Spiderman Cookie Dough Ice Cream Sandwich Pops

Spiderman Cookie Dough Ice Cream Sandwich Pops

Cookie dough ice cream sandwiches have been circling the internet for the past few months and I was very, very intrigued about this. I love cookie dough and I love ice cream and I love cookie dough ice cream, but do cookie dough ice cream sandwiches work? Yes. Yes they do. So I got busy with some egg-free cookie dough and Jeni’s ice cream base and this is what happened.


For the cookie dough:

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated white sugar
  • 3 tbsp whole milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
    red food coloring (for desired color

For the vanilla ice cream:

  • 2 cups whole milk
  • 1 tbsp + 1 tsp cornstarch
  • 1 1/2 oz. (3 tbsp) cream cheese, softened
  • 1 1/4 cups heavy cream
    2/3 cup granulated white sugar
  • 1 1/2 tbsp light corn syrup
  • 3 tsp vanilla extract
    1/8 tsp salt
    blue food coloring



The cookie dough:

1. In a large bowl, microwave the butter and sugars on high for 1 1/2 to 2 minutes. Stir until everything is melted and combined. The sugar will begin to dissolve into the butter. Add in the milk, vanilla, salt, and red food coloring. Mix in the flour until everything is evenly incorporated. Transfer to the refrigerator for 15 minutes.
2. Line an 8×8 square pan with parchment paper, making sure to leave a few inches of the parchment hanging over the edge of the pan. Use your hands to press half of the cookie dough into the bottom of the pan. Try to make it as smooth and even as possible. Pull the first layer of dough out of the pan by grabbing the sides of the parchment paper and transfer to a baking tray. Line the square pan with parchment paper again and press out the remaining cookie dough into a second layer. Keep this layer in the pan and place both the baking tray with the first half of the dough and the pan with the second portion in the freezer. Freeze for 30 minutes to 1 hour.

The vanilla ice cream

3. While the dough is chilling, fill a large bowl with ice water. In a small bowl, mix a few tablespoons of the milk with the cornstarch. In a large bowl, whisk the cream cheese until smooth.
4. In a large pan, combine the rest of the milk, heavy cream, sugar, and corn syrup. Bring the mixture to a boil and cook over medium-high heat until the sugar has completely dissolved (about 4 minutes). Remove the pan from the heat and whisk in the vanilla extract and cornstarch mixture. Return the pan to the stove top and bring to a boil again. Cook on medium-high heat until the mixture has slightly thickened (about 1 minute).
5. Slowly pour the hot milk mixture into the bowl with the cream cheese, making sure to whisk until smooth. Whisk in the salt and blue food coloring. Transfer the bowl to the waterbath prepared earlier and let the ice cream base cool down for about 20 minutes. Make sure to stir it occasionally during this time.
6. Transfer the ice cream base to your ice cream maker and proceed according to the manufacturer’s instructions.
7. Remove the cookie dough layers from the freezer. In the pan, spread the ice cream out over the cookie dough. Place the second layer of cookie dough on top and press it down lightly to secure it to the ice cream. Return the pan to the freezer. Freeze for at least 4 hours.
8. Fill a small piping bag with melted dark chocolate. Pipe out 9 spiders, evenly placed, onto the surface of the ice cream sandwiches while they are still in the pan. Return to the freezer for another hour or two to firm up again. When ready to cut, place the pan in a shallow dish filled with warm water. After a few seconds, lift the ice cream sandwiches out of the pan by pulling on the overhanging parchment paper. Use a sharp knife to cut the sandwiches into 9 equal pieces. Insert a popsicle stick into the center of each. Serve and enjoy!


These are so much fun!

- Miami Food Network -

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