Cookie Dough Ice Cream Sandwiches

By Makinze GoreUpdated: Jun 20, 2024

Approved by the Delish Test Kitchen

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PHOTO: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE

Yields:

Prep Time:

10 mins

Total Time:

2 hrs 45 mins

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If you’ve ever felt there was never enough chocolate chip cookie dough in the namesake ice cream, then these ice cream sandwiches are for you. You’re guaranteed cookie dough in every single bite. The edible cookie dough is easy to make and safe to eat! It’s important to heat your flour to kill off any bacteria; it only takes a minute in the microwave, hardly adding any time. No eggs either means we’re actually encouraging you to eat all of the cookie dough your heart desires.

I used vanilla ice cream in these sandwiches to keep them classic and reminiscent of a Chipwich, but any ice cream can be used. Go for cookie dough ice cream for the extra dough pieces or chocolate chip ice cream if the chocolate is your favorite part.

These ice cream sandwiches are great to keep in the freezer for a late night treat. After the ice cream has had a chance to freeze, go ahead and cut them up into squares. Being pre-portioned will make them an even easier grab. They will stay good in the freezer for up to 2 months.

Did you try making this? Let us know how it went in the comments below!

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Ingredients

1 1/2 cups
(180 g.) all-purpose flour
3/4 cup
(1 1/2 sticks) unsalted butter, melted, cooled
1/2 cup
(105 g.) packed light brown sugar
1/4 cup
(50 g.) granulated sugar
1 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
1/2 cup
(100 g.) mini semisweet chocolate chips
2 cups
vanilla ice cream, slightly softened

Directions

1. Step 1In a small heatproof bowl, microwave flour in 15-second increments, stirring between each, until an instant-read thermometer inserted into flour registers 160°, 45 seconds to 1 minute total. Let cool.
2. Step 2In a large bowl, whisk butter, brown sugar, granulated sugar, and vanilla until combined. Add flour and whisk until combined. Stir in chips.
3. Step 3Place dough on parchment-lined baking sheet. Using your hands, press dough to a 16" x 8" rectangle. Freeze 15 minutes.
4. Step 4Line an 8" x 8" baking pan with parchment, leaving an overhang on 2 opposite sides. Cut frozen dough in half crosswise. Place one half in prepared pan, trimming to fit as needed. Scoop ice cream on top and spread in an even layer. Top with remaining dough. Freeze until solid, at least 2 hours or up to 2 months.
5. Step 5Using parchment overhang, remove sandwiches from pan. Cut into 16 squares and serve immediately, or return squares to freezer until ready to use.