Description
Indulge in the ultimate treat with The Ultimate Cookie Dough Ice Cream Sandwich, a no-bake dessert combining creamy vanilla ice cream sandwiched between layers of sweet, buttery cookie dough studded with chocolate chips. Perfect for summer or any time you crave a cool, delicious dessert that’s easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (heat-treated)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Ice Cream Layer
- 1 1/2 quarts vanilla ice cream (softened)
Optional Toppings
- 1/2 cup mini chocolate chips or sprinkles for edges
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy. Mix in the milk and vanilla extract until well combined.
- Add Dry Ingredients: Gradually stir in the heat-treated flour and salt until the dough is smooth and holds together.
- Incorporate Chocolate Chips: Fold in 1 cup of mini chocolate chips evenly throughout the dough.
- Form Bottom Layer: Divide the dough in half. Press one half evenly into the bottom of the prepared pan to create the bottom cookie dough layer. Freeze this layer for 15–20 minutes until firm.
- Add Ice Cream Layer: Spread the softened vanilla ice cream evenly over the chilled cookie dough layer, smoothing the surface with a spatula.
- Add Top Cookie Dough Layer: Gently place the remaining cookie dough on top of the ice cream layer, pressing it evenly to cover the ice cream completely.
- Freeze Sandwich: Freeze the entire assembled pan for at least 3 hours, or until firmly frozen through.
- Cut and Decorate: Once frozen, use the parchment overhang to lift out the ice cream sandwich block. Cut into 9 equal squares and roll the edges in mini chocolate chips or sprinkles, if desired.
- Serve or Store: Serve immediately for a soft-serve texture or store wrapped tightly in the freezer for later enjoyment.
Notes
- To heat-treat flour, microwave it in a bowl for 1 minute 15 seconds, stirring every 15 seconds, or bake at 350°F (175°C) for 5–7 minutes to eliminate bacteria.
- You can swap vanilla ice cream with chocolate chip, cookie dough, or any favorite flavor for variety.
- For firmer cookie dough, refrigerate it before pressing into the pan if your kitchen is warm.
- Use parchment paper with an overhang for easy removal of the ice cream sandwich block.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
