Cookie Dough Ice Cream Sandwiches are a nostalgic treat that brings back memories of childhood summers and ice cream trucks. But what if you could elevate this classic dessert, making it even more decadent and satisfying right in your own kitchen? That’s exactly what these homemade Cookie Dough Ice Cream Sandwiches deliver. My family absolutely devoured these. From the moment the buttery, brown sugar-infused cookie dough met the creamy vanilla ice cream, it was love at first bite. The kids especially couldn’t get enough, and honestly, neither could I! They are surprisingly easy to make, requiring minimal fuss and delivering maximum flavor. Forget store-bought ice cream sandwiches; these are in a league of their own. The soft, chewy cookie dough, studded with mini chocolate chips, provides the perfect contrast to the cold, smooth ice cream. If you’re looking for a dessert that’s guaranteed to impress and bring smiles to everyone’s faces, look no further. These Cookie Dough Ice Cream Sandwiches are your answer.

Ingredients

Here’s everything you’ll need to create these irresistible Cookie Dough Ice Cream Sandwiches. We’ve broken down each ingredient to highlight its role in making this recipe a success.

1/2 cup butter: Butter is the foundation of our cookie dough, providing richness, flavor, and that essential melt-in-your-mouth texture. Using unsalted butter allows you to control the saltiness of the dough. Melting the butter first gives the cookie dough a slightly chewy and fudgy texture, which is perfect for ice cream sandwiches.
1/2 packed cup light brown sugar: Brown sugar is key for that classic cookie dough flavor. The molasses in brown sugar contributes to a moist and chewy texture and adds depth of flavor that white sugar alone can’t achieve. Packing the brown sugar ensures you get the right amount, as it tends to clump together.
1/4 cup granulated sugar: Granulated sugar adds sweetness and helps to create a slightly crisp edge to the cookie dough, balancing the chewiness from the brown sugar. It also helps with browning and overall structure.
3 Tbsp whole milk: Milk adds moisture to the cookie dough, helping to bring the ingredients together and create a smooth, cohesive dough. Whole milk is recommended for its richness, but you can use 2% milk if preferred. The milk also contributes to the soft texture of the cookie dough, preventing it from becoming too dry.
2 tsp Vanilla Extract: Vanilla extract is a flavor enhancer that elevates the entire recipe. It complements both the cookie dough and the ice cream, adding warmth and complexity. Use pure vanilla extract for the best flavor; avoid imitation vanilla if possible.
1/4 tsp salt: Salt is a crucial ingredient in baking. It doesn’t just make things salty; it actually enhances the sweetness and balances the flavors in the cookie dough. It also controls the gluten development in the flour, contributing to the desired texture.
1 1/2 cups all-purpose flour: All-purpose flour provides the structure for the cookie dough. It binds the wet ingredients together and creates the base for our cookie layers. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can lead to using too much flour and a drier dough.
1 cup mini chocolate chips: Mini chocolate chips are perfect for cookie dough ice cream sandwiches because they distribute evenly throughout the dough and provide that classic chocolate chip cookie flavor in every bite. Mini chips are also less likely to make the cookie dough layers too thick or bulky, ensuring smooth sandwich assembly. You can use semi-sweet, milk chocolate, or even dark chocolate mini chips depending on your preference.
2 cups ice cream softened: Vanilla ice cream is the classic choice for cookie dough ice cream sandwiches, but you can absolutely experiment with other flavors! The key is to soften the ice cream just enough so it’s spreadable, but not completely melted. This ensures a smooth layer of ice cream between the cookie dough layers and prevents it from becoming icy when refrozen. Let your ice cream sit at room temperature for about 10-15 minutes, or until it’s easily scoopable and spreadable.

Instructions

Follow these step-by-step instructions to create your own batch of delightful Cookie Dough Ice Cream Sandwiches. We’ve broken down each step to ensure clarity and success, even for beginner bakers!

