Let me just say, I’m always in the mood for an ice cream sandwich dessert. Whip up this Chocolate Cookie Dough Ice Cream Sandwich in the midst of winter, spring, summer, or fall!
Here, the ice cream of your choice is sandwiched between two thin layers of rich, chocolate cookie dough. I chose a brownie, fudge swirled vanilla ice cream for the sandwiches pictured and it did not disappoint!
Cookie Consistency in Ice Cream Sandwiches
Have you ever bit into an ice cream sandwich, and the cookie is so hard that it nearly cracks your teeth?! Me too. The secret to making the perfect ice cream sandwich has to do with the cookie’s texture due to the ingredients used to make your cookie. This chocolate cookie dough is the perfect addition to an ice cream sandwich as it remains chewy even after it has been placed in the freezer!
Eggless Ice cream sandwich cookie dough
One of my favorite parts about this cookie dough is how fast and easy the dough comes together. This is eggless raw cookie dough, so don’t you worry it is safe to consume! The process is the same as making a regular cookies dough, which is detailed below. It’s also made with dutch process cocoa powder which adds to the rich, chocolate flavor!
Choosing your Ice Cream
The beauty of these ice cream sandwiches is that you get to choose your ice cream adventure! Personally, I chose a vanilla ice cream that includes brownie bits and swirls of fudge. But the choice is yours – you could add chocolate ice cream, horchata ice cream, or even a peanut butter swirl!
How to make Chocolate Cookie Dough Ice Cream Sandwiches
- To make the two cookie dough layers, mix together the melted butter and sugars together with a mixer. Add the milk, vanilla extract and salt – mixing to combine. Finally, add the all-purpose flour and cocoa powder mixing the cookie dough until everything is fully combined!
- Using a 9×13 inch pan, line the base with parchment paper, allowing the parchment to hang over the sides of the pan. Then, spread ½ of your cookie dough onto the base of the pan, pressing until even with your fingers or with the help of a flat-based cup. Cover the first layer of cookie dough with another piece of parchment paper, then create the final cookie dough layer with the second half of your dough. Allow to chill for one hour in the freezer.
- Once the cookie dough layers are frozen, remove them from the freezer and lift the top layer of cookies dough out of the pan. Spread the slightly softened brownie Moose Tracks Ice Cream onto the base layer, topping with the second layer of cookie dough.
- Chill overnight then slice with a warm knife into square sandwiches and enjoy!
Tips for Assembling your Ice Cream Sandwiches
- Before assembling make sure that the cookie dough is chilled and solid! This will make your life much easier when putting everything tofether.
- Make sure your ice cream is softened by letting it stand at room temperature for about 5 minutes before assembling the sandwiches.
- Ice cream can be really challenging to work with as it melts incredibly fast! To ensure that your ice cream is softened and not melted, I would suggest ensuring that you’ve prepared your workspace beforehand so that the assembly is quick!
- Once assembled, place your ice cream sandwiches straight into the freezer to properly chill before enjoying and storing.
Storing Ice Cream Sandwiches
Once you’ve cut your sandwiches into squares, place them in the freezer to harden. Then, once frozen, you can use a piece of wax or parchment paper to wrap each sandwich. I prefer to place the sandwiches into a ziplock bag for optimal air-tight storage!
If individually wrapped, your ice cream sandwiches should last 1-2 weeks in the freezer!
Helpful Equipment for making Ice Cream Sandwiches
Chocolate Cookie Dough Ice Cream Sandwich
Equipment
- Mixing Bowl
- Spatula
- Mixer
- Parchment Paper
- Baking Tray – 9×13
- Knife
Ingredients
Chocolate Cookie Dough Ice Cream Sandwich
- 1 Quart (1 Quart) Ice Cream, flavor of your choosing
- 1 Cup (227 g) Unsalted Butter , Melted
- 2/3 Cup (146 g) Light Brown Sugar , packed
- 1/2 Cup (100 g) Granulated Sugar
- 1/4 Cup (61 g) Whole Milk, or non-dairy alternative
- 1 tsp Cup (208 g) Vanilla Extract
- 1/4 tsp Salt
- 2 1/4 Cup (281.25 g) All Purpose Flour , broken into pieces
- 1/4 Cup (21.5 g) Dutch Process Cocoa Powder
Instructions
Chocolate Cookie Dough Ice Cream Sandwich
- To make the cookie dough layers, mix together the melted butter and sugars together with a mixer. Add the milk, vanilla extract and salt – mixing to combine. Finally, add the all-purpose flour and cocoa powder mixing the cookie dough until everything is fully combined!
- Using a 9×13 inch pan, line the base with parchment paper, allowing the parchment to hang over the sides of the pan. Then, spread ½ of your cookie dough onto the base of the pan, pressing until even with your fingers or with the help of a flat-based cup.
- Cover the first layer of cookie dough with another piece of parchment paper, then create the final cookie dough layer with the second half of your dough. Allow to chill for one hour in the freezer.
- Once the cookie dough layers are frozen, remove them from the freezer and lift the top layer of cookies dough out of the pan. Spread the slightly softened brownie Moose Tracks Ice Cream onto the base layer, topping with the second layer of cookie dough.•
- Place the tray in the freezer overnight, then slice into squares with a hot, sharp knife and enjoy!
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