Why You’ll Love This Recipe

These Cookie Dough Ice Cream Sandwiches are a fun, indulgent treat that brings together two classic favorites: cookie dough and ice cream. The warm, slightly crispy edges of the cookie contrast beautifully with the creamy ice cream in the center, making each bite absolutely delicious. Plus, they’re customizable with the choice of chocolate chips, and the sea salt adds the perfect hint of savory flavor to balance the sweetness. Simple to make, but a showstopper at any gathering, these sandwiches are sure to impress.

Ingredients

1 cup unsalted butter, softened (226 grams)
3/4 cup granulated sugar (150 grams)
3/4 cup brown sugar, packed (165 grams)
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour (280 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chip cookie dough (store-bought or homemade)
1 cup mini chocolate chips (175 grams)
1 pint vanilla ice cream (about 473 ml)
Sea salt, for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookie Dough Ice Cream Sandwiches

Directions

Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
Mix the Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chip cookie dough (store-bought or homemade) and mini chocolate chips.
Bake the Cookies: Preheat your oven to 350°F (175°C). Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely on the baking sheet.
Assemble the Sandwiches: Once the cookies are completely cool, take a scoop of vanilla ice cream and place it between two cookies. Gently press the cookies together until the ice cream spreads to the edges.
Optional Finishing Touches: For an extra touch, roll the edges of the ice cream sandwich in mini chocolate chips or sprinkle with sea salt.
Serve: Serve immediately or store the sandwiches in an airtight container in the freezer until ready to enjoy.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 sandwiches

Variations

Dairy-Free: Use vegan butter and coconut milk ice cream for a dairy-free alternative.
Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.
Flavor Variations: Try adding different mix-ins to the cookie dough like crushed pretzels, toffee bits, or M&Ms for a fun twist.
Ice Cream Choices: While vanilla is classic, feel free to experiment with other ice cream flavors like chocolate, cookies and cream, or mint chocolate chip.

Storage/Reheating

Storage: Store leftover ice cream sandwiches in an airtight container in the freezer to keep them fresh and prevent them from melting.
Reheating: These sandwiches are best enjoyed frozen, but if you want the cookie to soften a bit, let them sit at room temperature for a few minutes before serving.

FAQs

1. Can I make the cookies ahead of time?

Yes! You can bake the cookies a day or two ahead of time. Just store them in an airtight container until you’re ready to assemble the sandwiches.

2. How do I make the cookies chewy?

To keep the cookies chewy, be sure not to overbake them. The edges should be golden, but the center should remain soft and slightly underdone when you remove them from the oven.

3. Can I use store-bought cookie dough for this recipe?

Yes, you can use store-bought cookie dough if you’re looking for a quicker option. Just make sure to add the mini chocolate chips for extra texture and flavor.

4. Can I use a different type of ice cream?

Absolutely! Feel free to use any flavor of ice cream you prefer, such as chocolate, strawberry, or even caramel, for a fun twist.

5. How do I prevent the ice cream from melting while assembling?

Make sure the cookies are completely cooled before assembling, and if needed, you can freeze the ice cream for 10 minutes before scooping to make it easier to handle.

6. Can I make these sandwiches gluten-free?

Yes! Just substitute the all-purpose flour with a gluten-free flour blend to make these sandwiches gluten-free.

7. How long do the ice cream sandwiches stay fresh?

These ice cream sandwiches will stay fresh in the freezer for up to 1-2 weeks if stored properly in an airtight container.

8. How do I roll the edges in chocolate chips?

After assembling the sandwich, gently press the edges of the ice cream into a bowl of mini chocolate chips to coat the sides.

9. Can I freeze the cookie dough and bake later?

Yes! You can freeze the cookie dough for up to 3 months. When ready to bake, simply scoop and bake as directed, adding a minute or two to the baking time if needed.

10. How can I make these sandwiches smaller?

If you want smaller sandwiches, simply use smaller cookies or cut larger cookies into halves or quarters to fit your desired size.

Conclusion

Cookie Dough Ice Cream Sandwiches are a delicious and fun treat that combines the best of both worlds: warm, chewy cookies and creamy, cold ice cream. They’re perfect for summer parties, family gatherings, or anytime you want a sweet indulgence. Customize them with your favorite ice cream and toppings, and enjoy a refreshing, homemade dessert that everyone will love!

Cookie Dough Ice Cream Sandwiches

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Cookie Dough Ice Cream Sandwiches combine soft chocolate chip cookies with creamy vanilla ice cream, offering a delicious treat with customizable toppings like mini chocolate chips or sea salt.

Author: Amy
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 sandwiches
Category: Dessert
Method: Baking, Assembling
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chip cookie dough and mini chocolate chips.
Preheat your oven to 350°F (175°C). Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely on the baking sheet.
Once the cookies are completely cool, take a scoop of vanilla ice cream and place it between two cookies. Gently press the cookies together until the ice cream spreads to the edges.
For an extra touch, roll the edges of the ice cream sandwich in mini chocolate chips or sprinkle with sea salt.
Serve immediately or store the sandwiches in an airtight container in the freezer until ready to enjoy.