There’s no better way to beat the summer heat than combining edible cookie dough, rich ice cream, and crisp chocolate into the ultimate no-bake frozen treat. These No-Bake Cookie Dough Ice Cream Sandwiches feature velvety vanilla bean ice cream between layers of rich, buttery cookie dough, skipping the oven to keep your kitchen cool.
10minPrep time
8Servings
Ingredients:
3/4 cup unsalted butter, melted (equivalent to 1½ sticks)
1/2 cup brown sugar, packed
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups oat flour
3/4 teaspoon kosher salt
3/4 cup dark chocolates chips, mini
2 cups vanilla bean ice cream
2 cups dark chocolate melting wafers
Flaked sea salt, for garnish
Directions:
Step1
Line a rimmed baking sheet with parchment paper. Whisk butter, brown sugar, sugar and vanilla together in a large bowl until combined. Add flour and salt, and mix until just combined. Stir in chocolate chips until combined.
Step2
Transfer dough to prepared baking sheet and press into an even 16×8-inch rectangle. Transfer to freeze until solid, about 20 minutes.
Step3
Allow ice cream to set at room temperature for at least 10 minutes.
Step4
Line an 8×8-inch baking pan with a parchment paper sling. Cut cookie dough rectangle in half, widthwise. Place one half in prepared pan, trimming the edges as needed. Scoop ice cream on top of cookie dough and spread into an even layer. Top with remaining half of cookie dough, trimming the edges, as needed. Freeze until solid, about 2 hours. Remove from baking pan and cut into 16 squares.
Step5
Place dark chocolate in a small microwave-safe bowl. Microwave chocolate in 30-second increments, stirring in between, until melted.
Step6
Dip ice cream sandwiches halfway with chocolate, allow excess to drip back into the bowl.
Step7
Transfer sandwiches to a parchment-paper-lined rimmed baking sheet, and garnish with sea salt. Freeze until chocolate is firm. Keep frozen until ready to serve.
Tips:
- Try coating ice cream sandwiches in rainbow sprinkles or finely chopped peanuts for added color and crunch.
- Don’t let the cookie dough trimmings go to waste. They make a good snack on their own or enjoy them crumbled over ice cream.
- Work quickly when dipping. The chocolate sets fast on frozen sandwiches. Have the sea salt ready to sprinkle before you start dipping so you don’t miss the window.
Notes:
Melted butter is what gives the cookie dough its rich, chewy texture and that classic buttery flavor. Because this is a no-bake recipe with no eggs, butter carries most of the flavor and fat in the dough. Use unsalted butter so you can control the salt level — the recipe already calls for Kosher salt separately.
Press the dough with the bottom of a flat measuring cup or an offset spatula for an even layer. Uneven dough makes cutting harder and throws off the cookie-to-ice-cream ratio in each bite. For clean cuts, run a sharp knife under hot water, wipe it dry, and slice. Repeat between each cut.
Up to 2 weeks when wrapped individually in parchment paper or plastic wrap and stored in an airtight container or zip-top bag. Individual wrapping keeps the sandwiches from sticking together and prevents them from absorbing freezer odors, which can affect both the ice cream and the chocolate coating. Let them sit at room temperature for 2 to 3 minutes before eating for the best texture.
These keep well in the freezer for up to 2 weeks. Once cut and dipped, wrap each sandwich individually in parchment paper or plastic wrap and store in an airtight container or zip-top bag. Let them sit at room temperature for 2 to 3 minutes before eating for the best texture.