No Bake Cookie Dough Ice Cream Sandwich

Dessert 94 Last Update: Mar 17, 2022 Created: Mar 17, 2022
No Bake Cookie Dough Ice Cream Sandwich
  • Serves: 16 People
  • Prepare Time: 20 Min.
  • Cooking Time: 1 Min.
  • Calories: 16
  • Difficulty: Easy
Print

An ice cream sandwich made with two chocolate chip cookies is great for the young and the young at heart. This recipe is super easy too — you don’t even need to fire up the oven.

Ingredients

Directions

  1. Mix peanut butter and butter in large bowl until well blended.
  2. Add sugars and vanilla; stir until blended and smooth.
  3. Stir in vanilla wafer crumbs and chocolate chips.
  4. Line 8-inch square pan with foil, with ends of foil extending over sides of pan.
  5. Press 1/2 of the dough into even layer pan.
  6. Pat remaining dough on parchment or wax paper into 8-inch square.
  7. Gently spread ice cream over layer on pan.
  8. Flip 8-inch square layer onto top of ice cream.
  9. Peel back parchment paper.
  10. Cover with foil.
  11. Freeze 3 hours or until firm.
  12. Let stand at room temperature 2 to 3 minutes to allow ice cream to soften slightly.
  13. Cut into 16 bars.
  14. Wrap each in plastic wrap.
  15. Store in freezer.

No Bake Cookie Dough Ice Cream Sandwich



  • Serves: 16 People
  • Prepare Time: 20 Min.
  • Cooking Time: 1 Min.
  • Calories: 16
  • Difficulty: Easy

An ice cream sandwich made with two chocolate chip cookies is great for the young and the young at heart. This recipe is super easy too — you don’t even need to fire up the oven.

Ingredients

Directions

  1. Mix peanut butter and butter in large bowl until well blended.
  2. Add sugars and vanilla; stir until blended and smooth.
  3. Stir in vanilla wafer crumbs and chocolate chips.
  4. Line 8-inch square pan with foil, with ends of foil extending over sides of pan.
  5. Press 1/2 of the dough into even layer pan.
  6. Pat remaining dough on parchment or wax paper into 8-inch square.
  7. Gently spread ice cream over layer on pan.
  8. Flip 8-inch square layer onto top of ice cream.
  9. Peel back parchment paper.
  10. Cover with foil.
  11. Freeze 3 hours or until firm.
  12. Let stand at room temperature 2 to 3 minutes to allow ice cream to soften slightly.
  13. Cut into 16 bars.
  14. Wrap each in plastic wrap.
  15. Store in freezer.

You may also like

Newsletter

Sign up to receive email updates on new recipes.