Mini Cookie Dough Ice Cream Sandwiches
A dreamy no-bake treat with soft cookie dough and a creamy frozen center. Perfectly portioned and irresistibly indulgent!
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
Storage: Keep in a smaller airtight container or freezer-safe bag in the freezer for up to 2 months. Transferring them after freezing also frees up your muffin tin for your next creation.
Nut Butter Tips: Cashew butter delivers the most authentic “cookie dough” flavor, but it’s often pricier. Peanut, almond, sunflower seed, or soy nut butter all work beautifully too—great options for taste preferences and allergy needs. If your nut butter is unsalted, add ¼ teaspoon kosher salt (less if using fine table salt) to the batter.
Nut-Free Option: Use sunflower seed butter or soy nut butter instead of peanut butter for a completely nut-free version.
Gluten-Free: Naturally gluten-free—just double-check that all your ingredients are certified GF.
Vegan Version: Use maple syrup instead of honey and dairy-free ice cream or banana slices for the filling.
Fun Flavor Twists:
• 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.
• 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.
Nutrition Information per serving
Serving Size: 1 ice cream sandwichCalories: 160Carbohydrates: 13gProtein: 4gTotal Fat: 11g— Unsaturated Fat: 9g— Saturated Fat: 2gCholesterol: 5mgSodium: 20mgPotassium: 172mgFiber: 2gTotal Sugar: 8g— Natural Sugar: 2g— Added Sugar: 6gCalcium: 48mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.