible cookie dough layered with vanilla ice cream, I mean it’s dreamy. I made an eggless cookie dough and put it in ice cream sandwich form. Who doesn’t love cookie dough? This is honestly really simple to make. The hardest part is having to freeze them and wait. It’s sure to be a winner and makes a ton at a time! Just split the recipe in half if you want less, but they also stayed good stored in your freezer for months! I made them festive for 4th of July, but you could do without sprinkles or use any colored sprinkle. You must try these!
What you need to make cookie dough ice cream sandwiches + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar for these cookie dough ice cream sandwiches.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving the cookies that deep rich brown color.
- Whole milk- The milk is what you’ll substitute for the eggs since you won’t use any in this one! It helps soften the dough and make it easy to press onto the sheet pan.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. If you’re worried about eating raw flour, which is actually part of what people worry about with raw cookie dough, then you can bake your flour first! Here’s a blog post on how to heat treat raw flour.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor in these cookie dough ice cream sandwiches.
- Chocolate chips- I used semi-sweet chocolate chips, but feel free to use whatever you like! You could use milk chocolate or even dairy-free chocolate chips!
- Ice cream- I used vanilla ice cream for this one, but you could use any flavor you’d like that would pair well with cookie dough! Flavors like chocolate, cookie dough, cookies and cream, whatever you want! I used TIllamook, but use whatever ice cream brand is your go-to!
- Sheet pan– These are my favorite sheet pans! I use this brand for all my baking needs and they’re my favorite!
- Ice cream scoop– I’m obsessed with this scoop and I’m always asked for the link every time I show it! I used it to scoop the ice cream on the cookie dough. It’s the best for scooping ice cream, cookie dough, and I even use the small one for making energy balls.
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Cookie Dough Ice Cream Sandwiches
For the Cookie Dough:
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar light or dark
- 1 tsp vanilla extract
- ¼ cup milk I used whole
- 2½ cup all-purpose flour spoon & leveled
- 1 tsp sea salt
- 2 cups chocolate chips
- 1.5 qt vanilla ice cream I used Tillamook
For the Cookie Dough:
- In a small pot or microwave, melt the butter and let it cool.
- Pour the butter into a medium/ large mixing bowl. Add in the granulated sugar and brown sugar. Mix together.
- Next, add in the vanilla extract and milk and mix.
- Lastly, add in the flour and sea salt and mix well until everything is combined.
- Pour in the chocolate chips. Using a rubber spatula, mix until incorporated into the dough well.
- Line a sheet pan with parchment paper. Press the cookie dough into the parchment and over the whole pan. If you want your bars thicker, press the dough about ⅔ of the way on the pan. If you want them a little thinner, press throughout the whole sheet pan.
- Freeze the cookie dough for about 1-2 hours until hardened. Then cut it in half to make two layers.
- Thaw your ice cream a little before working with it. Top one layer on the cookie dough with scoops of ice cream. Press them into the dough and cover the entire layer. Top with the other half of the cookie dough.
- Refreeze for 1-2 hours again until the ice cream hardens back up. Then cut into squares! You'll need a sharp knife!
- Dip each square into sprinkles if you want or keep them as is! Makes about 20-28 bars depending on your desired size! Enjoy!
- *Note- If you're worried about consuming raw flour, which is part of the caution of eating raw cookie dough, you can heat treat your flour. Preheat oven to 350F degrees and spread more flour than the recipe calls for on a parchment lined sheet pan. Bake for about 5 minutes and test the temperature. You want it to read 160F degrees. Cool completely before using.