Is there anything better than the combo of cookies and ice cream? It’s the ultimate balance of chewy, creamy, and sweet. Now, imagine transforming that classic flavor into a handheld dessert, say hello to Cookie Dough Ice Cream Sandwiches.

These summer treats have it all: soft, chewy cookies, creamy ice cream studded with cookie dough chunks, and endless customization options. Perfect for BBQs, parties, or late-night cravings, this recipe is sure to become a family favorite.

Ingredients You’ll Need
Cookie Dough:
Browned butter, white and brown sugars, and vanilla create the rich, flavorful base for this cookie dough. Combined with flour, baking soda, and mini chocolate chips, it forms soft, chewy cookies that perfectly sandwich the creamy ice cream.
Cookie Dough Ice Cream:
Softened vanilla ice cream studded with chunks of homemade cookie dough takes this dessert to the next level, combining the best of creamy and chewy textures in every bite.

How to make Cookie Dough Ice Cream Sandwiches
Step 1 of the Cookie Dough:
Brown butter in a saucepan over medium heat until golden. Cool to room temperature until solid. Whisk browned butter, sugars, and salt.

Step 2 of the Cookie Dough:
Add eggs, vanilla, flour, and baking soda. Fold in chocolate chips. Set aside ½ cup of dough for ice cream and chill the rest for 30 minutes.

Step 3 Scoop and Bake Cookies:
Preheat oven to 325°F. Scoop dough onto a lined sheet and bake for 11–13 minutes. Shape warm cookies with a 3-inch cutter and cool.

Step 4 Prepare Ice Cream:
Spread softened vanilla ice cream in a parchment-lined 9×11 dish. Mix reserved dough (rolled into small balls) into the ice cream. Freeze for 1 hour.

Step 5 Assemble Sandwiches:
Cut ice cream into 3-inch rounds. Sandwich between two cookies and freeze for 30 minutes before serving.

Tips for the Best Cookie Dough Ice Cream Sandwiches
- Brown Butter Magic: Don’t skip browning the butter—it adds a deep, nutty flavor that takes these cookies to the next level.
- Softened Ice Cream: Let your ice cream soften just enough to spread easily, but not so much that it melts. This makes assembly a breeze.
- Perfectly Shaped Cookies: Shaping the cookies with a cutter while they’re warm ensures they’re uniform and fit perfectly with the ice cream.
- Work Quickly: When assembling the sandwiches, work quickly to prevent the ice cream from melting.

Check out these other frosty favorites: Papaya Banana Yogurt Ice Cream, Two-Ingredient Raspberry Popsicles, Strawberry Popsicles, and Fried Ice Cream.
Storage
If you’re not eating these right away (though I wouldn’t blame you if you did!), wrap each sandwich individually in plastic wrap or parchment paper. Store them in an airtight container in the freezer for up to 2 weeks.
Variations
One of the best things about this cookie and ice cream sandwich recipe is how customizable it is! Here are a few fun ideas to switch things up:
- Different Ice Cream Flavors: Swap out vanilla for chocolate, mint chocolate chip, or even cookies and cream (because why cookies and cream is the best is a fact we can’t ignore).
- Add Mix-Ins: Stir crushed pretzels, sprinkles, or chopped nuts into the cookie dough for extra texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
- Dipped Sandwiches: Dip half of each sandwich in melted chocolate and sprinkle with crushed cookies or sprinkles for a fancy touch.


Cookie Dough Ice Cream Sandwiches
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, browned and cooled to room temperature
- ¾ cup white granulated sugar
- 1½ cups brown sugar
- 2 tsp salt
- 2 eggs
- 2 sp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup semi-sweet mini chocolate chips
For the Cookie Dough Ice Cream:
- 1 quart vanilla ice cream, softened
- ½ cup cookie dough pieces (from the homemade cookie dough above)
Instructions
Brown the Butter for Extra Flavor
- Start by browning the butter in a saucepan over medium heat. Stir frequently until it turns golden brown and smells nutty.
- Remove from heat and let it cool to room temperature until it solidifies again. This step adds a rich, caramel-like flavor to your cookies—trust me, it’s worth it!
Make the Cookie Dough
- In a large bowl, combine the browned butter, white sugar, brown sugar, and salt. Whisk until smooth. Add the eggs and vanilla extract, whisking again until fully incorporated.
- Sift in the flour and baking soda, then gently fold the mixture until just combined. Stir in the mini chocolate chips.
- Set aside about ½ cup of the dough for the ice cream, and refrigerate the rest for at least 30 minutes.
Prepare the Ice Cream
- While the cookie dough chills, line a 9×11 baking dish with parchment paper. Spread the softened vanilla ice cream into an even 1½- to 2-inch-thick layer.
- Take the reserved cookie dough and roll it into small balls. Scatter them throughout the ice cream layer, gently folding them in if needed. Freeze the ice cream for at least 1 hour.
Bake the Cookies
- Preheat your oven to 325°F. Line a baking sheet with parchment paper. Use a 1-inch cookie scoop to portion out the dough, placing the balls about 2 inches apart on the sheet.
- Bake for 11–13 minutes, or until the edges are golden brown. While the cookies are still warm, use a 3-inch round cookie cutter to shape them into perfect circles. Let the cookies cool completely.
Assemble the Sandwiches
- Remove the ice cream from the freezer and use the same 3-inch cookie cutter to cut out circles of ice cream. Sandwich each ice cream round between two cookies.
- Place the assembled sandwiches back in the freezer for 30 minutes to firm up before serving.
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