These chocolate chip cookie dough ice cream bars might be the best ice cream sandwiches I’ve ever had. Two layers of salty and sweet, edible chocolate chip cookie dough is filled with creamy ice cream. After it freezes, just cut into bars for the most incredible frozen treat!
Looking for more ice cream recipes? You’ll love this double Dutch dark chocolate ice cream, mint chocolate chip no churn ice cream, and the best homemade vanilla bean ice cream.
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Ingredients
- Chocolate Chip Cookie Dough. You’ll be making an edible cookie dough, meaning that the flour has been heat-treated so the cookie dough is safe to eat raw. The cookie dough also doesn’t contain any leavening, so this isn’t a dough you can bake into cookies.
- Ice Cream. Buy some ice cream, or make your own homemade ice cream!
Note that it’s important to heat-treat the flour first, to kill any lingering bacteria. To heat treat your flour, simply spread the flour out onto a baking sheet. Bake for about 5 minutes at 350 degrees Fahrenheit, then let the flour cool completely. The heat treated flour is now safe to use in your edible cookie dough recipe.
Instructions
- Set out the ice cream to soften for about 20 minutes, and make the cookie dough in the meantime.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for 1-2 minutes until smooth. Mix in the vanilla, salt, cinnamon, nutmeg and milk. Add the flour a spoonful at a time, then the chocolate chips, and mix just until combined.
- Take a large sheet of parchment paper or wax paper, and line the bottom of a 9×13 pan so that the paper hangs over the edge of both sides. Scoop half the cookie dough onto the paper and use your hands to press the dough into an even layer, all the way to the edges. Lift the paper by the overhang to remove the cookie dough from the pan and set aside.
- Now place a second sheet of paper in the pan and press the rest of the dough into the bottom of the pan.
- Spread the softened ice cream over the bottom layer of cookie dough.
- Take the layer of dough you set aside and flip it over on top of the ice cream (paper side up).
- Cover the pan with plastic and freeze overnight. After the bars are thoroughly frozen, remove them from the pan by grabbing the paper overhang and lifting them out. Peel the parchment paper off the top, flip the bars over onto a cutting board and peel the paper off the bottom. Use a large sharp knife to cut into bars (I cut the whole block into thirds lengthwise and then ten across to get thirty small bars).
- Wrap each bar individually in wax paper, then place in an airtight container in the freezer. While wrapping the bars, work in batches, keeping most of them in the freezer while you wrap the others.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Why do I need to heat treat the flour?
Since the cookie dough is eaten raw, you need to heat treat the flour first to kill any lingering bacteria that can cause illness.
What kind of ice cream should I use?
Caramel and toffee ice creams are fantastic in these chocolate chip cookie dough ice cream bars. Use any flavor that you love to eat with chocolate chip cookies!
Can I cut this recipe in half?
Of course. This recipe makes a large batch in a 9×13 pan. To make a half batch, make half the recipe and assemble in an 8-inch square pan.
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Chocolate Chip Cookie Dough Ice Cream Sandwiches
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ gallon ice cream, any flavor
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- ⅔ cup dark brown sugar, lightly packed
- 2 tsp vanilla extract
- 2 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅓ cup milk
- 2 ⅔ cups heat treated flour, see notes
- 12 oz mini chocolate chips
Instructions
- Set out the ice cream to soften for about 20 minutes, and make the cookie dough in the meantime.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for 1-2 minutes until smooth. Mix in the vanilla, salt, cinnamon, nutmeg and milk. Add the flour a spoonful at a time, then the chocolate chips, and mix just until combined.
- Take a large sheet of parchment paper or wax paper, and line the bottom of a 9×13 pan so that the paper hangs over the edge of both sides. Scoop half the cookie dough onto the paper and use your hands to press the dough into an even layer, all the way to the edges. Lift the paper by the overhang to remove the cookie dough from the pan and set aside.
- Now place a second sheet of paper in the pan and press the rest of the dough into the bottom of the pan.
- Spread the softened ice cream over the bottom layer of cookie dough.
- Take the layer of dough you set aside and flip it over on top of the ice cream (paper side up).
- Cover the pan with plastic and freeze overnight. After the bars are thoroughly frozen, remove them from the pan by grabbing the paper overhang and lifting them out. Peel the parchment paper off the top, flip the bars over onto a cutting board and peel the paper off the bottom. Use a large sharp knife to cut into bars (I cut the whole block into thirds lengthwise and then ten across to get thirty small bars).
- Wrap each bar individually in wax paper, then place in an airtight container in the freezer. While wrapping the bars, work in batches, keeping most of them in the freezer while you wrap the others.
wow what a great idea. yum!