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This homemade cookie dough ice cream sandwich recipe transforms simple ingredients into a decadent frozen treat that rivals anything from the store. The combination of chewy eggless cookie dough with creamy ice cream and a chocolate shell creates the perfect balance of textures and flavors.
I first created these when my niece was visiting for the summer and couldn't find her favorite store brand that was free from additives. These homemade sandwiches quickly became our Friday night tradition, with everyone gathering in the kitchen to help assemble them.
Ingredients
- Almond flour: Forms the base of our eggless cookie dough providing a tender texture without gluten
- Tapioca starch: Acts as a binder giving the cookie dough the perfect chew
- Mini chocolate chips: Create pockets of chocolatey goodness throughout the dough
- Sea salt: Balances the sweetness and enhances all flavors
- Vanilla extract: Adds warmth and classic cookie flavor
- Maple syrup: Sweetens naturally while adding moisture
- Ghee or coconut oil: Provides richness and holds everything together
- Dairy free vanilla ice cream: Creates the creamy center
- Chocolate chips: Adds the perfect shell that cracks when you bite
- Coconut oil: Helps the chocolate coating set properly with a beautiful shine
Step-by-Step Instructions
- Create the Cookie Dough:
- Combine almond flour, tapioca starch, mini chocolate chips, and sea salt in a medium mixing bowl. Pour in vanilla, maple syrup, and your melted fat of choice. Mix gently just until everything comes together. Overmixing will make the dough tough, so stop as soon as no dry spots remain.
- Form the Base Layer:
- Line half a cookie sheet with parchment paper. Press the cookie dough into an even rectangle about 9 by 10 inches and approximately 1/2 inch thick. Use your hands to ensure even thickness throughout. Place in freezer for 30 minutes to firm up while you prepare the ice cream layer.
- Prepare the Ice Cream:
- Transfer your pint of ice cream to the refrigerator while the cookie dough freezes. This gentle softening makes it easier to spread without melting completely. The perfect consistency should be similar to soft serve but not runny.
- Assemble the Layers:
- Remove the frozen cookie dough and cut into two equal rectangles. Spread softened ice cream evenly across one rectangle. Place the second rectangle on top and gently press down, being careful not to force the ice cream out the sides. Use a spatula to smooth any ice cream that escapes around the edges. Return to freezer for about 2 hours until completely solid.
- Prepare the Chocolate Coating:
- Just before cutting the sandwiches, melt chocolate chips with coconut oil in a double boiler, stirring frequently until completely smooth. Keep the mixture over the warm water to maintain its liquid consistency while dipping.
- Cut and Dip:
- Remove the frozen sandwich block and cut into 10 rectangular portions. Working quickly, dip each sandwich partway into the melted chocolate and place back on the parchment lined sheet. Use remaining chocolate to create decorative drizzles across the tops. Return to freezer for at least 1 hour before serving.
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The mini chocolate chips in the cookie dough are truly what make these special. I discovered their importance when I once tried making these with regular sized chips which were too large and made cutting the frozen sandwiches difficult. The mini size distributes perfectly throughout every bite.
Perfect Storage Method
To prevent freezer burn, wrap each sandwich individually in parchment paper before placing them in an airtight container. This extra layer of protection keeps them fresh for longer and prevents them from sticking together. For best texture, let them sit at room temperature for 3-5 minutes before serving so the ice cream softens slightly while the cookie dough remains chewy.
Ingredient Swaps That Work
If almond allergies are a concern, substitute sunflower seed flour for the almond flour in equal measure. The flavor will be slightly different but still delicious. For those who prefer different sweeteners, honey works well in place of maple syrup, though it will impart a distinct flavor. When selecting chocolate for dipping, dark chocolate creates a less sweet contrast that many adults prefer, while milk chocolate is often a hit with younger eaters.
Flavor Variations To Try
Once you master the basic recipe, experiment with different ice cream flavors to create your own signature sandwiches. Coffee ice cream paired with the chocolate chip cookie dough creates a mocha experience, while mint chocolate chip transforms these into grasshopper-inspired treats. For special occasions, try cinnamon ice cream during fall gatherings or strawberry ice cream for Valentine's Day themed sandwiches.
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Frequently Asked Questions
- → Can I make these ice cream sandwiches dairy-free?
Yes! Use coconut oil instead of ghee in the cookie dough and choose a dairy-free vanilla ice cream like homemade coconut ice cream or store-bought options like Coconut Bliss.
- → How long do these ice cream sandwiches keep in the freezer?
When stored in a sealed container, these ice cream sandwiches will keep well in the freezer for up to 1 week.
- → Can I use regular flour instead of almond flour?
This particular recipe is designed for almond flour to create a specific texture. Using regular flour would require different proportions and likely additional ingredients like eggs and leavening agents.
- → Why do you need to freeze the cookie dough before adding ice cream?
Freezing the cookie dough for 30 minutes firms it up, making it easier to handle and preventing it from breaking when adding the ice cream layer. This ensures clean layers in your final sandwiches.
- → Can I use different flavors of ice cream?
Absolutely! While vanilla complements the chocolate chip cookie dough nicely, you can experiment with other flavors like chocolate, strawberry, or even mint chocolate chip for variety.
- → What's the purpose of the coconut oil in the chocolate dipping mixture?
The coconut oil helps thin the melted chocolate to a better dipping consistency and gives the chocolate shell a better texture when frozen, preventing it from becoming too hard and brittle.