Nutella and Chocolate Chip Cookie Ice Cream Sandwiches

These simple, 3-ingredient Chocolate Chip Cookie Ice Cream Sandwiches are layered with Nutella and a great way to cool down a crowd with an indulgent summer treat.

Holy heat wave you guys! It’s been hotter than heck this week in the Midwest and the only way we’re surviving is with icy drinks and frosty treats.

What kind of frosty treats you ask? Well, these super indulgent ice cream sandwiches are definitely helping to keep us cool! The beauty of an ice cream sandwich is that they’re easy to make and fun to customize. A simple cookie and some high quality ice cream are really all you need. But, why stop there when just one more ingredient will take them from simple to over-the-top delicious? A generous layer of nutella is where it’s at folks!

The layer of nutella can be swapped out for peanut butter, caramel or chocolate sauce. And as long as you’re changing things up, feel free to skip the chocolate chip cookie and go with sugar cookie, peanut butter or oatmeal. If you really want to go crazy, just before serving, dip the sides of these bad boys in chopped nuts, colorful sprinkles or toffee bits.

You can make them up to two weeks ahead just be sure to keep them wrapped up tight and in an airtight container to prevent freezer burn.

Nutella and Chocolate Chip Cookie Ice Cream Sandwiches

Print Recipe

These simple, 3-ingreditent Chocolate Chip Cookie Ice Cream Sandwiches are layered with Nutella and a great way to cool down a crowd with an indulgent summer treat.

• Author: Kristen Olson
• Prep Time: 30 mins
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 12 Serving 1x

Ingredients

Scale 1x2x3x

• 1 package refrigerated chocolate chip cookie dough
• 1 pint vanilla ice cream, softened slightly
• 1/2 cup nutella, warmed slightly

Instructions

1. Heat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper. Break cookie dough into chunks and press evenly along the bottom of the baking pan. Wet your hands slightly if needed to prevent the dough from sticking. Bake 16 to 20 minutes or until lightly browned and set. Cool completely in the pan.
2. Spread the softened ice cream evenly over the surface of the cookie. Freeze until solid, about 1 hour.
3. Gently lift out the cookie bar with the parchment paper onto a cutting board. Spread softened Nutella over the surface of the ice cream, it will harden as it cools on the ice cream. Cut the bar in half crosswise to get two rectangles about 9x-6 1/2-inches. Carefully lift one half and place it on top of the other with the cookie on the outside. Press the bar to seal the two sides together. Trim the edges if desired.
4. Return the cookie bar to the baking pan and freeze another hour or until solid. Cut the bar into 4 rows by 3 rows to make individual bars. Wrap in plastic wrap, place in an airtight container and freeze until ready to serve, up to 2 weeks.

Nutrition

• Serving Size: 1 Serving
• Calories: 264
• Sugar: 25g
• Sodium: 118mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 26mg

What’s your favorite summer treat?

Craving more ice cream? Check these out…
No Churn Ice Cream 5-ways from Half Baked Harvest
Confetti Ice Cream Fudge Pie from How Sweet It Is
5-Ingredient Vegan Ice Cream Snickers from Minimalist Baker

Or try my Blackberry Coconut Ice Cream…

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