Snack: Cookie Ice Cream Sandwiches
Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer.
Ingredients
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
Instructions
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.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
