Homemade Ice Cream Sandwiches with Edible Chocolate Cookie Dough

My Homemade Ice Cream Sandwiches with Edible Chocolate Cookie Dough are chewy, creamy, and downright decadent. Thin slabs of fudgy, egg-free cookie dough are stuffed with the ice cream of your choice for a fun new twist on the iconic American treat.

Jump to:

• About This Recipe
• Ingredients
• Equipment
• How to Make/The Method
• Optional Variations
• Expert Tips
• Frequently Asked Questions.
• More Frozen Treats
• Homemade Ice Cream Sandwiches with Edible Chocolate Cookie Dough

About This Recipe

If you’re a fan of cookie dough, you’re going to flip for these cookie dough ice cream sandwiches. Instead of using regular chocolate cookies to sandwich your favorite ice cream flavor, you’ll use a dense, fudgy, edible cookie dough as the outer layers of your ice cream sandwich. 

Have you ever bitten into an ice cream sandwich and the cookie is so hard that it nearly cracks your teeth?! Let me tell you, it takes all the fun out of it. My secret to making the perfect ice cream sandwich replaces the cookie portion with an edible cookie dough. It remains chewy even after it has been placed in the freezer, giving it the most luscious consistency possible! 

One of my favorite parts about this egg-free cookie dough is how fast and easy it is to make. The process is basically the same as making regular cookie dough, but then you don’t have to worry about portioning it out and baking multiple trays. Hooray! 

And unlike many other cookie dough ice cream sandwich recipes out there, I opted to make a deeply chocolatey batch of fudgy, brownie batter-flavored edible cookie dough. What can I say? I’m a chocoholic at heart. 

For the ice cream sandwiches pictured, I chose a vanilla ice cream studded with brownie bits and fudge swirls and am happy to report that it did not disappoint! The best thing about making homemade ice cream sandwiches, though, is that you have complete control over what flavors you put together. Feel free to choose your own perfect ice cream adventure!

Ingredients

Making your own homemade cookie dough ice cream sandwiches is easier than it looks. Here’s everything you’ll need:

• Unsalted Butter - Since the butter is melted, you don’t even have to bust out your electric mixer. How great is that? For the best flavor, I suggest reaching for butter that is organic, grass-fed, and/or cultured.
• Light Brown Sugar - Feel free to swap in dark brown sugar for a more pronounced caramelly molasses flavor.
• Granulated Sugar - Most cookie dough recipes I know require both brown and white sugar, so I kept both here. If you are out, feel free to swap in coconut sugar or more brown sugar if you prefer.
• Whole Milk - Since we aren’t using eggs for the edible cookie dough, we need something wet to help bind it. Any non-dairy alternative can be used if you prefer.
• Vanilla Extract - Vanilla adds a ton of depth of flavor here. You can also feel free to use vanilla paste or powder instead.
• All-Purpose Flour - If you feel nervous about eating raw flour (at least in small quantities), some recent wisdom indicates that it can be heat-treated for use in edible cookie dough recipes. Luckily, all it takes is about a 90-second whirl in the microwave to get it to the requisite 160F. Allow the flour to cool before proceeding with the recipe.
• Dutch Process Cocoa Powder - While any cocoa (or cacao) powder will do, I prefer the less bitter flavor of Dutch-processed varieties.
• Ice Cream - Whether you opt for homemade ice cream or store-bought, these frozen treats are going to be delicious. If necessary, choose a dairy-free or vegan ice cream.

Equipment

This simple recipe for homemade ice cream sandwiches doesn’t require much in terms of equipment, which is just one more reason why you should make them! Here’s everything you’ll need:

• Mixing Bowl & Spatula - Since the butter is melted and we don’t have to worry about creaming the butter and sugar together, the edible cookie dough can be mixed by hand. Easy peasy!
• Parchment Paper - This is non-negotiable. You’ll need the parchment to make sure that the cookie dough and ice cream don’t stick to your baking tray, then again to individually wrap the ice cream sandwiches for the best preservation.
• 9”x13” Baking Tray - This recipe makes 10 generous ice cream sandwiches, all of which fit into a 9x13. If you don’t have one on hand, you can swap in two 8” square baking tins instead.
• Knife - Make sure your knife is very sharp, and keep a glass of hot water nearby to help it slice through the frozen slab.

