no churn double cookie ice cream sandwiches cookie dough: 3/4 c (150g) sugar 1.5 c (320g) brown sugar 12 oz (340g) butter, softened 2/3 c (150g) milk 2 tsp vanilla extract 3 1/3 c (467g) AP flour 2 tsp salt 1.5 tsp baking soda 12 oz choc toast flour at 350F for 5 min and let cool. mix cookie dough using the creaming method. divide into 3 spread 1/3 of the dough into the bottom of a parchment lined 13 x 9 pan. bake at 350F for 8-12 min or until golden. let cool and remove. repeat roll the final third of the cookie dough into bite size pieces no churn ice cream: 2.5 cups (568g) heavy cream 2 tsp vanilla 14 oz (396g) sweetened condensed milk whisk cream and vanilla to soft peaks. add sweetened condensed milk. whisk to stiff peaks. fold in cookie dough spread ice cream on top of the bottom layer of cookie. top with the other layer of cookie. freeze at least 2 hours #baking #cookies #icecream #icecreamsandwich #chocolatechipcookies #chocolatechip #bakersofinstagram #desserts