Cookie Dough Ice Cream Sandwiches
The perfect summertime treat without the guilt of eating raw cookie dough!
makes 16 small sandwiches | difficulty level: easy
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3 tbsp. milk
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 1/2 cups flour (or gluten-free flour)
- 1/2 cup mini chocolate chips
- 1/2 cup mini m&m's
- 2 cups ice cream
- Microwave butter and sugars in large microwavable bowl in 30 second increments for a total of 2 minutes. Stir until mixture is melted and smooth.
- Stir in milk, vanilla and salt. Then add flour, stirring until well combined. Refrigerate for 15 minutes. Stir in chocolate chips and mini m&m's.
- Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into pan. Roll out remaining dough on a lightly floured surface to 8-inch square. Gently spread ice cream over layer on pan - you may need to let the ice cream soften slightly. Place 8-inch square layer over ice cream. (If dough layer is too warm, freeze for 15 minutes before placing over ice cream). Cover and return to freezer.
- Freeze for 2 hours or until firm. Cut into 16 bars and wrap in plastic wrap. Keep frozen.