Melt Butter and Combine Sugars: Begin by placing a large saucepan over medium heat. Add the ½ cup of butter to the pan and let it melt completely. Melting the butter in a saucepan directly on the stovetop allows for easy incorporation of the sugars and helps to create a slightly chewy texture in the cookie dough. Once the butter is melted, add the ½ packed cup of light brown sugar and the ¼ cup of granulated sugar to the pan. Stir continuously with a whisk or spatula until both sugars are fully incorporated into the melted butter and the mixture becomes smooth. This step is crucial for dissolving the sugars properly and creating a uniform base for the cookie dough.
Remove from Heat and Add Wet Ingredients: Once the sugar and butter mixture is smooth, immediately remove the saucepan from the heat. It’s important to take it off the heat at this point to prevent the sugars from caramelizing or burning. Stir in the 3 tablespoons of whole milk, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt. Mix these wet ingredients into the warm sugar and butter mixture until everything is well combined. The mixture will become slightly cooler and more liquid as you add the milk and vanilla. Make sure to scrape the bottom and sides of the pan to ensure all ingredients are evenly incorporated.
Incorporate Flour Gradually: Now it’s time to add the dry ingredient – the 1 ½ cups of all-purpose flour. It’s important to add the flour gradually to prevent lumps and ensure it’s properly incorporated into the wet ingredients. Slowly add the flour to the saucepan, mixing it in a little at a time. Stir with a spatula or wooden spoon until the flour is just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tougher cookie dough. Mix until the flour disappears into the wet ingredients and a dough starts to form.
Stir in Chocolate Chips: Once the flour is incorporated and a dough has formed, add the 1 cup of mini chocolate chips. Stir them into the cookie dough until they are evenly distributed throughout. The warm dough will slightly melt the chocolate chips, creating delicious pockets of melted chocolate in your cookie dough. Make sure to fold them in gently to avoid overmixing the dough at this stage.
Refrigerate Dough: Cover the saucepan with plastic wrap, pressing it directly onto the surface of the cookie dough to prevent a skin from forming. Refrigerate the dough for 20 minutes. Chilling the dough is essential for several reasons. It firms up the butter, making the dough easier to handle and press into the pan. It also allows the flavors to meld together and prevents the cookie dough layers from spreading too much during assembly. Don’t skip this chilling step!
Prepare Pan and First Cookie Dough Layer: While the dough is chilling, prepare an 8-inch square pan. Line the pan with parchment paper, leaving an overhang on two opposite sides. This parchment paper sling will make it easy to lift the cookie dough layers out of the pan later. Once the dough has chilled for 20 minutes, take half of the dough (approximately half by eye) and press it evenly into the prepared pan. Use your fingers or the back of a spoon to create a smooth and even layer of cookie dough. Ensure the layer is consistent in thickness across the pan.
Remove and Set Aside First Layer: Using the parchment paper overhang, carefully lift the first cookie dough layer out of the pan. Set it aside on a plate or cutting board. It’s important to remove it from the pan at this point so you can prepare the second layer in the same pan.
Prepare Second Cookie Dough Layer: Line the 8-inch square pan with a fresh sheet of parchment paper, again with an overhang on two sides. This is important to prevent the second layer from sticking to the pan and to allow for easy removal later. Take the remaining half of the cookie dough and press it evenly into the prepared pan, just as you did for the first layer. Make sure this layer is also smooth and even. Leave this second layer in the pan.
Spread Softened Ice Cream: Take the 2 cups of softened ice cream and spread it evenly over the second cookie dough layer that is still in the pan. Use an offset spatula or the back of a spoon to create a smooth, even layer of ice cream. Work quickly so the ice cream doesn’t melt too much. Ensure the ice cream layer covers the entire surface of the cookie dough, right to the edges of the pan.
Top with First Cookie Dough Layer: Carefully place the first cookie dough layer (the one you set aside earlier) on top of the ice cream layer. Gently press down on the top cookie dough layer to ensure it adheres to the ice cream and creates a sandwich. Don’t press too hard, just enough to make sure the layers are in contact.
Freeze to Firm: Cover the pan tightly with foil or plastic wrap. Make sure the pan is well sealed to prevent freezer burn and maintain the quality of the ice cream sandwiches. Freeze for at least 2-3 hours, or until the ice cream is firm. Freezing for a longer period, such as overnight, is perfectly fine. The longer freezing time will make the sandwiches easier to cut.
Cut and Serve: Once the ice cream sandwiches are firm, remove the pan from the freezer. Using the parchment paper overhang, lift the entire block of ice cream sandwiches out of the pan and onto a cutting board. Use a sharp knife to cut the block into 12 cookie sandwich bars. For clean cuts, you can run the knife under hot water and wipe it dry between each cut. Cut into even squares or rectangles, depending on your preference. Store the cut cookie dough ice cream sandwiches in the freezer in an airtight container until ready to serve.

