Cookie Dough Ice Cream Sandwiches
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!
Course: Dessert
Keyword: chocolate chip, chocolate chip cookies, cookie dough, cookie sandwiches, dessert, easy dessert, no bake
Servings: 24
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
For Assembling:
- 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.
To Assemble:
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.