Are you ready to indulge in a treat that’s both wonderfully nostalgic and incredibly decadent? Today, we’re setting your oven aside for a truly special no-bake dessert that promises pure frosty bliss. Get ready to celebrate National Ice Cream Sandwich Day with an extraordinary creation that redefines this beloved childhood classic. While we certainly don’t need an official day to enjoy something so utterly delicious, it’s the perfect excuse to dive into the ultimate frozen delight: a perfectly crafted homemade ice cream sandwich. Because let’s be honest, the only thing better than a scoop of creamy ice cream is that very same ice cream nestled between two perfectly chewy, sweet cookies. Especially when every component is lovingly made from scratch!
For this auspicious occasion, we are thrilled to present an ice cream sandwich recipe that goes beyond imagination. This ingenious creation hails from the brilliant mind of Jennie Schacht, the acclaimed author of the tantalizing book, I Scream Sandwich. Her book is a treasure trove of drool-inducing combinations, filled with innovative ideas for homemade ice creams paired with creative, often unexpected, cookie companions. From the comforting familiarity of classic chocolate cookies embracing rich vanilla ice cream to the sophisticated zing of lemon curd ice cream tucked between soft ginger cookies, Jennie Schacht masterfully elevates the humble ice cream sandwich into an art form. She truly redefines what an ice cream sandwich can be, and the featured recipe we’re sharing today is just one spectacular example of the many ingenious culinary marvels awaiting discovery within the pages of her delightful cookbook. If you’re searching for gourmet ice cream sandwiches or creative dessert ideas, this book is an absolute must-have.
Prepare your taste buds for an unparalleled experience as we unveil this magnificent dessert. Imagine: a luscious chocolate chip ice cream, crafted in the elegant stracciatella style, generously packed between not one, but two glorious layers of edible cookie dough! Yes, you read that right – it’s a symphony of textures and flavors: rich cookie dough, creamy ice cream, and then another layer of irresistible cookie dough. This isn’t just an ice cream sandwich; it’s a monumental treat worthy of its playful moniker, the “Cookie Monster.” It’s an homage to everyone’s favorite cookie-loving character, delivering an explosion of sweet, chewy, and creamy goodness in every single bite. This no-bake cookie dough dessert is set to become your new favorite summer indulgence or year-round comfort food, promising to delight anyone who encounters its decadent layers.
One of the most appealing aspects of this particular recipe is the clever construction of the cookie dough layers. Jennie Schacht meticulously designed the dough to be entirely safe for raw consumption, eliminating any concerns about eggs. As she beautifully explains in her book, “The cookie dough is made without eggs, so there’s no need to fear eating it raw. It’s firm enough to stand up to the ice cream, yet chewy when frozen…” This innovative approach ensures that the cookie dough layers not only provide that iconic chewy texture but also maintain their structural integrity around the creamy ice cream filling, even when frozen solid. It truly makes this an edible cookie dough recipe in its purest, safest form, allowing you to fully enjoy the nostalgic pleasure of raw cookie dough without hesitation.
And let’s talk about the ice cream itself. It’s not just any chocolate chip ice cream; it’s crafted “stracciatella style.” For those unfamiliar, this traditional Italian method involves drizzling melted chocolate into the churning ice cream during the final stages of freezing. As the chocolate hits the cold mixture, it instantly hardens and shatters into delicate, irregular “shreds” or flakes. These tiny fragments of chocolate melt smoothly and delightfully on your tongue, offering a distinct textural experience compared to standard chocolate chips. Jennie notes, “The chocolate chip ice cream is made stracciatella style: As melted chocolate is drizzled into the spinning ice cream machine, it hardens into “shreds” that melt smoothly on your tongue.” This technique elevates the classic chocolate chip ice cream, adding a layer of sophisticated crunch and melt that perfectly complements the chewy cookie dough. Furthermore, Jennie highlights the versatility of this creation, suggesting, “This sandwich is perfect for cutting into bite-size treats for a party or potluck.” So, whether you’re planning a grand celebration or a simple family treat, these gourmet ice cream sandwiches are sure to impress and satisfy every sweet tooth, making them ideal for any social gathering.
COOKIE MONSTER ICE CREAM SANDWICH: The Ultimate No-Bake Treat
This recipe, meticulously crafted by Jennie Schacht and featured in her essential cookbook, I Scream Sandwich, guides you through creating an unforgettable dessert experience. Prepare to assemble a masterpiece that combines the best of homemade ice cream with irresistible, safe-to-eat cookie dough.
For the Stracciatella Chocolate Chip Ice Cream
Making your own ice cream might seem daunting, but Jennie’s recipe simplifies the process, ensuring a rich, creamy, and perfectly churned base with delightful chocolate shards. The key is allowing ample chilling time for the base to achieve maximum creaminess and for the chocolate to drizzle in just right. This homemade chocolate chip ice cream will be the star of your sandwich.
