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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 layers and a generous scoop of vanilla ice cream, assembled straight from the freezer. Heat-treated flour makes the dough safe to eat while staying firm enough to slice into clean rectangles.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Edible cookie dough
  • 2 cup all-purpose flour heat-treated (bake at 350F for 5 minutes, cooled)
  • 1 cup (2 sticks) unsalted butter softened
  • 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
Filling
  • 0.5 gallon vanilla ice cream slightly softened

Equipment

  • 1 sheet pan
  • 1 parchment paper

Method
 

Heat-treat the flour (makes cookie dough edible)
  1. Preheat oven to 350F and spread the all-purpose flour in a thin even layer on a sheet pan; bake for 5 minutes, then cool completely before using.
Make the edible cookie dough
  1. Beat softened unsalted butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes, until lighter in color and texture.
  2. Add whole milk, vanilla extract, and salt, then mix until smooth and fully combined with no dry streaks visible.
  3. Stir in the cooled heat-treated all-purpose flour just until a dough forms, then fold in mini chocolate chips so they’re evenly distributed.
Freeze cookie dough layers
  1. Divide the cookie dough in half and press each half into a parchment-lined 9x13 pan in an even 1/2-inch layer.
  2. Freeze both dough layers for 30 minutes at freezer temperature until firm to the touch.
Assemble the ice cream sandwiches
  1. Spread a 1-inch layer of slightly softened vanilla ice cream over one frozen dough layer, keeping it level to the edges.
  2. Carefully flip the second frozen dough layer on top of the ice cream so the edges align.
  3. Press gently to seal, then freeze at freezer temperature for at least 2 hours until completely firm.
Slice and serve
  1. Slice into rectangles with a warm knife, wiping the blade as needed between cuts for clean edges.
  2. Serve immediately, or wrap individually for grab-and-go portions.

Notes

Pro tip: cool heat-treated flour fully before mixing to prevent greasy, loose dough. Store wrapped sandwiches in the freezer up to 2 weeks (no thawing needed); freeze yes. For a lower-sugar option, use reduced-sugar vanilla ice cream and slightly decrease the granulated sugar to 2 tbsp while keeping the flour treatment the same for edible dough safety.