Cookie Dough Ice Cream Sandwiches

For lovers of raw cookie dough, these jaw-dropping frozen dessert sandwiches square measure the final word treat: that includes layers of raw cookie dough and an expensive, sugar frozen dessert in between.

Cookie Dough Ice Cream Sandwiches

This is chocolate chip cookie dough frozen dessert deconstructed, with 2 skinny layers of safe-to-eat raw cookie dough in situ of wherever the cookies would generally be. And in between lies an extremist wealthy and creamy sugar soft ice cream, glorious on its own however divine once paired with cookie dough.

Ok, therefore I admit that I have already got a cookie dough frozen dessert sandwich instruction in my book (in reality, it’s on the cover!) It’s an excellent instruction, I’m not locution it’s not (I wouldn’t have place it within the book if it wasn’t), with a thick layer of homespun chocolate chip cookie dough frozen dessert sandwiched between 2 sweet and salty semi-sweet chocolate cookies. I mean, it sounds superb, right? as a result of it's.

Cookie Dough Ice Cream Sandwiches

But tho' they could each be referred to as constant factor, I promise you I’m not continuation myself here (and I admit I’ve recurrent recipes before, albeit not intentionally). Rather, these cookie dough frozen dessert sandwiches square measure a unique beast entirely. The cookie dough is that the main focus here, pure and pure with no chocolate cookie to distract you from your cookie dough cloud nine.

That, and, well, let’s face it, they’re easier. These square measure the frozen dessert sandwiches that you’ll create once you’re desire cookie dough and frozen dessert sandwiches however don’t wish to cope with the time/effort to form the cookies.

Cookie Dough Ice Cream Sandwiches

For Ice Cream :
  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract or paste
  • pinch fine sea salt

For Cookie Dough :
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at cool room temperature
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 1/4 cups (5 ounces) all-purpose flour*
  • 1/2 cup mini semisweet chocolate chips

  1. To prepare ice cream, pour 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls. Alternatively, you can use a gallon sized zip-top freezer bag and place it in a bowl of ice water (this will cool down the ice cream base just as, if not more quickly than two bowls).
  2. In a saucepan, combine remaining cream, milk, sugars, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture starts to steam (do not let it boil).
  3. In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
  4. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not let it to boil.
  5. Pour mixture through a fine mesh sieve into the bowl with the cold cream, discarding any solids. Add vanilla paste or extract and let cool to room temperature, stirring occasionally. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.
  6. While ice cream is chilling, prepare the cookie dough. In a large mixing bowl or the bowl of a stand mixer, beat together butter and sugars for 1 to 2 minutes or until light and fluffy. Add vanilla and salt and mix until incorporated, scraping down the sides of the bowl as needed.
  7. Add flour and mix on low speed until incorporated; then add milk and mix until combined. Mix in chocolate chips. Cover and refrigerate dough for at least 30 minutes so it will be easier to work with.
  8. Line two 8-by-8-inch square baking pans with parchment paper. Divide chilled dough in half (about 10 ounces per pan). Press one half of dough into each pan. It helps to use a flat glass or tart tamper to help you press the dough into a thin, even layer (I used a fondant smoother which has a nice square edge and makes this particularly easy.) If you only have one baking pan, press in half the dough, then lift out the entire piece; line the pan with another piece of parchment and repeat. Freeze cookie dough layers in the baking pans for at least 1 hour or overnight, until ready to use.
  9. Churn ice cream in an ice cream machine according to manufacturer’s instructions.
  10. When ice cream is the consistency of soft serve, spoon into baking pan on top of one layer of cookie dough, spreading into an even layer (you can choose to use all of the ice cream or just some of it depending on how thick you want your sandwiches – I used about 2/3 of it).
  11. Invert second layer of cookie dough and gently place on top of ice cream, pressing very lightly to adhere. You can leave the piece of parchment stuck to the top if you like, otherwise wrap in plastic wrap or foil and freeze overnight until solid.
  12. To serve, gently lift out entire block using parchment paper as a handle. Place on a cutting board and cut into squares using a large knife. Serve immediately, or wrap sandwiches in waxed paper and return to freezer until ready to serve.

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