3-Ingredient Ice Cream Sandwiches: Quick & Fun Frozen Treat

So, you want the glory of homemade dessert but your motivation is hovering somewhere between “ordering takeout” and “napping”? My friend, you have come to the right place. We’re about to become your favorite kind of culinary hero: the lazy genius. Forget churning, tempering, or any other fancy-pants pastry chef terms. We’re making magic with three—count ’em, THREE—ingredients. Your ice cream craving is about to meet its match.

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Why This Recipe is Awesome

Let’s be real for a sec. Most “easy” recipes are liars. They require some obscure tool you used once in 2014 or an ingredient you have to hunt down in a specialty store. This is not that. This recipe is so gloriously simple, it’s practically idiot-proof. I made them while simultaneously binge-watching my favorite show and arguing with my cat. They still turned out perfectly.

We’re talking maximum payoff for minimal effort. You get a customizable dessert that looks like you fussed for hours, but the secret is safe with us. They’re the perfect treat for a hot day, a last-minute party invite, or just because you deserve a little joy. Plus, they’re a fantastic project to do with kids (or with a kid-like adult who enjoys licking spoons).

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Ingredients You’ll Need

Gather your squad. This is going to be quick.

1 (16-ounce) package of your favorite refrigerated cookie dough. Chocolate chip is the classic MVP, but feel free to get weird with it. Peanut butter, oatmeal raisin (if you’re one of those people), or even sugar cookie dough all work. Pro tip: The slice-and-bake kind is the easiest to work with.
1 (48-ounce) container of your favorite ice cream, slightly softened. Pick a flavor that makes your heart sing. Vanilla, chocolate, strawberry, cookie dough, mint chip—the world is your oyster. And honestly, ice cream is better than oysters. FYI, full-fat ice cream works best; it stays creamier when frozen.
Optional: Sprinkles, mini chocolate chips, or crushed nuts for rolling. This is for that extra pizzazz. It’s not mandatory, but highly recommended for maximum bragging rights.

Step-by-Step Instructions

Let’s turn these three things into a masterpiece. Preheat that oven—it’s go time.

Bake the Cookie Sheets. Press the entire package of cookie dough into an even layer in a greased 9×13 inch baking pan. Pop it in the oven and bake according to the package directions for a bar cookie, usually until it’s golden brown. Let this giant cookie cool completely. I mean it. No cheating! A warm cookie will create a melted ice cream soup catastrophe.
Slice and Dice. Once your giant cookie is cool, run a knife around the edges and flip the whole thing out onto a cutting board. Now, carefully slice it in half, so you have two thin, equal-sized rectangles of cookie. This is the “bread” for your epic sandwich.
The Ice Cream Smush. Take your slightly softened ice cream and plop it onto one of the cookie halves. Use a spatula or, let’s be real, your clean hands (spoonula works too!) to spread it into an even layer all the way to the edges.
Top It Off & Crumb Coat. Gently place the second cookie half on top of the ice cream layer and press down lightly. If you’re using those fancy sprinkles or nuts, now’s the time. Quickly roll the edges of your sandwich in your chosen topping to make it look profesh.
Freeze Your Masterpiece. Wrap the whole shebang tightly in plastic wrap and shove it back into the freezer for at least 2-3 hours. This is the hardest part: waiting. This step is non-negotiable—it’s what makes the sandwich sliceable.
Slice and Serve! When it’s rock solid, take it out, unwrap it, and use a sharp knife to slice it into individual bars. Wipe the knife between cuts for super clean edges. Then, devour.

Common Mistakes to Avoid

Don’t worry, I’ve made these so you don’t have to.

Not Letting the Cookie Cool. I see you, getting impatient. Warm cookie + ice cream = a sad, soupy mess. Let it cool. Walk away. Watch a video. Come back later. Your patience will be rewarded.
Using Ice Cream That’s Too Hard or Too Soft. Ice cream straight from the freezer is a brick. Ice cream left on the counter for an hour is a milkshake. You want the Goldilocks zone: soft enough to spread easily but not melted. About 10-15 minutes on the counter usually does the trick.
Skipping the Second Freeze. Trying to cut this before it’s fully re-frozen is a recipe for a crumbly, messy disaster. Let it get solid. This is what gives you those perfect, clean slices.

Alternatives & Substitutions

Want to mix it up? You do you, boo.

Gluten-Free or Vegan? No problem! Use your favorite GF cookie dough and a vegan ice cream. The method is exactly the same.
Cookie Dough from Scratch? Overachiever! I love it. Go for it. Just press your favorite bar cookie dough into the pan and bake as directed.
Not a Fan of Big Sandwiches? Use two cookies and a scoop of ice cream to make individual sammies! Just smoosh the ice cream between two baked cookies and freeze immediately.
Feeling Fancy? Drizzle the finished bars with melted chocolate or caramel sauce before serving. Add a layer of fudge sauce between the cookie and ice cream. The possibilities are endless.

FAQ

Got questions? I’ve (probably) got sarcastic answers.

Can I use homemade cookie dough?

Absolutely! Just press your favorite chocolate chip cookie dough recipe into the pan and bake until golden. Let it cool completely before you start the ice cream process.

How long will these last in the freezer?

Wrap them tightly in plastic wrap and they’ll be delicious for up to two weeks. After that, they might start getting a little icy, but let’s be honest—they’re not going to last that long.

My ice cream is too hard to spread! What do I do?

Let it sit on the counter for a few more minutes. You can also pop it into the microwave for 10-15 second bursts to soften it up. But watch it like a hawk! You want soft, not liquid.

Can I use low-fat ice cream?

You can, but IMO, life is too short for low-fat ice cream. The higher the fat content, the creamier your sandwiches will be after freezing. Treat yourself.

My sandwich is too hard to cut! Help!

Your knife is your best friend here. Run your sharp knife under hot water, wipe it dry, and make a cut. Repeat for each cut. The heat will glide through the frozen ice cream and cookie like a dream.

Why are mine melting everywhere?

You either didn’t let the cookie cool or you didn’t re-freeze long enough. Patience, young grasshopper. It’s a virtue and the key to perfect ice cream sandwiches.

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Final Thoughts

And there you have it. You’ve just created the easiest, most impressive dessert on the block with barely any effort. You’re a kitchen wizard, a cool treat connoisseur, a legend.

Now go forth and enjoy your well-earned victory. Share them with friends, hoard them for yourself—I won’t judge. You’ve officially unlocked the secret to beating the heat and satisfying your sweet tooth without breaking a sweat. You’re welcome