Cookie Dough Ice Cream Sandwich Recipe

Butter: Adds richness and helps create a tender cookie texture.

Brown sugar: Provides moisture and a deep, caramel-like flavor.

Granulated sugar: Adds sweetness and helps with the cookie's structure.

Vanilla extract: Enhances the flavor of the cookies.

All-purpose flour: The base of the cookie dough, providing structure.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Chocolate chips: Adds bursts of chocolatey goodness in every bite.

Vanilla ice cream: The creamy filling that makes these sandwiches irresistible.

When creaming together the butter, brown sugar, and granulated sugar, ensure the butter is truly softened but not melted. This will help achieve a light and fluffy texture, which is crucial for the cookie dough. If the butter is too cold, it won't incorporate well with the sugars, and if it's too melted, the dough will be too runny.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and texture, making it a good alternative for butter in cookie dough.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity as brown sugar.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used in a slightly reduced quantity to maintain sweetness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to cookie dough.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and similar texture.

• baking soda - Substitute with baking powder: Use twice the amount of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture and sweetness.

• softened vanilla ice cream - Substitute with frozen yogurt: Frozen yogurt offers a similar creamy texture and can be a lower-fat alternative to vanilla ice cream.

• Once your cookie dough ice cream sandwiches are assembled, wrap each one individually in plastic wrap. This ensures they stay fresh and prevents freezer burn.
• Place the wrapped sandwiches in an airtight container or a resealable freezer bag. This extra layer of protection helps maintain their texture and flavor.
• Label the container or bag with the date. While these desserts are best enjoyed within a month, they can last up to three months in the freezer.
• For optimal texture, allow the sandwiches to sit at room temperature for about 5-10 minutes before serving. This softens the ice cream slightly, making it easier to bite into.
• If you prefer a firmer cookie, you can store the sandwiches in the refrigerator for up to 24 hours before freezing. This helps the cookies maintain their structure when frozen.
• Avoid stacking the sandwiches directly on top of each other. If you need to stack, place a sheet of parchment paper between layers to prevent sticking.
• For a fun twist, roll the edges of the ice cream in mini chocolate chips, sprinkles, or crushed nuts before freezing. This adds an extra layer of flavor and texture.
• If you have leftover cookie dough, you can freeze it separately. Roll the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake as needed for fresh cookies to pair with your ice cream sandwiches.

• Preheat your oven to 350°F (175°C). Place the cookie dough ice cream sandwiches on a baking sheet lined with parchment paper. Bake for 5-7 minutes, just until the cookies are warm and slightly crispy. Be careful not to melt the ice cream too much.

• For a quick method, use a microwave. Wrap each sandwich in a damp paper towel and microwave on low power for 10-15 seconds. This will soften the cookies without turning the ice cream into a puddle.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the sandwiches in the skillet and cover with a lid. Heat for 1-2 minutes on each side, just until the cookies are warm and slightly crispy.

• For an air fryer, preheat to 300°F (150°C). Place the sandwiches in the basket and heat for 3-4 minutes. This will give you a nice, crispy cookie exterior while keeping the ice cream cold and creamy.

• If you have a toaster oven, preheat to 325°F (160°C). Place the sandwiches on a baking tray and heat for 5-6 minutes. This method ensures an even warming of the cookies while preserving the ice cream.

• Oven: Used to bake the cookies to a golden brown perfection.

• Baking sheet: Holds the cookie dough while baking in the oven.

• Parchment paper: Prevents the cookies from sticking to the baking sheet.

• Large mixing bowl: Used to cream together the butter and sugars, and to mix in the dry ingredients.

• Hand mixer: Helps to cream the butter and sugars until light and fluffy.

• Measuring cups: Ensures accurate measurement of ingredients like butter, sugars, and flour.

• Measuring spoons: Ensures accurate measurement of smaller ingredients like vanilla extract, baking soda, and salt.

• Whisk: Used to combine the dry ingredients evenly.

• Spatula: Helps to scrape down the sides of the mixing bowl and to fold in the chocolate chips.

• Tablespoon: Used to drop rounded tablespoonfuls of dough onto the baking sheet.

• Cooling rack: Allows the cookies to cool completely before assembling the sandwiches.

• Ice cream scoop: Helps to scoop softened ice cream onto the cookies.

• Plastic wrap: Used to wrap each ice cream sandwich before freezing.

• Freezer: Used to freeze the assembled ice cream sandwiches for at least 2 hours before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth and quick process.

Use a cookie scoop: A cookie scoop helps portion dough evenly and quickly, saving time on shaping.

Soften butter quickly: Cut butter into small pieces to soften faster, or microwave for a few seconds.

Pre-scoop ice cream: Scoop ice cream onto a baking sheet lined with parchment paper and freeze. This makes assembling sandwiches faster.

Cool cookies on a wire rack: Transfer cookies to a wire rack to cool faster, speeding up the assembly process.