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Chocolate Chip Cookie Dough Ice Cream Sandwich Recipe

American · Dessert · 42 min total

Two soft-baked chocolate chip cookies sandwich a generous scoop of vanilla ice cream studded with bits of edible cookie dough. This indulgent treat combines the best of both worlds: chewy cookies and creamy, dough-filled ice cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 pint vanilla ice cream, softened
• 1/2 cup mini chocolate chips (for dough bits)
• 1/4 cup all-purpose flour (heat-treated for edible dough)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a small bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla; beat until combined.
4. Gradually add flour mixture to butter mixture, mixing until just combined. Stir in 1 cup chocolate chips.
5. Drop dough by rounded tablespoons (about 1.5 inches apart) onto prepared baking sheets. Bake for 10-12 minutes, until edges are golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
6. While cookies cool, prepare edible cookie dough: In a small bowl, combine 1/4 cup heat-treated flour (microwave flour on high for 1 minute, let cool), 2 tablespoons softened butter, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk. Stir until smooth. Fold in 1/4 cup mini chocolate chips. Chill for 10 minutes.
7. To assemble: Place a scoop (about 1/4 cup) of softened vanilla ice cream on the flat side of one cookie. Sprinkle a generous teaspoon of edible cookie dough bits over the ice cream. Top with another cookie, flat side down, and gently press together. Repeat with remaining cookies.
8. Place sandwiches on a baking sheet and freeze for at least 1 hour before serving to set.

Tips

• For neat edges, use a round cookie cutter to trim the cookies after baking while still warm.
• Store sandwiches in an airtight container in the freezer for up to 2 weeks.
• Let sandwiches sit at room temperature for 2-3 minutes before serving for easier biting.

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