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–+ servings
Cold, rectangular ice cream sandwiches filled with chocolate chips rest on crinkled white paper.

Homemade Frozen Cookie Treats

5 from 1 vote
Aliana Recipes
A refreshing, chilled dessert featuring a thick layer of vanilla dairy nestled between two fudgy, baked chocolate slabs. Spreading the dough flat saves significant prep time.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 2 minutes
Total Time 25 minutes
Servings:21 people
Course:Dessert
Cuisine:American
Calories:280kcal
Cost:$9
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter Melted for a dense crumb
  • 2 cups chocolate chips Melted into the base
  • 1 cup granulated sugar Sweetens the crust
  • 2 large eggs Binds the dough together
  • 1 teaspoon vanilla extract Adds warm aromatic depth
  • 2 cups all-purpose flour Builds the crust structure
  • ½ cup unsweetened cocoa Deepens the chocolate flavor
  • 1 teaspoon baking soda Aids in a slight rise
  • ¼ teaspoon salt Balances the heavy sweetness
  • ½ gallon home-style vanilla ice cream Softened slightly
  • 1 cup mini chocolate chips Folded into the dairy center

Equipment

  • 2 two 18x13-inch rimmed baking sheets For baking flat dough layers
  • 1 Aluminum foil Prevents sticking to the pans
  • 1 Electric mixer For softening the dairy filling
  • 1 Sharp knife For slicing clean rectangles

Method
 

  1. Melt the butter and chocolate chips, then whisk in the sugar, eggs, and vanilla. Creating a unified liquid ensures the dry components hydrate evenly, leaving you with a smooth, glossy foundation.
    A metal whisk stirs a smooth, glossy, dark chocolate batter inside a metal bowl.
  2. Blend the flour, cocoa, baking soda, and salt into the wet mixture until no dry streaks remain. Mixing gently prevents a tough texture, resulting in a thick, highly spreadable dough.
  3. Spread the dough evenly into two foil-lined baking sheets to create flat, identical bases. Pressing the mixture thinly guarantees an even bake, giving you completely uniform, rectangular slabs.
    Hands use an offset spatula to press thick chocolate dough into a foil-lined pan.
  4. Bake at 350 degrees Fahrenheit for ten minutes, cool on a wire rack, and freeze the trays for fifteen minutes. (Wondering why the layers need to freeze before assembly? Chilling the baked slabs protects the dairy filling from melting rapidly, ensuring the sheets stay entirely firm for stacking.)
  5. Beat the vanilla dairy on low speed to soften it before folding in the mini chocolate chips. Mechanically softening the dairy prevents tearing the delicate crust, yielding a highly spreadable, speckled center.
  6. Spread the creamy filling over one frozen cookie layer and gently press the second layer directly on top. Sealing the layers tightly traps the center, leaving you with a thick, beautifully stacked block.
  7. Freeze the assembled pan for at least two hours before cutting it cleanly into twenty-one rectangular pieces. Allowing the dessert to set fully solidifies the soft middle, giving you sharp, professional edges on every slice.

Nutrition

Serving: 120g (1 piece)Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 300IUCalcium: 60mgIron: 1.5mg

Notes

Line your baking sheets with enough foil to create an overhang; this allows you to lift the frozen slabs out easily without breaking the fragile crust.