Irresistible Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches: The Ultimate No-Bake Summer Treat

Prepare for an explosion of flavor and texture with these incredible chocolate chip cookie dough ice cream sandwiches! Combining the chewy, sweet delight of edible cookie dough with creamy, cool vanilla ice cream, these no-bake treats are an absolute must-try. Perfect for hot summer days, parties, or just a sweet escape, they’re surprisingly easy to make and guaranteed to be a crowd-pleaser.

The Sweet Inspiration: A Friday Night Craving

A few Fridays ago, my husband and I were settling into our cherished end-of-week ritual. Picture this: a cozy evening at home, takeout ordered, refreshing cocktails mixed, and our favorite show cued up on Netflix. Everything was perfect, but as often happens, a sudden, undeniable sweet craving struck. It wasn’t just any craving; it was the kind that sparks culinary inspiration, the kind only late-night munchies can truly ignite.

In that moment, a brilliant idea hit me: What if you took the rich, creamy goodness of vanilla ice cream and perfectly sandwiched it between two delectable layers of chocolate chip cookie dough? The thought alone was enough to make my mouth water. It sounded like the ultimate dessert — a portable, indulgent treat that combined two beloved classics into one.

As it turns out, I wasn’t the only one to have this inspired thought. Just a few days later, my talented friend Katrina from In Katrina’s Kitchen shared a recipe for that exact idea. Her photos looked just as mouth-watering and delightful as I had envisioned, and I knew right away I had to give her recipe a try. The validation from seeing her creation only fueled my excitement to make these treats a reality.

Why These Cookie Dough Ice Cream Sandwiches Are a Must-Make

After impatiently waiting for the perfect moment, we finally carved out the time this week to whip these up, and I can confirm they were an absolute cinch to prepare. More importantly, they were incredibly well worth every single minute of effort. We practically gobbled them up in record time! Imagine all the wonderful elements of chocolate chip cookie dough ice cream, but elevated and transformed into a perfect, portable, and utterly irresistible single-serving package.

What makes these ice cream sandwiches truly special? Firstly, the cookie dough is egg-free, meaning it’s completely safe (and encouraged!) to eat raw. This no-bake aspect saves time and keeps your kitchen cool, especially important during warmer months. Secondly, the contrast of the soft, slightly chewy cookie dough with the smooth, melting vanilla ice cream creates a symphony of textures in every bite. And let’s not forget those mini chocolate chips, adding bursts of chocolatey goodness throughout. They’re mess-free, easy to hold, and deliver pure joy in every bite. Whether you’re hosting a summer barbecue, looking for a fun dessert for the kids, or simply treating yourself, these sandwiches are guaranteed to hit the spot.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Servings: 16 sandwiches

Prep Time: 30 mins

Freeze Time: 1 day 6 hrs

Total Time: 1 day 6 hrs 30 mins

Easy no-bake chocolate chip cookie dough and vanilla ice cream sandwiches that are perfectly portable and utterly delicious.

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Ingredients

• ½ cup unsalted butter, melted (113 grams)
• ½ cup packed light or dark brown sugar (55 grams)
• ¼ cup granulated sugar (50 grams)
• 3 tablespoons milk (any kind works)
• 2 teaspoons vanilla extract (pure vanilla extract for best flavor)
• ¼ teaspoon salt (enhances flavor)
• 1 ½ cups all-purpose flour (180 grams)
• 1 cup mini semi-sweet chocolate chips (or your favorite type)
• 2 cups vanilla ice cream, softened (allow it to sit at room temperature for 10-15 minutes)

Instructions

1. Prepare the Cookie Dough: In a medium bowl, combine the melted butter and both brown and granulated sugars. Whisk until the mixture is smooth and well incorporated. Stir in the milk, vanilla extract, and salt until evenly blended. Gradually add the all-purpose flour, mixing until just combined and no dry streaks remain. Finally, fold in the mini chocolate chips. Be careful not to overmix the dough once the flour is added.
2. Form the First Dough Layer: Line an 8-inch square pan with parchment paper, ensuring the ends extend over the sides of the pan. This creates “handles” to easily lift the dough later. Press half of the prepared cookie dough evenly into the bottom of the pan, using your hands or a spatula to smooth it out. Place a second layer of parchment paper directly on top of this dough layer. Take the remaining half of the cookie dough and press it out onto another piece of parchment paper to roughly the same 8-inch square size. This will be your top layer. Freeze both flattened dough layers (one in the pan, one on parchment) for 30 minutes up to 1 hour, or until firm enough to handle.
3. Prepare for Assembly: Once the dough is firm, remove both layers from the freezer. Carefully remove the top layer of parchment paper from the dough that is still in the pan. The dough should now be a solid slab.
4. Assemble the Sandwiches: Gently spread the softened vanilla ice cream over the bottom layer of cookie dough still nestled in the pan. Work quickly but carefully to create an even layer of ice cream. Next, peel the parchment paper from the second layer of cookie dough that you set aside earlier. Carefully place this smooth dough side up on top of the ice cream layer. Gently press down to ensure it adheres to the ice cream. Cover the entire pan tightly with foil or plastic wrap.
5. Freeze and Serve: Return the covered pan to the freezer for a minimum of 2 hours, or until the ice cream sandwiches are completely firm. Once solid, use the parchment paper handles to lift the block out of the pan. Using a sharp knife, cut the large slab into 16 bars (4×4 grid). For best storage, wrap each individual sandwich in plastic wrap to prevent freezer burn. Store in the freezer for up to 1 week. Enjoy!

Notes

This delightful recipe is adapted from a version shared by In Katrina’s Kitchen.