How to Make/The Method

Make Edible Cookie Dough: Mix together the melted butter and sugars together. 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! 

Make Cookie Dough Layers: Using a 9x13 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. 

Assemble: Once the cookie dough layers are frozen, remove them from the freezer and lift the top layer of cookie 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. 

Freeze & Cut: Freeze overnight then slice with a warm knife into square sandwiches and enjoy! 

Wrap: If you are not planning on eating your homemade cookie dough ice cream sandwiches within a day or two, make sure you give them the attention they deserve. I suggest individually wrapping the sandwiches in parchment paper, then stacking them in a zip-top bag. Remove as much air as possible, then seal and freeze. Ice cream sandwiches should last for 1-2 weeks in the freezer if properly sealed.

Optional Variations

Homemade anything is awesome because you have complete control over the outcome. Here are a few ways you can customize these cookie dough ice cream sandwiches to your liking:

• Swap in new flavors of ice cream. Just because I’m a sucker for all things fudgy and brownie doesn’t mean you have to be. Chocolate pairs well with all kinds of flavors! You can double down on the chocolate vibe with a chocolate + anything flavor, or go with something fruity like strawberry. Coffee, salted caramel, or horchata ice cream would also be delightful. You can also feel free to layer two flavors for a serious taste explosion!
• Go semi-homemade. I used store-bought ice cream for these sandwiches, and I feel great about it. However, if you don’t have access to many flavors, feel free to go the semi-homemade route. Take a plain base flavor like vanilla, chocolate, or caramel and let it soften considerably. Using a large mixing bowl, swirl in your choice of additions. Try nuts, (chilled) hot fudge, caramel sauce, chocolate chips, candy or cookie pieces, or even dried fruit.
• Spring for add-ins. Add a bit of texture to the edible cookie dough by adding in chopped, toasted nuts, mini chocolate chips, or cookie pieces. 
• Dip ‘em. If you want an extra layer of WOW for your homemade ice cream sandwiches, try dipping them (either fully or halfway) in chocolate melts or homemade magic shell. Go extra big by then dipping the chocolate into sprinkles, crushed nuts, mini chocolate chips, or freeze-dried berries.
• Turn it into an ice cream cake. There’s no rule that says ice cream sandwiches must be consumed by hand! Feel free to freeze the entire tray (or trays), then frost with whipped cream or buttercream and decorate. If you want to make it in the shape of a more traditional cake, I suggest using a springform pan.

Expert Tips

Making cookie dough ice cream sandwiches is really quite easy, but I’ve assembled my best tips to ensure yours come out absolutely perfectly:

1. Before assembling, make sure that the cookie dough is chilled and solid! This will make your life much easier when putting everything together.
2. Make sure your ice cream is softened by letting it stand at room temperature for about 5 minutes before assembling the sandwiches.
3. Set up your mise en place. 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!
4. Use a hot, sharp knife. Once you’ve assembled the ice cream sandwiches, you’ll want to use a very sharp, very hot knife to help you make clean cuts. I suggest keeping a tall glass of hot water and a clean kitchen towel nearby to assist as needed.
5. Once assembled, place your ice cream sandwiches straight into the freezer to properly chill before enjoying and storing.
6. Don’t use the door! As ice cream softens and refreezes, you can get ice crystals that are less than appetizing. Ice cream should never be stored in the door of your freezer, because that’s the warmest part. 

Frequently Asked Questions.

More Frozen Treats

• Chocolate Hazelnut and Coffee Milkshakes
• Quick and Simple Strawberry Lemonade Popsicles
• Pumpkin Spiced Affogato
• Horchata Ginger Molasses Ice Cream Sandwiches

As always, I love seeing your creations and hearing from you! If you try the recipe for these Chocolate Cookie Dough Ice Cream Sandwiches, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!