Chocolate Chip Cookie Dough Ice Cream Sandwiches
Edible chocolate chip cookie dough, filled with ice cream and cut into bars for the most delicious ice cream sandwiches!
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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.
Notes
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.
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