These chocolate chip cookie dough ice cream sandwiches are a must-try before the summer is up!
A few Fridays ago my husband and I were going through our usual TGIF ritual— takeout, cocktails, and netflix— when a sweet craving hit. And suddenly I was hit with inspiration that only late night munchies can bring.
What if you took vanilla ice cream and sandwiched it between two layers of chocolate chip cookie dough?
I wasn’t the only one with the brilliant idea it looks like, because just a few days later my friend Katrina of In Katrina’s Kitchen posted that exact idea. It looked just as good as I had envisioned, and I couldn’t wait to give her recipe a try.
This week we finally had the time to put them together, and they were a cinch. And more than well worth the effort— we gobbled them up! It’s like chocolate chip cookie dough ice cream, but in a wonderful single-serving and perfectly portable package.
Chocolate Chip Cookie Dough Ice Cream Sandwiches
- ½ cup unsalted butter , melted (113 grams)
- ½ cup packed light or dark brown sugar (55 grams)
- ¼ cup granulated sugar (50 grams)
- 3 tablespoons milk
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour (180 grams)
- 1 cup mini semi-sweet chocolate chips
- 2 cups vanilla ice cream , softened
- Combine butter and sugars until smooth. Mix in milk, vanilla and salt. Add flour and mix until well blended. Stir in chocolate chips.
- Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan. Press half of the dough into pan until smooth and even. Place a second layer parchment paper on top on the dough and repeat with remaining dough. Freeze for 30 minutes up to 1 hour.
- Remove from freezer. Carefully remove the top layer of cookie dough by lifting the top layer of parchment paper.
- Gently spread the softened ice cream over the bottom layer of cookie dough still in the pan. Peel the parchment paper from the second layer of cookie dough and place it smooth side up on top of the ice cream. Cover with foil or plastic wrap.
- Freeze 2 hours or until firm. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer for up to 1 week.