These Malted Milk Cookies n’ Cream Ice Cream Sandwiches are the homemade version of everyone’s favorite childhood ice cream truck dessert. Each chocolate cookie is crisp on the edge, but soft and brownie-like in the center. The cookies are sandwiched with no-churn cookies n’ cream ice cream made with malted milk powder. Put it all together and you have an ice cream sandwich that’s chocolatey, creamy, swirled with vanilla, hinted with toasty caramel flavor, and layered with chocolate cookies for a crunch with every bite. These sandwiches are everyone’s favorite. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year.
It’s the middle of July, so ice cream every day, right?
Ahh, yes…of course.
So here’s the story. These sandwiches are meant to take you back to your childhood summer days of chasing down the neighborhood ice cream truck or stopping in at your local ice cream shop on a hot summer day. My go-to ice cream truck order was the classic ice cream sandwich or the cookies n’ cream ice cream bar (or the strawberry shortcake one…oddly). Tried and true classics that never get old.
And my ice cream shop order…Reese’s Peanut Butter Cup all the way. Oh wait, or maybe cookie dough. IDK, it’s a toss-up. What about you guys? What were your favorites as a kid?
Summer always makes me think of being a kid and all the foods I loved most when I was younger. And that’s where these sandwiches come into the picture. I took the idea of the classic ice cream sandwich and “sandwiched” it with another favorite, cookies n’ cream ice cream. Simple concept, but so delicious. Every bite is so good. The cookies are softer and more brownie-like, but the ice cream between the cookies is heavy on the vanilla, swirled with malted milk powder (for a nutty caramel-like flavor), and stuffed between crunchy chocolate cookies.
These. Are. Good!
Ok, the details.
Since I wanted to keep the recipe fairly easy and straight forward I made a no-churn cookies n’ cream ice cream with heavy cream. To be honest, I kind of love no-churn ice cream. Maybe more than the “real” stuff. Not only is no-churn ice cream incredibly easy to make, but it’s also the creamiest, richest ice cream.
This version is made extra special with two ingredients, malted milk powder, and chocolate wafer cookies. Oreo’s work too, if those are your favorite.
For those of you unfamiliar with malted milk powder, it’s the best kept secret ingredient in the baking world. Malted milk is what’s typically used to make a malted milkshake, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertone notes of browned butter and vanilla.
It’s very subtle but DELICIOUS. The milk powder isn’t a must-use ingredient, but it does add a layer of flavor that keeps everyone wanting more.
For the cookies in the ice cream, I used classic chocolate wafer cookies. But of course, you can use crushed Oreos too. Both are equally great.
To make the no-churn ice cream.
Whip the cream with the malted milk until you have whipped cream. Add sweetened condensed milk for sweetness and plenty of vanilla for flavor. Then, stir in those chocolate cookies.
And done, you now have no-churn cookies n” cream ice cream.
Freeze the ice cream in a baking dish until solid. I like to use a nine by thirteen-inch rectangle baking pan.
Bake the cookies and finish these up.
While the ice cream freezes, bake the cookies! They’re simple. Beat some butter, add ingredients like cocoa powder, then roll the dough out just like you would sugar cookies.
Cut the dough into small rectangles and bake!
Once the cookies have cooled, and the ice cream is frozen, cut the slab of ice cream into twelve rectangles. They should sandwich nicely in-between each chocolate cookie.
Now freeze the sandwiches, just to firm the ice cream back up again. And that’s it…simple, simple.
These will take you a little time to prepare, but only because of the freezing. For the most part, I actually found these really easy and fun to make. If you have younger kids, these are definitely something they can help with!
And with that, I think that’s all I have to say today!
If you take away one thing from all my rambles today, let it be this…
These homemade ice cream sandwiches will take you back to being a kid. They’re soft and creamy, but with just the right amount of crunch. And the best part? The flavor is delicious…chocolatey, vanillay, and swirled with notes nutty caramel and sweet cream.
Perfect summer weekend ice cream sandwich…make them and enjoy!
Looking for other ice cream recipes? Here are a few ideas:
Peanut Butter Brownie Ice Cream Bars
No Churn Minted White Chocolate Swirled Ice Cream
Easiest Raspberry Shortcake Ricotta Ice Cream
Lastly, if you make these malted milk cookies n’ cream ice cream sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Malted Milk Cookies n' Cream Ice Cream Sandwiches.