- 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
Instructions for Ice Cream:
- In a medium saucepan, whisk together ½ cup (120 ml) of the whole milk with the granulated sugar, golden syrup (or agave nectar), tapioca starch, and kosher salt. Whisk until all lumps have completely dissolved, creating a smooth mixture. This initial step ensures a lump-free base for your creamy ice cream.
- Stir in the remaining 1½ cups (360 ml) milk and the heavy cream. Place the saucepan over medium-high heat. Continuously stir the mixture with a heatproof spatula. Watch carefully until it begins to steam gently and small bubbles form around the edges. Reduce the heat to a simmer and continue cooking, stirring constantly, for about 3 minutes longer. The mixture should thicken to a consistency similar to a light cream sauce, thick enough to coat the back of a spoon. It’s crucial not to bring it to a full boil, as this can affect the texture and cause scorching.
- Immediately transfer the warmed mixture to a clean metal bowl. Set this bowl over a larger bowl filled with ice and water – this creates an ice bath that rapidly cools the base. Stir the mixture occasionally as it cools, ensuring no water splashes into the ice cream base. Once the mixture is thoroughly cool, stir in the pure vanilla extract. Vanilla is best added at the end to preserve its delicate flavor.
- Cover the bowl tightly and refrigerate until the mixture is very cold, ideally for at least 2 hours. For the final half-hour before churning, transfer the bowl to the freezer to ensure it’s intensely chilled, which helps achieve a smoother, creamier ice cream and reduces churning time.
- Prepare your ice cream maker according to the manufacturer’s instructions. Pour the cold ice cream base into the machine and churn until it reaches the desired soft-serve consistency, which typically takes 20-30 minutes depending on your machine.
- While the ice cream is churning, prepare your stracciatella chocolate. In a small microwave-safe bowl or a small saucepan, combine the chopped bittersweet chocolate (or chocolate chips) with the neutral vegetable oil (or coconut oil). Melt gently, either in the microwave in 15-second intervals, stirring after each, or over very low heat on the stovetop, stirring until completely smooth and fluid. Allow this melted chocolate to cool to room temperature, ensuring it remains pourable. This slight cooling prevents it from melting the churned ice cream too much.
- During the last minute of the ice cream machine’s operation, with the machine still running, slowly drizzle the cooled melted chocolate into the churning ice cream. The cold temperature will instantly solidify the chocolate into delicate shards, creating the unique stracciatella texture. (As an alternative, if your machine doesn’t allow for drizzling during the last minute, you can transfer the churned soft ice cream to a chilled container and then drizzle the chocolate over it, gently folding it in with a spatula or ice cream paddle to break it into pieces.)
- Transfer the freshly made stracciatella chocolate chip ice cream to a chilled, freezer-safe container. Cover tightly and freeze until it is firm enough to spread but not rock hard, typically at least 4 hours. This texture is ideal for assembling the sandwiches, making it easy to spread without melting the cookie dough.
For the Egg-Free Chocolate Chip Cookie Dough
This egg-free cookie dough is the heart of our “Cookie Monster” sandwich. It’s designed to be perfectly safe for raw consumption, sturdy enough when frozen, yet delightfully chewy, providing the perfect counterpoint to the creamy ice cream. This recipe ensures rich flavor and a delightful texture without any baking required, making it an ideal no-bake cookie recipe component.
- 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
Instructions for Cookie Dough:
- In a small saucepan, melt the unsalted butter with the light brown sugar and granulated sugar over low heat, stirring continuously until the sugars are completely dissolved and the mixture is smooth. This ensures a consistent, sweet base for your dough.
- Transfer the warm butter-sugar mixture to a mixing bowl. Stir in the milk (whole or 2%), pure vanilla extract, and kosher salt until all ingredients are thoroughly blended.
- Gradually add the all-purpose flour, stirring until the dough comes together and is completely smooth, with no pockets of dry flour remaining. Avoid overmixing, as this can develop gluten and make the dough tough.
- Allow the dough to cool completely to room temperature. This step is crucial to prevent the chocolate chips from melting prematurely when added. Once cool, stir in the mini chocolate chips. If you notice the chips starting to melt and create streaks, stop stirring—the swirls of chocolate will still look beautiful and taste delicious in your edible cookie dough.
- Prepare an 8-inch (20-cm) freezer-safe baking pan. Line the pan with two pieces of lightly oiled waxed paper or parchment paper. Arrange the paper so that it extends well beyond all four edges of the pan; these overhangs will serve as convenient “slings” for easy removal of the frozen dough layers. Lightly oil the paper to prevent sticking.
- Take half of the prepared cookie dough and evenly scatter it into the bottom of the lined pan. Use your fingers to firmly and uniformly pack the dough into a smooth, even layer across the entire bottom of the pan. Even thickness is key for a well-structured sandwich.
- Place another piece of lightly oiled waxed or parchment paper directly on top of this first cookie dough layer, with the oiled side facing down. This prevents the next layer from sticking and ensures easy separation.
- Now, place a separate piece of lightly oiled waxed or parchment paper into the pan, ensuring it extends approximately 2 inches (5 cm) beyond each end. Scatter and press the remaining half of the cookie dough into an even layer on this new piece of paper, again using your fingers to ensure it’s firmly packed.
- Top this second cookie dough layer with another piece of lightly oiled waxed or parchment paper, oiled side down. This creates two distinct, wrapped cookie dough slabs ready for freezing.
- Transfer the pan with both layers of cookie dough to the freezer and chill until both layers are very firm, which should take at least 1 hour. This firmness is essential for easy handling and assembly without the dough becoming sticky or misshapen.
To Assemble the Ultimate Cookie Monster Ice Cream Sandwich:
The assembly is where the magic truly happens, bringing together the creamy ice cream and chewy cookie dough into a harmonious frozen delight. Follow these steps carefully to achieve a perfectly layered and structured sandwich that will impress everyone. This process ensures your layered dessert is visually appealing and structurally sound.
- Once the cookie dough layers are thoroughly firm, remove the pan from the freezer. Gently use the paper flaps (the “slings”) to lift out the top cookie dough layer. Peel the waxed or parchment paper from one side of this dough layer, then lightly replace it back onto the exposed dough. Flip the layer over and repeat the process on the other side, carefully removing and then loosely replacing the paper. This initial peel-and-replace step makes the dough easier to peel completely later during final assembly. Repeat this same process for the second (bottom) cookie dough layer.
- Return both prepared cookie dough layers to the freezer for a few minutes while you prepare for assembly. This ensures they remain firm and cold, which is crucial for working with them and preventing the ice cream from melting too quickly.
- Line the same 8-inch (20-cm) baking pan with the bottom two pieces of parchment paper that have extended flaps on all sides. This will protect your final sandwich and aid in its removal once completely frozen.
- Place one slab of the firm cookie dough into the lined pan, ensuring the intended “top” side of the dough is facing down. This forms the base of your incredible ice cream dessert.
- Retrieve your stracciatella chocolate chip ice cream from the freezer. If it’s too hard, allow it to soften slightly at room temperature for a few minutes until it’s easily spreadable but not melted. Evenly spread a generous layer of this softened ice cream over the cookie dough slab in the pan, working quickly to maintain its frozen state. Aim for an even thickness to ensure a balanced sandwich.
- Carefully top the ice cream layer with the second slab of cookie dough, placing it with its intended “top” side facing up. Press down firmly and evenly across the entire surface to distribute the ice cream layer uniformly and ensure a good seal between the cookie dough layers.
- Once assembled, wrap the entire block tightly in plastic wrap. Ensure there are no gaps or air pockets, as this helps prevent freezer burn and keeps the sandwich fresh and delicious.
- Return the wrapped sandwich block to the freezer and allow it to freeze until it is very firm. This will take at least 6 hours, or ideally, overnight. Freezing until truly solid is paramount for achieving clean, precise cuts and a perfectly set frozen dessert block.
- When the frozen dessert block is exceptionally firm, remove the pan from the freezer. Lift out the wrapped block using the paper slings and unwrap it. Place the solid block onto a clean, flat cutting surface.
- Using a sharp, heavy chef’s knife, cut the block into 4 even strips in one direction, then rotate and cut into 4 strips in the other direction, yielding 16 perfectly sized bars. For delightful bite-size treats perfect for a party or tasting platter, cut each of these 16 bars into quarters, resulting in 64 charming mini sandwiches. This makes them ideal easy dessert recipes for entertaining.
- For the cleanest cuts, especially when dealing with frozen treats, dip your knife in hot water and wipe it dry between each cut. This slight warmth helps the blade glide through without sticking or cracking the ice cream or dough, ensuring professional-looking results.
Serving and Storage Tips for Your Gourmet Ice Cream Sandwiches:
These Cookie Monster Ice Cream Sandwiches are best enjoyed relatively soon after cutting, but they can be stored for future enjoyment. If you’re serving them at a party, arrange them on a chilled platter to keep them firm. For an extra touch of elegance, you could dust them with a light sprinkle of cocoa powder or finely chopped chocolate before serving. To store any leftover bars or bite-size treats, wrap each individual piece tightly in plastic wrap, then place them in an airtight freezer-safe container or a resealable freezer bag. They will keep beautifully in the freezer for up to 2-3 weeks, allowing you to savor this incredible homemade dessert whenever a craving strikes, making them perfect make-ahead desserts.
Indulging in a homemade Cookie Monster Ice Cream Sandwich is more than just eating a dessert; it’s an experience. The delightful contrast of the chewy, egg-free cookie dough with the smooth, stracciatella-style chocolate chip ice cream creates a symphony of textures and flavors that is truly unforgettable. Whether you’re making them for a special occasion, a summer gathering, or simply to treat yourself, this recipe from Jennie Schacht’s I Scream Sandwich book is a guaranteed crowd-pleaser and a testament to the endless possibilities of creative homemade desserts. Enjoy every glorious bite!
{Reprinted with permission from I Scream Sandwich (Stewart, Tabori & Chang, May 2013) by Jennie Schacht. Photography by Sara Remington.}