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.
Servings: 10 Ice Cream Sandwiches
Calories: 624kcal
Ingredients
Homemade Ice Cream Sandwiches with Edible Chocolate Cookie Dough
- 1 Cup Unsalted Butter Melted
- ⅔ Cup Light Brown Sugar packed
- ½ Cup Granulated Sugar
- ¼ Cup Whole Milk or non-dairy alternative
- 1 teaspoon Cup Vanilla Extract
- ¼ teaspoon Salt
- 2 ¼ Cup All Purpose Flour broken into pieces
- ¼ Cup Dutch Process Cocoa Powder
- 48 oz container Ice Cream flavor of your choosing
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!1 Cup Unsalted Butter , ⅔ Cup Light Brown Sugar , ½ Cup Granulated Sugar , ¼ Cup Whole Milk, 1 teaspoon Cup Vanilla Extract , ¼ teaspoon Salt, 2 ¼ Cup All Purpose Flour , ¼ Cup Dutch Process Cocoa Powder
- 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.
- 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 Ice Cream onto the base layer, topping with the second layer of cookie dough.•48 oz container Ice Cream
- Place the tray in the freezer overnight, then slice into squares with a hot, sharp knife and enjoy!
Notes
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:
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- Before assembling, make sure that the cookie dough is chilled and solid! This will make your life much easier when putting everything together.
- Make sure your ice cream is softened by letting it stand at room temperature for about 5 minutes before assembling the sandwiches.
- 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!
- 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 boiling water and a clean kitchen towel nearby to assist as needed.
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- Once assembled, place your ice cream sandwiches straight into the freezer to properly chill before enjoying and storing.
- 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.
Nutrition
Calories: 624kcal | Carbohydrates: 72g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 146mg | Potassium: 315mg | Fiber: 2g | Sugar: 47g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg
