Do you feel like you've seen this recipe before? Then either you have been following me since day one (woo hoo!), or you've back-stalked my site enough to know I posted this same recipe for cookie dough ice cream sandwiches right when I started my blog. Either way, I love ya!
I posted this recipe when about three people were following my blog, and I was too cool to capitalize any words on my posts. So now that my audience has increased substantially and I have a much better idea of what I'm doing, I decided it was definitely worth re-sharing. Possibly the easiest and most drool-worthy recipe I've made to date, these cookie dough ice cream sandwiches are a hit with everyone — and I mean everyone.
No surprise there however. After all, who doesn't love raw cookie dough and ice cream? Admit it, you've been caught on numerous occasions taking a spoon straight to the tub of ice cream or case of cookie dough. This recipe makes it easy and acceptable for you to eat both all day err' day. And with warm weather right around the corner, you'll never want to eat ice cream any other way, ever again.
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 3 tsp. milk
- 2 tsp. pure vanilla extract
- A pinch of salt
- 3/4 cup mini chocolate chips
- 1 cup all-purpose flour
- 1 stick of unsalted butter, softened
- 1 quart of cookie dough ice cream, softened
- 8x8 baking tray
- Parchment paper
- Large spoon
- Mixing bowl (alternative: electronic mixer)
3. Spread your desired amount of ice cream evenly over the flattened dough. Smooth ice cream out evenly using the bottom of a large spoon.
4. Place the pan in the freezer for 30 minutes.
5. Place the other half of the cookie dough on top of ice cream. Gently press your hands down upon the top layer of cookie dough.
6. Cover pan with parchment paper, and freeze for 3 to 4 hours or until firm.
7. Cut the frozen ice cream cookie dough into desirable sized sandwiches. Enjoy!
Images: Public Lives, Secret Recipes (4)