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Cookie Dough Ice Cream Sandwiches

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

Ingredients
  

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

Instructions
 

  • 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!

Notes

*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.