Cookie Dough Ice Cream Sandwiches
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 sandwiches
- Category: Dessert
- Method: Baking, Assembling
- Cuisine: American
- Diet: Vegetarian
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
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.
Notes
For a dairy-free alternative, use vegan butter and coconut milk ice cream.
Swap the all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.
Experiment with different cookie dough mix-ins, such as crushed pretzels, toffee bits, or M&Ms for added flavor.
Feel free to use any ice cream flavor you like, such as chocolate or cookies and cream.
Store leftovers in an airtight container in the freezer for up to 1-2 weeks.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
