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No-Bake Cookie Dough Ice Cream Sandwiches

No-bake cookie dough ice cream sandwiches with thick, soft edible chocolate chip cookie dough slabs and vanilla ice cream. Made by heat-treating the flour so the dough stays safe and freezer-stable for easy summer dessert sandwiches.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour, heat-treated
  • 2 cup all-purpose flour, heat-treated Heat-treat before mixing: bake at 350F for 5 minutes, then cool.
unsalted butter
  • 1 cup (2 sticks) unsalted butter, softened
brown sugar
  • 0.75 cup brown sugar, packed
granulated sugar
  • 0.25 cup granulated sugar
whole milk
  • 0.25 cup whole milk
vanilla extract
  • 2 tsp vanilla extract
salt
  • 0.5 tsp salt
mini chocolate chips
  • 1.5 cup mini chocolate chips
vanilla ice cream
  • 0.5 gallon vanilla ice cream, slightly softened

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Heat-Treat Flour (Make Cookie Dough Safe)
  1. Preheat the oven to 350F and spread the all-purpose flour on a sheet pan in an even layer. Bake for 5 minutes, then cool completely before using.
Mix the Edible Cookie Dough
  1. Beat the softened butter, brown sugar, and granulated sugar until fluffy. Mix until smooth and lighter in color.
  2. Beat in the milk, vanilla extract, and salt until the mixture is smooth. Scrape the sides as needed to fully combine.
  3. Stir in the heat-treated flour until a dough forms, then fold in the mini chocolate chips. Stop mixing once the dough holds together and the chips are evenly distributed.
Freeze the Cookie 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. Level the tops so they freeze uniformly.
  2. Freeze both dough layers for 30 minutes until firm. The surface should feel solid and not spread when touched lightly.
Assemble the Ice Cream Sandwiches
  1. Spread a 1-inch layer of slightly softened vanilla ice cream over one frozen dough layer. Work quickly so the dough stays firm while you add the ice cream.
  2. Carefully flip the second frozen dough layer on top of the ice cream. Align the edges as you lower it so the ice cream doesn’t ooze out.
  3. Press gently to create an even sandwich and freeze for at least 2 hours until completely firm. The center should be solid straight from the freezer.
Slice and Serve
  1. Slice into rectangles using a warm knife, then serve immediately. Warming the blade helps keep the edges clean as you cut.
  2. Wrap any extras individually and store them cold until ready to eat. Keep the sandwiches in the freezer to maintain their firm texture.

Notes

Pro tip: cool the heat-treated flour fully before mixing—warm flour can make the butter seize and the dough won’t press as smoothly. Refrigerate: not recommended (ice cream softens quickly). Freeze: yes—store wrapped sandwiches for up to 2 months for best texture. Dietary swap: use a 1:1 gluten-free all-purpose baking flour blend in place of the wheat flour and heat-treat it the same way for an option closer to gluten-free cookie dough.