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I stumbled across this cookie dough ice cream sandwich recipe during one of those sweltering summer days when turning on the oven seemed like a form of self torture. With a pantry check confirming I had most of the ingredients and a desperate need for something sweet that wouldn't heat up my kitchen, these no bake treats became my salvation.
My neighbor, who's typically skeptical of anything labeled "vegan" or "gluten free," stopped by as I was cutting these into squares. She accepted one to be polite and then proceeded to eat three more while asking for the recipe. When someone who normally turns their nose up at "healthy desserts" can't stop eating something, you know you've found magic.
What Goes In The Bowl
- Gluten free all purpose flour: The base of our edible cookie dough
- Pure maple syrup: Natural sweetness without that refined sugar grit
- Flax egg: The binding agent that keeps everything together
- Vegan butter: For that rich, buttery cookie dough flavor
- Vanilla extract: Because all good cookie dough needs vanilla
- Chocolate chips: It wouldn't be cookie dough without them
- Your favorite ice cream: Any flavor works, dairy or non dairy
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Sandwich Making Magic
- Safe Flour First
- Raw flour isn't safe to eat without heat treatment, so this step is crucial. I spread my gluten free flour on a baking sheet and pop it in the oven for five minutes at three hundred fifty degrees Fahrenheit. The microwave method works too, but I find the oven gives more even results. While technically this means turning on the oven briefly, it's much quicker than baking cookies. Let it cool completely before using hot flour will melt your butter and create a mess.
- Perfect Cookie Dough Consistency
- When mixing the dough, you're looking for that perfect cookie dough texture soft but not sticky. If it seems too dry, I add a teaspoon of plant milk at a time until it reaches that scoopable consistency. Too wet, and a little more flour does the trick. The magic of this dough is that it stays soft even when frozen, which is why getting the texture right from the start matters so much.
- Layering Strategy
- The trick to perfect layers is working with slightly softened ice cream. Too hard and you'll tear the cookie dough trying to spread it; too soft and it'll melt into the dough. I take my ice cream out of the freezer about ten minutes before assembly. When spreading it on the bottom cookie dough layer, I leave a small border around the edge as you press the top layer down, the ice cream spreads to fill the sandwich perfectly.
- Cutting Clean Squares
- For professional looking squares, I freeze the assembled sandwich block until very firm (at least four hours), then run my knife under hot water before each cut. This creates clean edges without tearing the cookie dough. I wipe the knife clean between cuts too. If you're making these for kids, smaller squares are perfect portion sizes and easier to eat before melting begins.
Last summer I made these for a neighborhood potluck, labeling them simply as "Cookie Dough Ice Cream Sandwiches" without mentioning they were vegan or gluten free. They disappeared faster than any other dessert at the table. The host texted me later asking for the recipe because her daughter with celiac disease had been able to enjoy them safely, not realizing they were made for her dietary needs.
Creative Variations
Try mint chocolate chip ice cream with a few drops of peppermint extract in the cookie dough. Use coffee ice cream and add a teaspoon of espresso powder to the dough for a mocha version. Swirl in some nut butter to the cookie dough for added richness and protein. Add sprinkles to the cookie dough for a birthday cake version. For chocolate lovers, add two tablespoons of cocoa powder to the dough and use chocolate ice cream.
Serving Suggestions
These sandwiches are perfect on their own, but for an extra special dessert, drizzle with a little chocolate sauce just before serving. For a dessert board, cut them into mini squares and arrange with fresh berries and additional chocolate chips. They make great birthday party treats served on popsicle sticks inserted into the sides for less messy eating.
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I've made these cookie dough ice cream sandwiches at least a dozen times now, tweaking the recipe slightly each time to perfect it. There's something deeply satisfying about creating a dessert that seems so indulgent but is actually made with relatively wholesome ingredients. And the fact that they satisfy both my cookie dough cravings and my ice cream addiction in one fell swoop? That's just efficient dessert engineering.
Frequently Asked Questions
- → Why do I need to heat-treat the flour?
- Raw flour can potentially contain harmful bacteria like E. coli. Heat-treating the flour kills these bacteria, making it safe to eat in no-bake recipes like this cookie dough.
- → Can I use regular flour instead of gluten-free?
- Yes, you can substitute regular all-purpose flour if you don't need the recipe to be gluten-free. Just remember to heat-treat it the same way for food safety.
- → What's a good substitute for flax eggs?
- If you don't have ground flax, you can use 1 tablespoon of chia seeds mixed with 2 tablespoons of water. If you're not vegan, a regular egg will also work.
- → Can I use different mix-ins besides chocolate chips?
- Absolutely! Try dairy-free white chocolate chips, chopped vegan candy pieces, dried fruit bits, or crushed cookies for different flavor combinations.
- → How can I make individual sandwiches instead of one large one?
- Instead of making one large sheet, form smaller cookie dough circles, freeze them, then sandwich the ice cream between two circles. This creates more traditional round ice cream sandwiches.