Description
Indulge in the dreamy fusion of cookie dough and creamy ice cream with these Ultimate Cookie Dough Ice Cream Sandwiches. Featuring homemade chocolate chip cookie dough chunks swirled into rich, homemade ice cream and nestled between classic chocolate chip cookies, this dessert is an irresistible treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 stick unsalted butter, softened
- 2 tbsp granulated sugar
- â…“ cup brown sugar, packed
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 â…“ cups semisweet chocolate chips or disks, divided
Ice Cream Base
- 4 cups half-and-half
- 1 can sweetened condensed milk (14 ounces)
- 2 tablespoons vanilla extract
Assembly
- 36 chocolate chip cookies (store-bought or homemade)
Instructions
- Make the cookie dough: Cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the whole milk and vanilla extract, mixing well. Gradually incorporate the flour and kosher salt until fully combined, forming a smooth dough.
- Prepare dough portions: Divide the dough into two portions. Take one-third of the dough and freeze it without adding chocolate chips. Stir â…“ cup chocolate chips into the remaining two-thirds of the dough, and spread the plain dough (without chips) onto a sheet to freeze. Once frozen, cut the plain cookie dough into small squares and set aside.
- Mix the ice cream base: Melt the frozen plain cookie dough squares in the microwave until softened. In a large mixing bowl, combine the melted cookie dough, half-and-half, sweetened condensed milk, and vanilla extract. Stir thoroughly until smooth and well blended. Pour this mixture into your ice cream maker and begin churning according to the manufacturer’s instructions.
- Add mix-ins: One minute before the ice cream finishes churning, add the frozen cookie dough chunks and the remaining chocolate chips. Allow them to incorporate evenly into the ice cream.
- Freeze the ice cream: Transfer the churned ice cream into a pan, topping it with extra cookie dough pieces and chocolate chips for added texture. Freeze for 4 to 6 hours, or preferably overnight, to achieve a firm consistency.
- Assemble the sandwiches: Scoop about â…“ cup of your homemade cookie dough ice cream between two chocolate chip cookies. Gently press the cookies together to form a sandwich.
- Set the sandwiches: Place the assembled ice cream sandwiches in the freezer for 1 to 2 hours to ensure the ice cream firms up, keeping the sandwich intact when served.
Notes
- Ensure the cookie dough without chocolate chips is frozen thoroughly before cutting into chunks to prevent sticking and ensure easy incorporation into the ice cream.
- If you don’t have an ice cream maker, try freezing the ice cream base in a shallow container, stirring every 30 minutes until thickened.
- Store the assembled ice cream sandwiches in an airtight container in the freezer for up to one week for best freshness.
- For softer cookies, warm them slightly before assembling the sandwiches.