For an extra touch, you can roll the sides of the cut sandwiches in additional mini chocolate chips, sprinkles, or finely chopped nuts before the final freeze.

Ensure your ice cream is adequately softened but not completely melted, as this will make it much easier to spread evenly without making the cookie dough too messy.

Nutrition Information (per sandwich)

Calories: 255kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 24mg, Sodium: 55mg, Potassium: 142mg, Fiber: 2g, Sugar: 19g, Vitamin A: 259IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg

Cuisine: American

Course: Dessert, Drinks

Author: Annalise Sandberg

Tips for Success and Delicious Variations

Creating the perfect chocolate chip cookie dough ice cream sandwich is all about a few key techniques and knowing how to get creative. Here are some pointers to ensure your treats are nothing short of spectacular:

Mastering the Cookie Dough

• No-Bake & Egg-Free: Remember, this cookie dough is designed to be eaten raw, so there are no eggs. This makes it a fantastic, worry-free treat.
• Melted Butter Magic: Using melted butter helps create a smoother, more pliable dough that’s easy to press into an even layer. Don’t overmix once the flour is added to keep it tender.
• Sugar Balance: The combination of brown and granulated sugar provides the classic cookie dough flavor and texture—chewy from the brown sugar and a subtle crispness from the granulated.
• Mini Chocolate Chips are Key: While any chocolate chips work, mini chips integrate better into the dough and prevent the layers from being too chunky, making for easier slicing.

Perfecting the Ice Cream Layer

• Softened, Not Melted: The trick to a smooth ice cream layer is allowing it to soften at room temperature for 10-15 minutes. It should be spreadable but not soupy. If it gets too soft, pop it back in the freezer for a few minutes.
• Even Spreading: Use an offset spatula or the back of a spoon to spread the ice cream evenly across the bottom cookie dough layer. This ensures each sandwich has a consistent ice cream filling.
• Quick Work: Work relatively quickly when spreading the ice cream to prevent the dough from getting too warm.

Creative Customizations

While the classic chocolate chip and vanilla combination is divine, feel free to experiment with these delicious variations:

• Ice Cream Flavors: Swap vanilla ice cream for other favorites! Try mint chip for a refreshing twist, chocolate ice cream for a double chocolate delight, strawberry for a fruity touch, or even coffee ice cream for a sophisticated adult treat.
• Cookie Dough Mix-ins: Go beyond chocolate chips! Consider adding chopped nuts (walnuts, pecans), sprinkles for a festive look, or even other mini candies like M&M’s. Just be mindful not to add too many wet ingredients that could alter the dough consistency.
• Garnish Galore: After cutting the sandwiches, roll the edges in extra mini chocolate chips, colorful sprinkles, toasted coconut flakes, or finely crushed cookies for an added flourish and textural crunch.
• Different Chocolate Chips: Instead of semi-sweet, try milk chocolate chips for a sweeter profile, dark chocolate for a richer taste, or even white chocolate chips.

Make-Ahead & Storage Solutions

These cookie dough ice cream sandwiches are an ideal make-ahead dessert, perfect for busy hosts or anyone who wants a delicious treat ready at a moment’s notice.

• Freezing for Firmness: The initial freezing steps for the dough are crucial for easy handling. Don’t rush this process! The longer the dough chills, the easier it will be to work with and get clean layers.
• Long-Term Storage: Once cut, wrapping each individual sandwich tightly in plastic wrap is key. This prevents freezer burn and keeps them fresh. You can then place them in an airtight freezer-safe container or a resealable freezer bag.
• Enjoy for Weeks: Properly stored, these ice cream sandwiches can last in the freezer for up to 2-3 weeks, though they are often too delicious to stick around that long!
• Serving Tips: For the best texture, let the sandwiches sit at room temperature for 5-10 minutes before serving. This allows the ice cream to soften slightly and the cookie dough to become perfectly chewy.

Frequently Asked Questions (FAQs)

To help you get the most out of this delightful recipe, here are answers to some common questions:

• Can I use raw eggs in the cookie dough? No, this recipe uses an egg-free cookie dough that is safe to eat raw. For traditional cookie dough containing raw eggs, it is generally advised against consuming it uncooked due to potential salmonella risk.
• Do I need special equipment? A standard 8-inch square pan and parchment paper are the main requirements. An offset spatula can be helpful for spreading the ice cream smoothly, but a regular spoon will also work.
• Can I make these in a different sized pan? Yes, you can adjust the pan size. For a larger pan, you might need to increase the ingredient quantities to ensure sufficient thickness for the cookie dough and ice cream layers. You may also end up with more sandwiches or thinner ones.
• What if my ice cream is too hard to spread? Let it sit on the counter for a bit longer. If it’s still too hard, you can briefly (10-20 seconds) microwave it in a microwave-safe bowl, stirring frequently, until it reaches a spreadable consistency. Be careful not to fully melt it.
• How do I get clean cuts? Use a large, sharp knife. For even cleaner cuts, run the knife under hot water, wipe it dry, and then slice. Repeat this for each cut.

Conclusion: Your New Favorite Frozen Treat Awaits!

These chocolate chip cookie dough ice cream sandwiches truly represent the best of both worlds – the comforting indulgence of cookie dough and the refreshing coolness of ice cream, all in one easy-to-handle package. They’re a fantastic project for a baking day (even if it’s mostly assembling!) and yield a generous batch perfect for sharing, or for stashing away for your own sweet cravings.

Don’t let another summer day pass without experiencing this sensational treat. Dive into the simple steps and create a batch of these homemade delights today. You’ll be glad you did!