Cookie Monster Ice Cream Sandwich

By Eat More Chocolate Team      

April 16, 2015

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An ice cream sandwich made from chocolate chip ice cream packed between… two layers of cookie dough! Yes, that’s cookie dough – ice cream – more cookie dough. Now that is an ice cream sandwich worthy of it’s name, Cookie Monster!

  • Yields: 16 Bars


For the Chocolate Chip Ice Cream

Whisk ½ cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1½ cups (360 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.

Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. While the mixture spins, melt the chocolate and oil in the microwave or in a small saucepan until you can stir it smooth. Let cool to room temperature, keeping it fluid.

With the machine running, drizzle in the cooled melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.) Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, at least 4 hours.

For the Cookie Dough

Melt the butter with the brown and granulated sugar in a small saucepan, stirring to dissolve the sugar. Transfer to a bowl and stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let cool completely, then stir in the chips. (If the chips begin to melt, stop stirring—the swirls will be pretty.)

Line an 8-inch (20-cm) freezer-safe baking pan with two pieces of lightly oiled waxed paper or parchment paper so the papers extend well beyond the edges of the pan on all four sides as a sling for easy removal. Scatter half of the dough into the pan and use your fingers to pack it into an even layer. Top with lightly oiled waxed or parchment paper, oiled side down.

Place another lightly oiled waxed or parchment paper in the pan, leaving 2 inches (5 cm) of paper extending at each end. Scatter and press the remaining dough into an even layer. Top with lightly oiled waxed paper or parchment, oiled side down. Freeze the dough layers until firm, at least 1 hour.

To Assemble the Sandwich:

Use the flaps to lift out the top cookie dough layer. Peel the paper from one side and loosely replace it. Flip the layer over and do the same to the other side. Repeat with the second cookie dough layer. Place both layers back in the freezer.

Form sandwiches in the baking pan, using the bottom two pieces of parchment extended on all sides to line the pan. Place one slab of cookie dough top-side down in the pan and spread softened ice cream over it in an even layer. Top with the second slab of cookie dough, top-side up, pressing firmly to evenly distribute the ice cream. Wrap tightly in the plastic wrap and freeze until very firm, at least 6 hours or overnight, for easiest cutting.

When the ice cream is very firm, take the pan from the freezer, remove and unwrap the block, and place it on a flat cutting surface. Use a sharp, heavy knife to cut the block into 4 strips in each direction to form 16 bars. To make 64 bite-size treats, cut each bar into quarters. Dip the knife in hot water and wipe it dry between cuts.


For the Chocolate Chip Ice Cream

2 cups (480 ml) whole milk

¹⁄³ cup (67 g) granulated sugar

2 tablespoons golden syrup or light agave nectar

2 tablespoons tapioca starch

¼ teaspoon kosher salt

1 cup (240 ml) heavy cream

½ teaspoon pure vanilla extract

½ cup (100 g) bittersweet (60 to 70 percent) chocolate, chopped or chips

1 tablespoon neutral vegetable oil or coconut oil

For the Cookie Dough

½ cup (1 stick / 113 g) unsalted butter

¹⁄³ cup packed (67 g) light brown sugar

¼ cup (50 g) granulated sugar

2 tablespoons milk, whole or 2%

½ teaspoon pure vanilla extract

½ teaspoon kosher salt

1¼ cup (165 g) all-purpose flour

1 cup (200 g) mini chocolate chips

Neutral vegetable oil, for the waxed or parchment paper