Chocolate Chip Cookie Ice Cream Sandwiches (The Easy Way)
A simple, make-ahead summer dessert made with refrigerated cookie dough and creamy vanilla ice cream. Perfect for parties, BBQs, and feeding a crowd.
Servings: 24 servings
Ingredients
- 2 packages refrigerated chocolate chip cookie dough 24 pieces each
- 1½ quarts vanilla bean ice cream softened
Instructions
- Preheat the oven to 350°F.
- Line a 12 x 10 to 14 x 11-inch high-sided baking or roasting pan with parchment paper, leaving overhang.
- Press one package of cookie dough into an even layer.
- Bake for 12 to 15 minutes until lightly golden. Remove and cool slightly.
- Repeat with the second package of cookie dough using fresh parchment. Cool completely.
- Line the pan again with parchment.
- Place one cookie slab upside down into the pan.
- Spread the softened ice cream evenly over the cookie.
- Top with the second cookie slab.
- Freeze for at least 4 hours, preferably overnight.
- Lift out using the parchment, slice into squares, and serve.
