As the cool autumn nights of New England approach, I eagerly anticipate making the most of these remaining warm summer weekends. And what better way to do so than with a delightful treat of ice cream! So as we prep for Labor Day weekend festivities, I want to share my recipe for these amazing, little decadent cookie dough ice cream sandwiches. They serve as a show-stopping dessert, perfect for bringing to your end of season barbeques and pool parties, ensuring a memorable and enjoyable experience for all ages
Indulge in a decadent delight of luscious vanilla bean ice cream nestled between two exquisite layers of chocolate chip cookie dough, then dipped in a velvety chocolate coating.
Worried about raw dough? Don’t be, this recipe does not use eggs and the flour is par-cooked to remove all live bacteria.
For early Autumn, you can experiment with a pumpkin ice cream bar and use chopped ginger snaps in the dough.
The simplicity of chocolate chip cookie dough bars paired with creamy vanilla bean ice cream is truly delightful. However, don’t hesitate to explore your own variations. Personally, I have found that Ghirardelli mini chocolate chips yield the best results. Although I am not sponsored by Ghirardelli, you might think otherwise if you peeked into my well-stocked pantry. Years ago, on a whim, I made the switch to Ghirardelli and never looked back. Now, I simply refuse to use any other brand when baking.
The chocolate shell is optional. I recommend dipping the bars in chocolate one at a time; returning each one to the freezer before grabbing the next. When I make them with the chocolate shell, I store them in the garage chest freezer and use my mini instant pot as a double broiler (see video) right next to it.
You can individually wrap each bar using parchment paper and string. Store individually wrapped bars in a freezer bag. They store well, in the freezer, for 4-6 months.
These cookie dough ice cream sandwiches are perfect for a Labor Day barbecue or any end-of-summer celebration. They’re a fun and lighthearted dessert that will bring back memories of childhood summers spent chasing the ice cream truck. Plus, with the combination of cookie dough and ice cream, they’re sure to be a crowd-pleaser for all ages!
So, as you say goodbye to summer, be sure to savor the last few days with a delicious treat that combines the best of both worlds. Try my recipe for cookie dough ice cream sandwiches and enjoy the sweet taste of summer for just a little bit longer.
The step by step video tutorial
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The Printable Recipe!
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Cookie Dough Ice Cream Sandwiches
- Yield: 8 1x
- Category: Dessert
Description
Make-ahead Ice cream sandwich bars made with cookie dough! These tasty bites are perfect for your whole family this summer!
Ingredients
- 1 stick butter (1/2 cup)
- 1/3 cup brown sugar
- 1/8th cup granulated sugar
- 2 tbs milk
- 1 tsp vanilla extract
- ¼ teaspoon salt
- 1–1/3 cup flour
- ¾ cup mini chocolate chips, chocolate chunks or mini candies
- 1 Quart of ice cream – I use vanilla bean
- Optional – melted chocolate chips for a chocolate coating around bars
Instructions
Optional but highly recommended: To kill any bacteria in the raw flour, sauté the flour in a small saucepan or frying pan over medium-high heat for 3-5 minutes stirring constantly with a whisk. When it starts to smell like a pancake batter, it’s ready. You do not want it to change color and get brown! Cook until the flour is just hot. Set aside to cool while you make the rest of the cookie dough. This step also gives the cookie dough a rich flavor like browned butter.
In a stand mixer or with a hand mixer, beat together softened (or melted butter) and sugars until light and fluffy – this takes about 6 minutes on high. You want the sugar well incorporated to avoid crunchy granules. If you use melted butter as I did for this recording, the mixture will not appear fluffy, as with softened butter – but do not worry, the results are IDENTICAL. Keep in mind this is not a cookie that you bake, it is just the dough.
Incorporate the vanilla, salt, and milk into the mixture. Slowly add the flour and mix until just combined – try not to over mix the dough.
In a lined 8×8 pan, spread ½ of the dough. Add another layer of parchment paper on top and spread the remaining dough so that you have 2, identical square layers of dough.
Place pan in a 2-gallon freezer bag or cover with plastic wrap and freeze for at least 4 hours ( I freeze it overnight).
Thaw out the ice cream container on the counter for about 15 minutes. Remove dough from the freezer and separate the layers. Evenly spread the softened ice cream on the bottom layer. Place the top cookie layer on top of the ice cream and gently press down lightly. Cover and return pan to the freezer for at least 6 hours.
Remove from the freezer and slice into bars. You can individually wrap each bar using parchment paper and string. Store individually wrapped bars in a freezer bag.
Serve immediately after slicing. If dipping the bar in melted chocolate, do so one at a time, returning the chocolate-dipped bar to the freezer and grabbing another one. Freeze approximately 30 minutes for chocolate to fully set before serving.
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