These cookie dough ice cream sandwiches have a twist—half of them are baked, and half of them are raw, so you can have the cookie the way you like it the most. Choose your favorite ice cream, and use plenty of rainbow sprinkles!
rainbow sprinkles
1 (16.5 ounce) log Pillsbury® Cookie Dough, sugar cookie or chocolate chip (please buy the “safe to eat raw” version)
1 pint ice cream, your favorite flavor (remove from freezer when you begin to allow the ice cream to soften a bit)
Preheat the oven according to the cookie package instructions. Shake out sprinkles in an even layer on a sheet tray.
Unwrap the cookie dough log and roll in sprinkles until evenly coated on the outside. Cut into 1/4-inch slices.
Set half of the cookies on a plate and place in the freezer. Place the other half on a baking sheet.
Bake half of the cookies in the preheated oven according to package instructions. Remove to cool on a wire rack.
Meanwhile, remove cookie dough pieces from the freezer, and assemble cookie dough sandwiches: Take one slice of dough, add a scoop of ice cream and press down with a spoon to flatten the ice cream. Top with another slice of dough. Repeat until all sandwiches are formed and return to the freezer.
When the baked cookies are done and cooled, repeat the process to make sandwiches: Take one baked cookie, add a scoop of ice cream, and press down with a spoon to flatten ice cream.
Top with another baked cookie. Repeat until all sandwiches are formed. Place in the freezer for 5 to 10 minutes to set.
Once all sandwiches are assembled, enjoy! I recommend having one of each.
