Cookie Dough Ice Cream Sandwich
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If you’re the one who first finds a chunk of cookie dough digging pints of ice cream in cookie dough (not embarrassing, I’ll do that too), you’ll lose your mind with these cookie dough ice cream sandwiches.
The ultimate ice cream sandwich for cookie dough lovers
Am I the only one who turns into a professional excavator when eating cookie dough ice cream? I’m digging like it’s my job, carefully excavating those little gold pockets (cookie dough, duh). My spoon? You mean my pitax. My pint? My digging site?
But with these cookie dough ice cream sandwiches, there’s no need to mine something good. Each sandwich is made with two layers of soft, edible chocolate chip cookie dough and a thick slab of creamy vanilla ice cream in between. Every bite stands at the perfect cookie dough to ice cream ratio. They are the ultimate frozen treat, perfect for the summer, and whenever their cookie dough craving attacks.
Why do you like these cookie dough ice cream sandwiches?
These sandwiches are the ultimate frozen dessert mashup. They actually taste like real cookie dough, so they are nostalgic, rich and far better than store-bought ice cream cookie sandwiches.
Here’s why this recipe is repeated in the freezer:
No stomach pain cookie dough: This cookie dough is made from heat treated flour and eggs, so you don’t have to worry about stomach pain. Suitable cookie dough and ice cream ratio: Cookie dough and ice cream are available for each bite. Make-Ahead Friendly: These are perfect for keeping your hands for dessert emergencies.
Necessary materials
These ice cream sandwiches come together in a pinch along with the pantry staples! This is your shopping list!
Unsalted butter – Room temperature – Easy to mix room temperature brown sugar – Its classic cookie dough flavored sugar – Brown sugar to balance the richness vanilla extract – Always universal powder – Heat treated for safety (details) Salt – Enhance the flavored chocolate chips – Mini chips bring a splash of sandwich milk.
How to heat flour
The first thing you need to do is to heat your flour, that raw flour can carry bacteria from time to time. Therefore, it is important to heat it before making edible cookie dough. (Don’t worry – it’s very easy and only takes 5 minutes!
Oven method:
Preheat the oven to 350°F. Spread the flour evenly on a clean baking sheet. Bake for 5-7 minutes or until the flour reaches 165°F internally (use an instant reading thermometer for accuracy). Let it cool completely before use.
Microwave Method:
Place the flour in a microwave safe bowl. Heat at 30-second intervals until the flour reaches 165°F, stirring during that time. Spread on a plate to cool before adding to the dough. Pro Tip: Flour can turn into chunks. If you think it’s particularly thick, you can sift the flour after heat treatment to remove the smoothest chunks of cookie dough texture.
Perfect Homemade Ice Cream Sandwich Tips
These ice cream sandwiches can be thrown together very easily, but follow these few tips to make sure everything is coming together smoothly.
Make the ice cream soft enough. If it’s too difficult, it will tear the dough layer of the cookie. It’s too soft and crushes. We aim for consistency that is easy to scoop. Cooling between layers: temporarily freeze before adding the best cookie dough layer. It can keep everything clean. Cut with a hot knife: Move the knife under hot water, let it dry, then slice for a clean edge. Store properly: For grab-and-go desserts, wrap the sandwiches individually in parchment or plastic wrap.
Flavor variations
Do you want to mix it? Try these fun twists and switch between ice cream sandwiches!
Peanut Butter Chocolate Chips – Replace 2 tablespoons of butter in Peanut Butter Fan Fetti’s Butter Fan Fetti – Cookies and cream to stir in rainbow sprinkles instead of chocolate chips – Fold with chocolate chip butter and crushed Oreo cookies.
These baked cookie dough ice cream sandwiches are a dream come true for cookie dough lovers. They are chewy, creamy, rich and ridiculously easy to make at home.
Make them once and I will never guarantee that your freezer will never be batched again.
Happy baking!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 45 minutes
Cold times: 3 hours
Cooking time: 7 minutes
Total time: 4 hours
yield: 12 servings
category: Dessert
method: I won’t bake
cooking: Americans
2 cup All-purpose flour
3/4 cup Unsalted buttermelted
3/4 cup It’s packed Light brown sugar
1/2 cup Granule sugar
2 tbsp milk
1 tablespoon Vanilla extract
1/2 tsp salt
1 cup Mini Chocolate Chips
1 Quart Vanilla ice creamIt softened slightly
Instructions
First, heat treatment of the flour. Preheat the oven to 350°F and arrange the parchment on a baking sheet. Spread the flour in a uniform layer of baking sheet and bake for 7-8 minutes, stirring the four with a rubber spatula along the way until the flour reaches a temperature of within 165°F. Set aside to allow it to cool completely before use. Once the flour is cooled, make the cookie dough. Two 8 x 8 inch square pots with parchment paper on all sides. Please put it aside. In a large bowl, mix the melted butter, brown sugar, granulated sugar, milk and vanilla extract. Use a rubber spatula to mix and combine. Add the cooled flour and salt and fold together until the flour stripes are gone. Add chocolate chips and fold them to combine. The dough feels a little wet, but it’s hard in the freezer! Divide the dough in half and spread each half into a flat, even layer of prepared baking pan. Chill in the freezer for 30 minutes. After 30 minutes, remove one of the frying pans and spread the soft ice cream over the cookie dough and stuff it in an even layer. Remove the second pan of cookie dough from the freezer and flip the pan to release the slab of cookie dough. Place it on top of the ice cream and gently press it into the ice cream and seal it together. Cover the bread with plastic wrap and place in the freezer for at least 3 hours. When ready to eat, remove the pan from the freezer and slice it into an ice cream sandwich of the desired size. enjoy!
