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Homemade Cookie Dough Ice Cream Sandwiches photo

Cookie Dough Ice Cream Sandwiches

Indulge in these delightful Cookie Dough Ice Cream Sandwiches! A perfect blend of chewy cookies and creamy ice cream for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream:
  • 2 cups heavy cream divided
  • 1 cup whole milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • pinch fine sea salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract or paste
For the Cookie Dough:
  • 12 tablespoons unsalted butter at cool room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon milk or cream
  • 1/2 cup mini semisweet chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Double boiler or saucepan
  • Ice cream maker
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Spatula

Method
 

Step 1: Make the Ice Cream Base
  1. In a saucepan over medium heat, combine 1 cup of heavy cream, whole milk, light brown sugar, dark brown sugar, and a pinch of sea salt. Stir until the sugars dissolve.
  2. In a separate bowl, whisk together the egg yolks. Gradually add about 1 cup of the warm cream mixture to the egg yolks while whisking continuously to temper the eggs.
  3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
  4. Once thickened, remove from heat and stir in the remaining 1 cup of heavy cream and the vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled, about 2 hours.
Step 2: Prepare the Cookie Dough
  1. In a mixing bowl, cream together the unsalted butter, granulated sugar, light brown sugar, dark brown sugar, and vanilla extract until light and fluffy.
  2. Add the flour, sea salt, and milk or cream to the mixture. Stir until just combined.
  3. Gently fold in the mini semisweet chocolate chips. Be careful not to overmix.
Step 3: Bake the Cookies
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Use a cookie scoop or spoon to portion out the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  3. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked.
  4. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Churn the Ice Cream
  1. Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  2. Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up.
Step 5: Assemble the Sandwiches
  1. Once the cookies are completely cooled and the ice cream is firm, scoop a generous amount of ice cream onto the flat side of one cookie.
  2. Top with another cookie, flat side down, pressing gently to sandwich the ice cream between the cookies.
  3. Repeat this process until all cookies are used.
Step 6: Freeze the Sandwiches
  1. Place the assembled ice cream sandwiches on a baking sheet and freeze for an additional 1-2 hours, or until the ice cream is very firm.
  2. Enjoy your Cookie Dough Ice Cream Sandwiches straight from the freezer!

Notes

  • For a dairy-free version, substitute with coconut or almond milk-based ice cream.
  • Store in an airtight container to prevent freezer burn.
  • Allow sandwiches to sit at room temperature for a few minutes for the best texture before serving.