Cookie Dough Ice Cream Sandwich Recipe

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

Brown sugar: Adds moisture and a deep, caramel-like flavor to the cookies.

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

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

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

Salt: Balances the sweetness and enhances the flavors.

Chocolate chips: Adds bursts of chocolatey goodness throughout the cookies.

Vanilla ice cream: The creamy filling that pairs perfectly with the cookies.

When creaming together the butter, brown sugar, and granulated sugar, ensure that the butter is 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 hard, it won't incorporate well with the sugars, and if it's too soft, the mixture will be too runny. For best results, let the butter sit at room temperature for about 30 minutes before starting the recipe.

• 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.

• packed 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 honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture of the dough.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the taste of the cookie dough.

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

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

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

• softened vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a dairy-free alternative that provides a creamy texture and rich flavor.

• Ensure your cookie dough ice cream sandwiches are completely frozen before storing. This helps maintain their shape and prevents the ice cream from melting and making a mess.
• Wrap each sandwich individually in plastic wrap. This prevents them from sticking together and protects them from freezer burn.
• For an extra layer of protection, place the wrapped sandwiches in an airtight container or a freezer bag. This helps keep them fresh and prevents any unwanted freezer odors from seeping in.
• Label the container or bag with the date. Homemade desserts like these are best enjoyed within 1-2 weeks for optimal taste and texture.
• When ready to serve, let the sandwiches sit at room temperature for a few minutes to soften slightly. This makes them easier to bite into and enhances the flavor of both the cookies and the ice cream.
• If you have leftover cookie dough, you can freeze it separately. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag for future use. This way, you can bake fresh cookies whenever you crave another ice cream sandwich.
• Always check the freezer temperature to ensure it’s at or below 0°F (-18°C). This keeps your desserts in the best condition and prevents any partial thawing and refreezing, which can affect texture and taste.

• Room Temperature Method:

  • Remove the cookie dough ice cream sandwiches from the freezer.
  • Let them sit at room temperature for about 5-10 minutes. This allows the ice cream to soften slightly, making the cookies easier to bite into.

• Microwave Method:

  • Place the cookie dough ice cream sandwich on a microwave-safe plate.
  • Microwave on low power (30% power) for 10-15 seconds. This will soften the cookies without melting the ice cream too much.
  • Check the texture and repeat in 5-second intervals if necessary.

• Oven Method:

  • Preheat your oven to 300°F (150°C).
  • Wrap the cookie dough ice cream sandwich in aluminum foil to prevent the ice cream from melting too quickly.
  • Place the wrapped sandwich in the oven for about 2-3 minutes. This will warm the cookies slightly while keeping the ice cream cold.
  • Remove from the oven and let it sit for a minute before unwrapping and enjoying.

• Toaster Oven Method:

  • Preheat the toaster oven to 300°F (150°C).
  • Place the cookie dough ice cream sandwich on a piece of parchment paper.
  • Toast for about 1-2 minutes, just enough to soften the cookies.
  • Let it cool for a minute before serving.

• Hot Water Bath Method:

  • Fill a bowl with hot water.
  • Place the cookie dough ice cream sandwich in a resealable plastic bag.
  • Dip the bag in the hot water for about 10-15 seconds. This will gently warm the cookies without melting the ice cream.
  • Remove from the bag and enjoy immediately.

• Oven: used to bake the cookies to a golden brown perfection

• Baking sheet: lined with parchment paper to prevent cookies from sticking

• Parchment paper: ensures easy removal of cookies from the baking sheet

• Mixing bowl: where you will cream together the butter, sugars, and other ingredients

• Hand mixer: helps in creaming the butter and sugars until light and fluffy

• Measuring cups: used to measure out the butter, sugars, flour, and other ingredients accurately

• Measuring spoons: used to measure out the vanilla extract and salt

• Spatula: useful for scraping down the sides of the mixing bowl and folding in the chocolate chips

• Tablespoon: for dropping tablespoon-sized balls of dough onto the baking sheet

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

• Ice cream scoop: used to place a scoop of softened ice cream between two cookies

• Plastic wrap: wraps each sandwich to keep them fresh while freezing

• Freezer: where the assembled ice cream sandwiches are stored for at least 2 hours before serving

Soften the butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a cookie scoop: A cookie scoop ensures uniform-sized cookies, saving time on shaping and baking.

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

Chill the dough: Chill cookie dough for 30 minutes to make it easier to handle and shape.

Batch baking: Bake multiple cookies at once by using multiple baking sheets, reducing overall baking time.