Dana Pollack’s Cookie Dough Ice Cream Sandwich Recipe | Pioneer Woman

Heat-treated batter transforms into chewy frozen bites bringing flavor to every gathering.

By Medha deb

Created on Sep 22, 2025

Heat-treated batter transforms into chewy frozen bites bringing flavor to every gathering.

Introduction

Summertime calls for indulgent, crowd-pleasing desserts, and Dana Pollack’s Cookie Dough Ice Cream Sandwich recipe delivers exactly that. These bars combine edible cookie dough with your favorite ice cream, creating a portable, shareable treat that’s both nostalgic and refreshing. No baking is required—just a little planning, mixing, and freezing—making this recipe as easy as it is delicious.

Why You’ll Love This Recipe

What sets these cookie dough ice cream sandwiches apart is their soft, chewy texture and rich flavor, thanks to the use of melted butter and a combination of sugars. Unlike traditional ice cream sandwiches, which use baked cookies, these bars are made with edible cookie dough that is safe to eat—flour is heat-treated to eliminate any risk of foodborne illness—and has the unmistakable taste of homemade cookie batter. The recipe is customizable, allowing you to choose your favorite ice cream flavor and make it as simple or as creative as you wish.

Key Ingredients & Their Roles

Butter: Melted and blended with sugars for a chewy, rich dough.
Light Brown Sugar & Granulated Sugar: The duo provides sweetness, moisture, and caramel notes.
Milk: Adds a hint of creaminess and helps bind the dough.
Vanilla Extract: Enhances the depth of the cookie dough flavor.
All-Purpose Flour (Heat-Treated): Heat-treated to ensure safety, it gives structure to the edible dough.
Kosher Salt: Balances sweetness and intensifies flavors.
Mini Chocolate Chips: For classic cookie dough texture and taste.
Your Favorite Ice Cream (Softened): The creamy, melt-in-your-mouth filling that makes this dessert a true sandwich.

Step-by-Step Recipe Directions

Follow these steps to create perfect cookie dough ice cream sandwiches for your next gathering or a special treat at home.

Prep-Ahead Tip: Heat-Treat Your Flour

First and foremost, you need to make sure your edible cookie dough is safe to consume. To eliminate any risk of bacteria from raw flour, spread all-purpose flour on a baking sheet and bake at 350°F for about 5 minutes. Let it cool completely before using.

Step 1: Line Your Pan

Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving some overhang on all sides to make it easy to lift your dough and ice cream bars later.

Step 2: Mix the Dough

In a large mixing bowl, stir together the melted butter, both sugars, milk, and vanilla extract until well combined. Gently mix in the cooled, heat-treated flour and salt until just incorporated. Fold in the mini chocolate chips—do not overmix, as you want the dough to stay soft and chewy.

Step 3: Form the Base

Press half of the cookie dough into the prepared pan, smoothing it out as evenly as possible. The parchment overhang will help you flatten it uniformly. Place another piece of parchment on top, then use another pan or a flat object to press down for an even layer.

Step 4: Freeze the Dough

Freeze the pan for about 1 hour, or until the dough is firm. This step ensures your bars hold together when sliced.

Step 5: Add the Ice Cream Layer

Remove the pan from the freezer and the parchment from the top. Spread a layer of softened ice cream over the cookie dough base, smoothing it evenly. The ice cream should be softened just enough to spread easily but not melted.

Step 6: Add the Top Layer

Press the remaining cookie dough over the ice cream layer, smoothing it down gently with your hands or the back of a spoon. If the dough is too firm to press, let it sit at room temperature for a few minutes.

Step 7: Freeze Until Set

Place the pan back in the freezer for several hours, or until everything is completely firm.

Step 8: Slice and Serve

When ready to serve, lift the slab out of the pan using the parchment paper, place it on a cutting board, and slice into bars or squares. Enjoy them immediately, or wrap individually in parchment or plastic wrap for storage in the freezer.

Tips for Success and Variations

Customize Your Ice Cream: While vanilla is classic, try chocolate, strawberry, or mint chocolate chip for a twist.
Add Mix-Ins: Stir nuts, sprinkles, crushed candies, or cookie pieces into the dough or ice cream layers for extra texture and flavor.
Adjust Thickness: For thinner bars, use a larger pan; for thicker, more substantial sandwiches, use a smaller pan.
Let the Ice Cream Soften: Don’t microwave—simply let it sit on the counter for 5–10 minutes for easier spreading.
Storage: Bar ice cream sandwiches will keep well in the freezer wrapped individually in plastic wrap for up to 2 weeks.

At-a-Glance: Time & Servings
Prep Time	Freeze Time	Total Time	Servings
20 minutes	3.5 hours	4+ hours	9–12 bars

Why Edible Cookie Dough Is a Safe and Fun Dessert

Raw flour carries a small risk of bacterial contamination, but by heat-treating it before mixing, you make it safe to consume without baking. This technique unlocks the joy of eating cookie dough directly—something both kids and adults love. Plus, the absence of eggs further reduces food safety concerns.

Frequently Asked Questions

Can I use a different kind of flour?

Yes, you can experiment with whole wheat flour or gluten-free flour blends, but always heat-treat your flour.

How do I keep the dough from being too crumbly?

If your dough is dry or crumbly, add a little more milk (one teaspoon at a time) until it holds together.

Can I make these sandwiches nut-free?

Absolutely, just omit nuts and check that your chocolate chips and ice cream are nut-free.

How long can I store these in the freezer?

Properly wrapped, the bars will keep well in the freezer for up to 2 weeks.

Can I use store-bought cookie dough?

Yes, but most commercial dough contains eggs, which are not safe to eat raw, so homemade edible dough is best for this recipe.

Conclusion

Dana Pollack’s Cookie Dough Ice Cream Sandwich Recipe is a must-try for anyone who loves ice cream and cookies—or simply a no-bake dessert that impresses. By combining edible cookie dough with ice cream, you create a family-friendly, summer-ready dessert with endless variations. This recipe is as fun to make as it is to eat, and with a little planning, you’ll have a freezer stocked with bars ready to brighten up any gathering or satisfy a sweet tooth on demand.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb