Cookie Dough Ice Cream Sandwiches – Chewy, Creamy & The Ultimate Frozen Treat!
Ingredients (Makes 6–8 sandwiches):
For the edible cookie dough:
- ½ cup (113 g) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour, heat-treated (see tip below)
- ½ tsp salt
- ½ cup mini chocolate chips
For the filling:
- 1 pint vanilla ice cream, slightly softened (or flavour of choice)
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How to Heat-Treat Flour (for safe raw consumption):
Spread flour on a baking sheet and bake at 160°C (325°F) for 5–7 minutes, then let cool completely. This kills any potential bacteria and makes it safe to eat raw.
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Directions:
1. Make the Edible Cookie Dough:
1. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Add milk and vanilla extract and mix well.
3. Stir in heat-treated flour and salt, mixing until a dough forms.
4. Fold in the mini chocolate chips.
5. Chill dough for 20 minutes to make it easier to shape.
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2. Form the Cookie Layers:
1. Divide dough into 12–16 equal balls and flatten into thick rounds (about 2½ inches wide) on a lined tray.
2. Place in freezer for 30 minutes until firm.
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3. Assemble the Sandwiches:
1. Once cookie rounds are firm, place a small scoop of ice cream onto half of the rounds.
2. Top with the remaining cookie rounds and gently press to sandwich.
3. Optional: Roll the edges in mini chips, sprinkles, or crushed cookies for flair.
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4. Freeze & Serve:
- Return assembled sandwiches to the freezer for at least 1 hour to fully set.
- Store in an airtight container or individually wrapped in plastic wrap for up to 1 month.
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Optional Variations:
- Use chocolate, peanut butter, or mint chip ice cream
- Add sprinkles to the cookie dough for a funfetti twist
- Use chopped candy bars or M&Ms instead of chocolate chips
- Make mini sandwiches using a small scoop for portion control