Mini Cookie Dough Ice Cream Sandwiches
This fun little treat was born after a friend asked if I could dream up a healthier cookie dough ice cream sandwich. Challenge accepted—and mission accomplished!
How this sweet idea came to life
As a dietitian, I’m always creating playful ways to satisfy a sweet tooth without going overboard, and these mini ice cream sandwiches check every box. They’re portion-friendly, made with everyday pantry (and freezer!) staples, and deliver that nostalgic cookie-dough bite people crave—without needing to bake a thing. It’s the kind of better-for-you dessert that feels fun and welcoming for both kids and grown-ups. I promise!
I based the cookie dough on my Cookie Dough Bars recipe, which I like using creamy cashew butter for because it gives the most classic “cookie dough” flavor. Cashew butter has this buttery, mild taste that blends beautifully with vanilla, maple, and chocolate chips, creating that soft, scoopable dough that feels incredibly authentic. That said, it’s often pricier than other nut butters—so feel free to use peanut, almond, sunflower seed, or soy nut butter instead (especially helpful for anyone with nut allergies). Each swap gives the dough a slightly different personality, but all of them work wonderfully here.
Step 1: Make the cookie dough
Step 1: Make the ice cream sandwiches
One dough, endless delicious possibilities
This versatile dough shows up in other favorites, too. I use the same base for my Cookie Dough Frozen Yogurt Bites and Cookie Dough Frozen Yogurt, two more frozen treats that deliver that irresistible dough-meets-cream combo. Once you master this mix, you can riff on it endlessly—add to yogurt bowls, swirl it into banana nice cream, or roll it into standalone balls and stash in the refrigerator (not the freezer for standalone balls) for a treat you can enjoy anytime!
Joy tips!
Now, you may be tempted to try Greek yogurt for the middle layer (and I love that idea in theory), but here’s the thing: when you freeze Greek yogurt, it turns rock hard. So while the cookie dough outsides stay soft and irresistible, the center becomes solid enough to chip a tooth! And if you leave the sandwiches out long enough for the yogurt to soften up, the cookie dough warms up and loses that chilled, fudgy texture we want. Not exactly the creamy, dreamy experience we’re going for… and that’s why I turn to ice cream—and sometimes, sliced bananas—for this one. Bananas freeze into a creamy, ice-cream-like texture that pairs perfectly with the soft, cookie-dough layers. And when it comes to using ice cream, you’re only using a spoonful per sandwich, so it’s still a healthier indulgence!
And one more insider tip: using mini paper liners in your muffin tin makes removing these frozen gems an absolute breeze. You can skip them and use a knife to loosen each one, but after experimenting both ways, I recommend the liners for easy-breezy removal. Of course, a silicone mini muffin mold works beautifully, too (no liners or knife needed, they’ll pop right out).
I love alternating between classic ice cream and banana-filled versions—they both hit the spot! The bananas give a rich creaminess, while the ice cream makes every bite taste super indulgent. Either way, it’s pure cookie-dough joy in frozen form!
Oh, and as I mentioned earlier, you can also skip the middle layer and simply roll the cookie dough into balls and stash them in the refrigerator as a standalone snack (avoid the freezer for standalone bites, as they become too hard). So many options!
More no-bake treats to love
Try my Oatmeal Chocolate Chip Cookie Dough next!
Mini Cookie Dough Ice Cream Sandwiches
Ingredients
- ½ cup almond flour
- Pinch of salt*
- ¼ cup creamy cashew butter, or peanut butter, almond butter, sunflower seed butter, or soy nut butter
- 1 ½ tablespoons maple syrup, or honey
- ¼ teaspoon vanilla extract
- 2 tablespoons mini chocolate chips, semi-sweet or dark
- 6 tablespoons ice cream
Instructions
- Make the dough: In a medium bowl, stir together the almond flour, salt, nut butter, maple syrup, and vanilla until smooth and dough-like. Fold in the chocolate chips.
- Prep your tin: Line 6 compartments of a mini muffin tin with mini paper liners for easy removal later (trust me, it’s worth it!).
- Form the base layer: Scoop about 1 tablespoon of dough, roll it into a ball, and press it into the bottom of each lined muffin cup—it should be flat but still a little pillowy.
- Add the creamy center: Place a small spoonful of ice cream on top of each cookie base.
- Top it off: Roll another 1 tablespoon of dough into a ball, flatten it between your palms, and gently press it over the middle layer to form your sandwich. Don’t press too hard—you want the center to stay luscious and creamy.
- Freeze: Place the muffin tin in the freezer for at least 2–3 hours, or until solid.
- Pop out & enjoy: If you used liners, simply lift them out and peel away before eating. If not, run a butter knife around the edge of each sandwich to loosen. Transfer your sandwiches to a smaller airtight container or freezer-safe bag (so you can reclaim your muffin tin!) and enjoy straight from the freezer anytime.
Notes
• Double Chocolate: Add 1 teaspoon cocoa powder to the dough.
• Banana Split: Use banana slices for filling and sprinkle crushed nuts on top.
• Cookie Dough Bites: Skip the muffin tin—roll the dough into balls and stash in the refrigerator for an easy grab-and-go treat. Avoid the freezer for these standalone bites because they’ll become too hard to enjoy.
Love your reciepes !! Could these be made with PB2 in place of the peanutbutter? Thank you.
Hi Kat! In theory, yes, PB2 should work. You’ll just need to reconstitute it with enough water to match the same volume/consistency as the cashew butter in the recipe (which is 1/4 cup). Joy hasn’t tested it herself, so if you gives it a whirl, please report back… we’d love to hear how it turns out!— Eliza (Team Joy)
Is there an alternative for almond flour to make this recipe nut free?
Hi LR! Joy hasn’t tested this specific recipe with a nut-free flour, so we can’t promise a perfect swap — but there are a few options that should work in theory. Almond flour is unique because it’s safe to eat raw. Coconut flour is also safe raw, so that’s one possible substitute (just note that it’s much more absorbent, so you may need a little less). Another option: if you have old-fashioned oats, you can check with the brand to confirm they’re safe to eat raw. Most are steamed and pressed before packaging, which typically makes them safe. If so, you can pulse them into a fine oat flour and use that in place of the almond flour. Again, Joy hasn’t tried these swaps herself, so we can’t say for sure how the texture will turn out — but if you experiment, please let us know! — Eliza (Team Joy)
Hi. Can you use another type of flour, such as coconut flour instead of almond? I can’t eat almonds because they are a high oxylate nut that causes kidney stones. Thank you.
Hi Michelle! Unfortunately coconut flour won’t work, but oat flour will work (in theory)! Joy hasn’t tried it out yet, but recommends a 1:1 swap of oat flour for the almond flour. What you can do to save on ingredients (just in case you don’t love the taste) is make 1/2 recipe of the cookie dough. Please report back! We’d love to know how it turns out. Thanks a million! — Eliza (Team Joy)
Could you use Biscoff cookie butter in place of the nut butter?
Yes, Jill! It’ll make the dough softer, sweeter, and more indulgent with that classic spiced Biscoff flavor. If the mixture feels too soft, just mix in an extra teaspoon or two of almond flour. Hope you love them!
I saw them on the TODAY Show this morning and surprised my kids with them after dinner. HUGE hit, they ate them all (the ice cream and the banana version). Another winner!!
So thrilled you all enjoyed them, Morgan!!