Nutrition Facts

These nutrition facts are estimates and may vary based on specific ingredients and serving sizes. This is calculated based on 12 servings per recipe.

Servings: 12
Calories per serving: Approximately 300-350 calories (estimated)

Please note: These values are approximate and are intended as a general guideline. Actual nutritional content may vary. Factors such as specific brands of ingredients, variations in portion sizes, and individual preparation methods can affect the final nutritional values. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients used.

Preparation Time

Here’s a quick overview of the time commitment for making these delicious Cookie Dough Ice Cream Sandwiches:

Prep Time: 20 minutes
Cook Time: 3 hours (freezing time)

While the active preparation time is only 20 minutes, the recipe requires 3 hours of freezing time to allow the ice cream sandwiches to firm up properly. It’s best to plan ahead and make these in advance so they are perfectly frozen and ready to enjoy when you crave a cool treat.

How to Serve

Cookie Dough Ice Cream Sandwiches are perfect on their own, but here are some delightful ways to serve them and elevate your dessert experience:

Classic and Simple:
- Serve them straight from the freezer for a refreshing and satisfying treat.
- Enjoy them as a perfect ending to a summer barbecue or picnic.
- They are ideal for a casual get-together or a fun family dessert night.
Elevated Garnishes:
- Chocolate Drizzle: Drizzle melted chocolate (dark, milk, or white) over the ice cream sandwiches just before serving.
- Sprinkles: Roll the edges of the ice cream sandwiches in colorful sprinkles for a festive touch, especially fun for kids’ parties.
- Chopped Nuts: Sprinkle chopped nuts like pecans, walnuts, or peanuts over the top for added texture and flavor.
- Caramel Sauce: Drizzle warm caramel sauce over the sandwiches for an extra layer of sweetness and indulgence.
- Whipped Cream: Add a dollop of whipped cream on top for a classic sundae-inspired presentation.
Pairing Suggestions:
- Fresh Fruit: Serve alongside a bowl of fresh berries like strawberries, raspberries, or blueberries to balance the richness of the ice cream sandwiches.
- Coffee or Tea: Pair with a cup of hot coffee or iced tea for a delightful afternoon treat.
- Milkshake: For an extra indulgent experience, serve with a mini milkshake or a glass of cold milk.
Dessert Board:
- Create a dessert board featuring these ice cream sandwiches along with other treats like fresh fruit, cookies, brownies, and dipping sauces for a fun and interactive dessert experience.
Party Perfect:
- These are fantastic for parties! Make them ahead of time and store them in the freezer.
- Set up a “decorate your own ice cream sandwich” station with sprinkles, sauces, and toppings for a fun activity.
- Individually wrap them in parchment paper or plastic wrap for easy serving at parties or picnics.

