Description

Indulge in the Ultimate Cookie Dough Ice Cream Sandwich, a decadent treat combining rich cookie dough-infused ice cream with classic chocolate chip cookies. This recipe features homemade cookie dough chunks mixed into creamy, sweet ice cream, all sandwiched between chewy chocolate chip cookies for the perfect crunchy and creamy bite. Ideal for warm days or dessert cravings, this no-bake recipe involves some chilling and freezing time but yields 18 delightful sandwiches that impress.

Ingredients

Cookie Dough

1 stick unsalted butter, softened
2 tbsp granulated sugar
⅓ cup brown sugar, packed
2 tbsp whole milk
1 tsp vanilla extract
1 ¼ cups flour
¼ teaspoon kosher salt
1 ⅓ cups semisweet chocolate chips or disks (divided)

Ice Cream

4 cups half-and-half
1 can sweetened condensed milk (14 ounces)
2 tablespoons vanilla extract
Cookie dough chunks (from above cookie dough)

Assembly

36 chocolate chip cookies (store-bought or homemade)

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Instructions

Prepare the cookie dough: Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Then add the whole milk and vanilla extract, mixing well. Gradually incorporate the flour and kosher salt until you have a cohesive dough.
Divide and freeze dough: Separate one-third of the dough and freeze it without adding chocolate chips. To the remaining dough, fold in one-third cup of semisweet chocolate chips. Freeze the cookie dough portion without chocolate chips on a sheet until solid, then cut into small squares and set aside for later use.
Make the ice cream base: Melt the frozen cookie dough portion without chocolate chips in the microwave until smooth. In a large mixing bowl, combine the melted cookie dough with half-and-half, sweetened condensed milk, and vanilla extract. Mix thoroughly to blend all ingredients well.
Churn the ice cream: Pour the mixture into your ice cream maker and start churning according to the manufacturer’s instructions. One minute before churning is complete, add the frozen cookie dough chunks and the remaining chocolate chips so they incorporate evenly.
Freeze the ice cream: Transfer the churned ice cream to a pan. For added texture and flavor, top with extra cookie dough chunks and chocolate chips. Cover and freeze the ice cream for 4-6 hours or preferably overnight to solidify.
Assemble the sandwiches: Scoop about ⅓ cup of the frozen cookie dough ice cream onto one chocolate chip cookie. Gently press another cookie on top to make a sandwich, ensuring the ice cream is evenly spread and held together.
Final freezing: Place the assembled ice cream sandwiches into the freezer and chill for 1-2 hours to firm up the ice cream and help the sandwich maintain its shape until ready to serve.

Notes

Use half-and-half for a creamy texture; whole milk can be substituted if needed but may reduce creaminess.
If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every 30 minutes until firm.
Store assembled sandwiches in an airtight container to prevent freezer burn.
For best results, freeze the cookie dough chunks solid before adding to the ice cream to maintain texture.
Feel free to use homemade chocolate chip cookies for more flavor control or store-bought for convenience.