Pretty non-seasonal, but very enjoyable – ice cream sandwiches using cookie dough as the outsides. You could certainly make your own ice cream, but buying ice cream brings this one down to minimal hands-on time, which is nice. Technically raw flour can have E. coli, so if you’re worried about that you can toast the flour (bake in a thin layer at 350 for 5-10 minutes, until golden), but…I haven’t ever really let that fear stop me from eating raw doughs/batters before, so why stop now? (That is obviously extremely not medical advice!)

Ingredients:

Cut two 8″ wide strips of parchment paper, long enough to stick up past the sides of an 8″ pan. Cross them, so that the bottom and all 4 walls of your 8″ pan are lined with parchment, then set aside.

The knives are just holding the parchment in place for now.

To make the cookie dough, either in a microwave safe bowl or a large saucepan on medium heat, melt the butter with the sugars, stirring to combine. If using the stove, remove from the heat.

Stir in the milk, vanilla, and salt, then add the flour.

Let cool, if necessary, so that the dough won’t melt the chocolate chips, then stir them in as well.

Divide the dough in half and press half into the pan, using a silicone spatula and/or your hands to press until it evenly covers the bottom of the pan.

Place an additional piece of parchment on top of the dough, then repeat with the other half of the cookie dough, creating two layers. Cover the pan and freeze for at least an hour. During that hour, or when ready to turn into sandwiches, let the ice cream soften slightly (place in the fridge rather than letting it melt straight to soup).

Remove the cookie dough from the pan and peel off the parchment. Replace the bottom layers of parchment in the pan, and put the bottom piece of cookie dough back in.

Spread the softened ice cream over the cookie dough into an even layer, and then top with the second piece of cookie dough, pressing gently to make them hold together.

Cover and freeze at least 2 hours, ideally longer.

When ready to serve, if you want perfect looking slices, run a sharp knife under hot water then wipe it dry and slice into squares, using the hot water between each slice. (I super didn’t do that.) Enjoy, and of course store any leftovers in the freezer.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

From Mel’s Kitchen Cafe.

• 1/2 cup salted butter
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cup all-purpose flour 
• 1 cup mini chocolate chips
• 1 quart cookie dough ice cream

Cut two 8″ wide strips of parchment paper, long enough to stick up past the sides of an 8″ pan. Cross them, so that the bottom and all 4 walls of your 8″ pan are lined with parchment, then set aside.

To make the cookie dough, either in a microwave safe bowl or a large saucepan on medium heat, melt the butter with sugars, stirring to combine. If using the stove, remove from the heat. Stir in the milk, vanilla, and salt, then add the flour. Let cool, if necessary, so that the dough won’t melt the chocolate chips, then stir them in as well. Divide the dough in half and press half into the pan, using a silicone spatula and/or your hands to press until it evenly covers the bottom of the pan. Place an additional piece of parchment on top of the dough, then repeat with the other half of the cookie dough, creating two layers. Cover the pan and freeze for at least an hour. During that hour, or when ready to turn into sandwiches, let the ice cream soften slightly.

Remove the cookie dough from the pan and peel off the parchment. Replace the bottom layers of parchment in the pan, and put the bottom piece of cookie dough back in. Spread the softened ice cream over the cookie dough into an even layer, and then top with the second piece of cookie dough, pressing gently to make them hold together. Cover and freeze at least 2 hours, ideally longer.

When ready to serve, if you want perfect looking slices, run a sharp knife under hot water then wipe it dry and slice into squares, using the hot water between each slice. Enjoy, and store any leftovers in the freezer.