Additional Tips for Perfect Cookie Dough Ice Cream Sandwiches

Here are five essential tips to ensure your Cookie Dough Ice Cream Sandwiches turn out perfectly every time:

Don’t Overmix the Dough: When you add the flour to the wet ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can result in tough cookie dough layers. Mix gently until the flour disappears and a dough forms. A slightly tender dough will yield softer ice cream sandwiches.
Chill the Dough Properly: The 20-minute chilling time for the dough is crucial. Chilling firms up the butter, making the dough easier to handle and press into the pan. It also prevents the cookie dough layers from spreading too thin during assembly and baking (even though we aren’t baking in this recipe, chilling still impacts texture and handling). If you are in a warm kitchen, you might even need to chill it for a bit longer.
Soften Ice Cream Just Right: Softened ice cream is key for easy spreading. However, be careful not to let it melt too much. The ideal consistency is easily spreadable but still cold and firm. If the ice cream is too melted, it will become icy when refrozen, affecting the texture of your ice cream sandwiches. Take the ice cream out of the freezer about 10-15 minutes before you plan to spread it.
Use Parchment Paper Sling: Lining the pan with parchment paper, with an overhang on the sides, is essential for easy removal of the cookie dough layers and the finished ice cream sandwiches. This parchment paper sling prevents sticking and allows you to lift the entire block out of the pan cleanly for cutting. Don’t skip this step!
Cut with a Hot Knife: For clean, professional-looking cuts, use a hot knife. Run a sharp knife under hot water, wipe it dry, and then cut through the frozen ice cream sandwiches. Repeat this process between each cut. The hot knife will glide through the frozen dessert more easily, giving you neat and even slices. This technique is particularly helpful when cutting through the frozen cookie dough and ice cream layers.

Frequently Asked Questions (FAQ)

Here are some common questions you might have when making Cookie Dough Ice Cream Sandwiches:

Q1: Can I use different flavors of ice cream?

A: Absolutely! While vanilla ice cream is classic, feel free to experiment with other flavors. Chocolate, cookies and cream, mint chocolate chip, or even strawberry ice cream would all be delicious. Consider flavors that complement chocolate chip cookie dough. For a more adventurous twist, try using coffee ice cream or salted caramel ice cream. The possibilities are endless – choose your favorite!

Q2: Can I make the cookie dough ahead of time?

A: Yes, you can definitely make the cookie dough ahead of time. In fact, this is a great way to break up the preparation process. The cookie dough can be stored in the refrigerator for up to 2-3 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you are ready to assemble the ice cream sandwiches, let the dough soften slightly at room temperature for a few minutes if it has become too firm to press.

Q3: Can I use regular-sized chocolate chips instead of mini chocolate chips?

A: While mini chocolate chips are recommended for even distribution and a smoother cookie dough layer, you can use regular-sized chocolate chips if that’s what you have on hand. However, keep in mind that regular-sized chocolate chips might make the cookie dough layers slightly thicker and bumpier. If using regular chocolate chips, you might want to chop them roughly before adding them to the dough to help distribute them more evenly.

Q4: How long do these ice cream sandwiches last in the freezer?

A: Properly stored in an airtight container in the freezer, these Cookie Dough Ice Cream Sandwiches will last for up to 2-3 months. For the best quality and flavor, it’s recommended to consume them within the first month or two. Make sure to wrap them individually in plastic wrap or parchment paper before placing them in an airtight container to prevent freezer burn and maintain their freshness.

Q5: Can I make these without an 8-inch square pan?

A: Yes, while an 8-inch square pan is ideal for this recipe, you can adapt it to other pan sizes. If you use a larger pan (like a 9×13 inch pan), the cookie dough layers and ice cream sandwiches will be thinner and you’ll get more servings. If you use a smaller pan, they will be thicker, and you’ll get fewer servings. You can also use a loaf pan for a different shape, or even freeform the cookie dough layers on a baking sheet lined with parchment paper if you don’t have a pan available. Just adjust the pressing and spreading accordingly to create even layers.