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No-Bake Cookie Dough Ice Cream Sandwiches

No-bake cookie dough ice cream sandwiches with heat-treated, edible chocolate chip cookie dough and a thick vanilla ice cream layer. Freezer-ready frozen dessert that slices clean with a warm knife and holds its shape straight from the freezer.
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Prep Time 25 minutes
freezing 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cookie dough
  • 2 cup all-purpose flour heat-treated (bake at 350F for 5 minutes, cooled)
  • 1 cup unsalted butter softened (2 sticks)
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 1.5 cup mini chocolate chips
ice cream layer
  • 0.5 gallon vanilla ice cream slightly softened

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Heat-Treat the Flour (for edible dough)
  1. Spread all-purpose flour on a sheet pan in an even thin layer and bake at 350F for 5 minutes. Let the flour cool completely so it won’t melt the butter.
Make the Cookie Dough
  1. Beat softened unsalted butter, brown sugar, and granulated sugar until fluffy. Mix until the mixture looks lighter in color and holds ridges.
  2. Add whole milk, vanilla extract, and salt, then mix until smooth. Scrape the sides to make sure everything is fully incorporated.
  3. Stir in the heat-treated all-purpose flour until a dough forms. Fold until no dry flour remains.
  4. Fold in mini chocolate chips evenly throughout the dough. The dough should be thick and studded with chips.
Freeze Dough Layers
  1. Divide the dough in half and press each half into a parchment-lined 9x13 pan in an even 1/2-inch layer. Keep the surface level for clean sandwich slices.
  2. Freeze both dough layers for 30 minutes until firm. They should feel set and not bend when nudged.
Assemble and Freeze
  1. Spread a 1-inch layer of slightly softened vanilla ice cream over one frozen dough layer. Leave a small border so it doesn’t squeeze out too much at the edges.
  2. Carefully flip the second frozen dough layer on top of the ice cream. Align the edges and set it down gently so the ice cream doesn’t smear.
  3. Press gently to help the layers adhere. Freeze at least 2 hours until completely firm.
Slice and Serve
  1. Slice into rectangles using a warm knife. Serve immediately for the cleanest layers and best texture.
  2. Wrap individually if not serving right away. Freeze any leftovers until needed, and thaw briefly for easier bites.

Notes

Pro tip: bake and cool the flour fully before mixing—warm flour can melt butter and make dough too soft. Store assembled sandwiches covered in the freezer for up to 2 weeks; for best texture, keep parchment between layers. Freezer yes—do not refrigerate for extended time. Dietary swap: use a 1:1 gluten-free all-purpose flour blend labeled for baking and heat-treat it the same way for a gluten-free version.