Plate of homemade cookie dough ice cream sandwiches

Everyone loves an ice cream sandwich! Whoever decided to take our favorite frozen treat and make it portable was a genius, and there is an undeniable nostalgic comfort that comes with unwrapping one of those little slices of heaven. But if we’re being honest, a lot of ice cream sandwiches are pretty light on flavor. We know we’ve eaten our share of bland vanilla ice cream sandwiched between two rectangular “cookies” that taste more like cardboard than anything we’d want to eat intentionally. So what if we told you there was a better way? That you could easily make the best darn ice cream sandwiches you’ve ever had in the comfort of your own home, without any special equipment. 

If you weren’t already sold, it needs to be mentioned that these are no ordinary ice cream sandwiches! The cookie dough used is no-bake and the homemade ice cream is no-churn, which adds up to a no-fuss treat for your family! This recipe was shared with us by Heather Templeton, the baker, author, photographer, traveler, and creator behind Heather’s Home Bakery. She recently published a book called Easy No-Churn Ice Cream, and was kind enough to give us exclusive access to this preview recipe from that book. So what are you waiting for? Ditch that box of boring that’s been sitting in your freezer, whip up this Cookie Dough Ice Cream Sandwich recipe, and thank us (and Heather) later!


Cookie Dough Ice Cream Sandwiches

From 'Easy No-Churn Ice Cream' by Heather Templeton
No ratings yet
Servings 12 ice cream cookie sandwiches


For the edible cookie dough:

  • ½ cup salted butter softened
  • ¼ cup granulated sugar
  • ½ cup brown sugar firmly packed
  • 2 tbsp. heavy cream
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • cups all purpose flour*
  • ¾ cup mini chocolate chips semi sweet used in this recipe

For the ice cream:

  • 1 14 oz. can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • ½ cup half and half
  • cups heavy cream


  • In a small to medium sized bowl, begin to make the cookie dough by creaming the butter and both sugars together with a wooden spoon until smooth. Add in the heavy cream, pure vanilla extract, and salt. Blend the mixture until everything is incorporated.
  • Add in the flour and mix well, finally folding the mini chocolate chips into the batter. Roll the edible cookie dough out between two sheets of parchment paper. You will want the cookie dough to be about 1/2 inch thick. Using a square or round cookie cutter, cut the cookie dough shapes out and place them on a parchment lined cookie sheet. Put the cookie sheet in the freezer for an hour to allow the cookie dough to harden.
  • In a medium size bowl, make the ice cream by whisking together the sweetened condensed milk, pure vanilla extract, and half-and-half until the mixture is smooth. Set this aside. With a standing or hand mixture, whip the heavy cream until stiff peaks form, 60 to 90 seconds. Gently fold the sweetened condensed milk mixture into the cream that has been whipped. You will want this to be a smooth and lump-free as possible. Prepare 2 8-inch round or square pans by lining with parchment paper. Ensure that the parchment has a bit of overhang so that you can remove the ice cream as a whole unit once it is fully frozen. Separate the ice cream into your two parchment lined pans. Using a spatula, spread the ice cream evenly throughout the pans. You will want the ice cream to be between 1/2 and 3/4 inch thick for an optimum ratio when sandwiched between the cookies. Freeze the ice cream uncovered for 3 to 5 hours or overnight, until firm.
  • It is best to work in batches so that both ice cream and the cookies remain fully frozen. Remove six cookies and one pan of ice cream at a time. Use the same cookie dough cutter that you used to cut out the cookie dough. Cut squares or circles of the ice cream and each ice cream square or circle between two frozen cookie dough pieces. Gently press down and refreeze the cookie sandwiches until you’re ready to consume them. Repeat this process with the second pan of ice cream and the remaining six cookies. You may want to refreeze the ice cream for a short period of time if you find that it is becoming soft as you assemble the cookies.
  • Roll the cookie dough ice cream sandwiches in your sprinkles of choice, and refreeze until ready to serve. Enjoy!


*It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flower for 1 minute 15 seconds or until 160°F temperature is reached. Allow the flour to cool completely and proceed with the recipe.

*This recipe was shared as part of a joint collaboration between Heather's Home Bakery & Beanilla. This recipe is an exclusive sneak peak to the cookbook 'Easy No Churn Ice Cream' by Heather Templeton.

About Heather's Home Bakery:

Heather’s Home Bakery is a culinary brand that emerged from the combined passions – baking, recipe development, and photography - of owner Heather Templeton. What started as a simple venture into cake-making has now expanded into dozens of original recipes as well as a cookbook featuring 50 exclusive no-churn ice cream recipes! You can find all of the delicious recipes (each accompanied by eye-popping photography) and more at