COOKIES AND CREAM ICE CREAM SANDWICH RECIPE RECIPES

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COOKIE ICE CREAM SANDWICHES RECIPE - BETTYCROCKER.COM



Cookie Ice Cream Sandwiches Recipe - BettyCrocker.com image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350 , CarbohydrateContent 43 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Ice Cream Sandwich, SodiumContent 220 mg, SugarContent 29 g, TransFatContent 1/2 g

HOMEMADE CHOCOLATE COOKIE ICE CREAM SANDWICHES



Homemade Chocolate Cookie Ice Cream Sandwiches image

These chocolate cookies are chewy and thick, making them perfect for ice cream sandwiches. The cookies buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like. Choose your favorite ice cream flavor for the middle. We love mint-chocolate chip.

Provided by Adam and Joanne Gallagher

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield Makes 10 ice cream sandwiches

Number Of Ingredients 10

8 tablespoons (115 grams) unsalted butter at room temperature (1 stick)
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups (160 grams) all-purpose flour
6 tablespoons (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
2 cups ice cream

Steps:

  • Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes. Add the egg, vanilla extract, and salt. Turn mixer to medium and beat until well incorporated.
  • In a separate bowl, whisk the flour, cocoa powder, and baking soda until blended.
  • With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
  • Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
  • Meanwhile, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls – about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate).
  • Cover ice cream with another sheet of parchment paper then gently push the ice cream balls down to fit the width of the cookies. If the ice cream starts to melt, place baking sheet into the freezer for 5 to 10 minutes to firm up.
  • Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze up to 3 months.

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