Cookie Dough Ice Cream Sandwiches

We all have our guilty pleasures. One of mine has always been raw cookie dough. I know you’re not supposed to eat it because of the raw egg, but it’s just so irresistible!

Over the years, I’ve come up with various safe ways to indulge my cookie-dough habit. First I made an egg-free Edible Cookie Dough Recipe I could eat right out of the bowl. The chocolate-chip version was such a hit, I made a sugar cookie dough as well. I even got fancy and turned my edible dough into a dip.

So the other day, as I was toying with ideas for a variation on my Easy Homemade Ice Cream Sandwiches, it suddenly hit me: why do you have to bake the cookies first? If the dough is so good raw, why not just roll it out, load it up with ice cream, slice it, and freeze it?

Well, now I know the answer. Because it’s too good. This deliciously rich, buttery chocolate chip cookie dough, layered with creamy vanilla ice cream, is so tasty you can’t stop eating it! It’s up to you to decide whether this decadent treat is worth the risk. But don’t say I didn’t warn you.

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Cookie Dough Ice Cream Sandwiches

1. In a large sauce pan, melt butter over medium heat. Stir in brown sugar and white sugar.
2. One smooth, remove from heat.  Stir in milk, vanilla and salt.  Stir until well combined.  Slowly stir in flour. Lastly, stir in mini chocolate chips.
3. Refrigerate 20 minutes.
4. Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan. Once dough has chilled, press 1/2 of the dough into pan, making sure the layer is smooth even. Remove parchment and dough layer from pan and set aside. Repeat this step with the other 1/2 of dough (including a new layer of parchment paper), but leave the in pan.
5. Next, spread the softened ice cream over the bottom layer of cookie dough still in the pan.
6. Top with second cookie dough sheet. Press down gently. Cover with foil or plastic wrap.
7. Freeze 2-3 hours or until firm. Cut into 12 cookie sandwiches bars. Store in freezer until ready to eat!

How does the cookie dough hold together if it isn’t baked?

• Simple – it’s frozen solid! The frozen dough is firm enough to handle and bite into without going through the oven first. All you have to do is make sure to eat it before it thaws completely (yeah, like that’s a problem).

OK, there’s no raw egg in this dough, but it still contains raw flour. Is that dangerous?

• Raw flour doesn’t make people sick very often, but it can happen. The CDC has a warning page about the risks of E. coli infection from flour. If you’re worried about it, you can toast your flour on a baking tray in the oven for about 5 minutes at 350°F, or heat it for one minute in the microwave.
• Let it cool completely before using it in the dough. The dough still has that great raw taste and texture, even if the flour has been cooked.

Can you make this with other kinds of ice cream besides vanilla?

• Absolutely! I made them with vanilla ice cream because it goes with everything, but there are tons of other ice cream flavors that would go beautifully with the chocolate-chip cookie dough. There’s chocolate, of course, and coffee, and peppermint stick – and, for the ultimate, cookie dough ice cream. Cookie dough smothered in more cookie dough – what could possibly be better?

 

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Cookie Dough Ice Cream Sandwiches

These delicious Cookie Dough Ice Cream Sandwiches have buttery chocolate chip cookie dough, layered with creamy vanilla ice cream.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

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Ingredients

 

1x2x3x

• ▢ 1/2 cup butter
• ▢ 1/2 packed cup light brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 3 Tbsp whole milk
• ▢ 2 tsp Vanilla Extract
• ▢ 1/4 tsp salt
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 cup mini chocolate chips
• ▢ 2 cups ice cream softened

Instructions

• In a large sauce pan, melt butter over medium heat. Stir in brown sugar and white sugar.
• One smooth, remove from heat.  Stir in milk, vanilla and salt.  Stir until well combined.  Slowly stir in flour. Lastly, stir in mini chocolate chips. Refrigerate 20 minutes.
• Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan. Once dough has chilled, press 1/2 of the dough into pan, making sure the layer is smooth even. Remove parchment and dough layer from pan and set aside. Repeat this step with the other 1/2 of dough (including a new layer of parchment paper), but leave the in pan.
• Next, spread the softened ice cream over the bottom layer of cookie dough still in the pan. Top with second cookie dough sheet. Press down gently. Cover with foil or plastic wrap.
• Freeze 2-3 hours or until firm. Cut into 12 cookie sandwiches bars. Store in freezer until ready to eat!

Toggle Nutrition Information

Nutrition

Calories: 355kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 194mg | Potassium: 92mg | Fiber: 1g | Sugar: 25g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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