No-Bake Cookie Dough Ice Cream Sandwiches With Dark Chocolate Dip
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.
Finished with a dunk in dark chocolate and a sprinkle of flaky sea salt, this decadent dessert delivers a refreshing contrast of creamy, chewy, and crunchy textures. Whether you're hosting a backyard barbecue, cooling off after a pool party, or upgrading your weeknight dessert, this elevated ice cream truck classic is a summer must-have.
10min
Prep time
0min
Cook time
8
Servings
No-Bake Cookie Dough Ice Cream Sandwiches With Dark Chocolate Dip
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.
Finished with a dunk in dark chocolate and a sprinkle of flaky sea salt, this decadent dessert delivers a refreshing contrast of creamy, chewy, and crunchy textures. Whether you're hosting a backyard barbecue, cooling off after a pool party, or upgrading your weeknight dessert, this elevated ice cream truck classic is a summer must-have.
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.
Finished with a dunk in dark chocolate and a sprinkle of flaky sea salt, this decadent dessert delivers a refreshing contrast of creamy, chewy, and crunchy textures. Whether you're hosting a backyard barbecue, cooling off after a pool party, or upgrading your weeknight dessert, this elevated ice cream truck classic is a summer must-have.
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.
Transfer dough to prepared baking sheet and press into an even 16x8-inch rectangle. Transfer to freeze until solid, about 20 minutes.
Allow ice cream to set at room temperature for at least 10 minutes.
Line an 8x8-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.
Place dark chocolate in a small microwave-safe bowl. Microwave chocolate in 30-second increments, stirring in between, until melted.
Dip ice cream sandwiches halfway with chocolate, allow excess to drip back into the bowl.
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 Before You Start:
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.
Soften the ice cream properly. Ten minutes at room temperature is the starting point, but your kitchen temperature matters. You're looking for a consistency that spreads easily without being runny. If it starts to melt at the edges, pop it back in the freezer for a few minutes before spreading.
Press the dough evenly. Uneven layers make cutting harder and result in sandwiches where one bite is mostly cookie dough and the next is mostly ice cream. Use the bottom of a flat measuring cup or an offset spatula to get a uniform layer.
Cut with a hot knife. Run a sharp knife under hot water, wipe it dry, then slice. Repeat between each cut for clean edges.
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.
Frequently Asked Questions
How do I get the ice cream consistency right before spreading?
Ten minutes at room temperature is the starting point, but your kitchen temperature matters. You're looking for a consistency that spreads easily without being runny. If it starts to melt at the edges, put it back in the freezer for a few minutes before continuing.
What role does butter play in the cookie dough?
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.
How do I get even layers and clean cuts?
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.
Can I make these ahead of time?
Yes. 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.
How long do these keep in the freezer and what's the best way to store them?
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.
