These chocolate chip cookie dough ice cream sandwiches are amazing! Layers of chocolate chip cookie dough sandwiching creamy cookie dough ice cream. Yum!

So just to be clear, what these are NOT:
Two baked chocolate chip cookies sandwiching cookie dough ice cream.

What these ARE:
Two luxurious layers of egg-free chocolate chip cookie dough sandwiching creamy cookie dough ice cream.

Two cookie dough ice cream sandwiches stacked on top of each other. The top one has a bite taken out.

Because, really, can one ever have too much cookie dough?

At first glance (especially when gazing upon the step-by-step), it might seem like too much work for ice cream sandwiches.

And you might already be wondering why in the heck I’m posting an ice cream sandwich recipe in October.

A plate with three cookie dough ice cream sandwiches on it. The middle one is tipped to the side.

All I can say is a) these are so (like, so, so, so) simple and once you get the stacking technique down, you’ll be able to whip out a billion of these babies and b) when a girl has a craving for cookie dough ice cream sandwiches, it cannot be ignored even in October.

Three cookie-dough ice cream sandwiches lined up on a piece of parchment paper.

What is it about cookie dough that just makes me so, so happy? Right out of the freezer, the cookie dough is firm but still soft enough to bite into which results in sublime cookie dough overload.

If you want to be a total rockstar, make your own cookie dough ice cream (um, which I did not) and report back. I’ll bow down to your feet and beg for a sample.

Step-by-step pictures and word instructions on how to make homemade chocolate chip cookie dough ice cream sandwiches.

One Year Ago: Little Quinoa Patties
Two Years Ago: Pumpkin-Maple Hazelnut Bread
Three Years Ago: Peanut Butter Chocolate Chip Cookies


Chocolate Chip Cookie Dough Ice Cream Sandwiches

4.63 stars (67 ratings)


  • ½ cup (113 g) salted butter
  • cup (71 g) packed light brown sugar
  • ¼ cup (53 g) granulated sugar
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 ¼ cup (178 g) all-purpose flour (see note)
  • 1 cup (170 g) mini chocolate chips
  • Nonstick cooking spray
  • Quart cookie dough ice cream, softened to spreadable consistency


  • For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips.
  • Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
  • Scatter half of the dough into the pan and use your hands to press it into an even layer.
  • Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.
  • Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)
  • Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
  • Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
  • Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
  • Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing – I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don’t melt!


This Recipe Contains Raw Flour: when I posted the recipe way back in 2013, there wasn’t an outcry over raw flour like there is today. So please do your reading/research to decide whether you feel like it’s sensible to eat raw flour. Here’s an article to reference from the CDC. You can experiment using other types of flours in place of the all-purpose flour OR you can toast the all-purpose flour in the oven until golden and cooked, let it cool, and then use it in the recipe. 
Serving: 1 Ice Cream Sandwich, Calories: 536kcal, Carbohydrates: 70g, Protein: 7g, Fat: 27g, Saturated Fat: 17g, Cholesterol: 66mg, Sodium: 252mg, Fiber: 2g, Sugar: 53g

Recipe Source: adapted from this post from the book I Scream Sandwich