Servings: 12 sandwiches
Calories Per Serving: 668 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Cookies n' Cream Ice Cream
- 2 1/2 cups heavy cream
- 3/4 cup sweetened condensed milk
- 1/2 cup malted milk powder
- 1 tablespoon vanilla extract
- 1 - 1 1/2 cups crushed chocolate wafer cookies or Oreo cookies
- 1/2 teaspoon flaky salt
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
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- 1. Line a 9x13 inch baking dish with parchment paper. 2. Using an electric mixer, whip the cream and malted milk powder in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, vanilla, and salt and whip until combined and fluffy. Fold in the crushed cookie crumbs. Spread the ice cream out in an even layer in the prepared pan, freeze 2-3 hours, until firm.3. Meanwhile, make the cookies. Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons flour.4. Divide the dough in half and flatten each half into a disk. Roll out the dough out on a flour piece of parchment paper to about 1/4 inch thickness. Cut 24 (4x2 inch) rectangles. Carefully transfer the cookies to a parchment-lined baking sheet. Roll out the leftover scraps, and repeat with the remaining disk of dough.5. Bake the cookies for 9-10 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.6. Lift the ice cream slab out of the pan using the parchment paper. Working quickly, cut into 12 rectangles. Sandwich each ice cream rectangle between 2 cookies, pressing the cookies into the ice cream gently to adhere. 7. Freeze the sandwiches 2 hours, until firm, or up to three months. Let the ice cream sandwiches sit at room temperature 5 minutes, then enjoy!
We LOVE this recipe. Half the time we only do the ice cream portion. The ice cream recipe is so simple and delicious and fun for kids to help make. Thank you for sharing!
Happy Friday!! Thanks a lot for making this recipe so often, I am so glad to hear it is always enjoyed! Have a great weekend:)
We LOVE these!!! They don’t last long over here and my boys have requested them for their birthday instead of a cake!!
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
I was too intimidated to make these at first, but boy did my efforts pay off! The ice cream is super easy to make, and I may never go back to ice cream without malted milk. I made both chocolate (reg Oreos) and vanilla (Golden Oreos), and both are delicious. I ended up with 13 sandwiches of varying sizes (mine are NOT pretty at all), I wrapped them in plastic wrap for the freezer-it has been about a week and they’re not hard and taste fresh! Thank you for an amazing way to “end” the summer!
Thank you Thy!! I am really glad this recipe turned out so well for you! xTieghan
These were wonderful and relatively easy to make. The kiddos loved them!! I found I had to add more flour than the recipe called for, but otherwise followed instructions 🙂
Thank you so much Michelle! I am so glad these turned out so well for you all! xTieghan
I wish you had given dimensions for the rolled out cookie dough.
I did:) 24 (4×2) cookies.
I didn’t get as far as making the ice cream sandwiches but I’ve made the ice cream bit twice now. Big hit here and it was so good! It was creamy and delicious, and the texture is just like store bought ice cream or ice cream parlor ice cream, but better because you know, homemade! I had to order the white malt powder off Amazon (could only find chocolate flavored ones in store) but the malt powder really adds something special to the taste. I may get brave and make the actual cookies to make the sandwiches with next time.
I am really glad this turned out so amazing for you, Tricia!! Thank you so much for trying it!! xTieghan
These were delicious! Fairly easy to make, just with lots of wait time between stages. My ice cream did take longer to set, but I assume that was due to my freezer. If you’re looking for a tasty weekend baking project, I highly suggest you tackle this one. Your taste buds will thank you.
Thank you so much Victoria! I am so glad this turned out so well for you! xTieghan
Holy moly, this looks amazing! Looks like I’m going to have to go to the store tomorrow to pick up a few ingredients. 🙂
Amazing! I hope you love this recipe, Trent! xTieghan
These tasted fantastic! However, I could not get the ice cream batter texture correct. I got the small peaks with the heavy cream/malted powder. But when I added the condensed milk mix ingredients, it almost liquified it. Any idea what I could have done wrong? I let it whip for longer, but it didn’t make a difference. It was really hot today, could that have impacted it?
Hey Sarah, at what point did you add the sweet milk? And how much did you use? I don’t think the heat affected things, so not sure what is happening for you. Maybe you added the the milk too soon or too late? Any details on how you made the ice cream would be helpful for me to problem salve. Thanks! xTieghan
Another fantastic recipe! I made these this weekend, while we lacked the malted milk powder they were still fabulous–my husband and I were again over the moon! Thank you!
Thank you so much Casey! I am so happy to hear that! xTieghan
These were amazing!! The cookie is perfect for an ice cream sandwich. The ice cream was delicious. They do come out very big so we had to cut ours in half when serving! I will definitely make these again to have on hand.
Thank you Adriana! I am really glad this turned out so well for you! xTieghan
I’m trying to make these egg-free for a friend with an allergy. Can I sub the eggs in this cookie recipe and still have the right texture for an ice cream sandwich? What would you use?
So sorry but I have not tested this recipe without the egg. You could try chia or flax egg, but again I am not sure of the results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thanks for a great recipe! I used the cookie part and it was perfect. I had made mint chocolate chip gelato and thought what a great combo. My daughter-in-law said the dough was sticky but popped it in the fridge for 20 minutes and it worked out great. I made circles. So good that I had to make another batch of gelato to use up the extra cookies.
Thank you so much Kate! That is really great to hear! xTieghan