These sophisticated ice cream sandwiches are filled with chocolate-swirled coffee ice cream, but you can use chocolate or vanilla ice cream to turn this into a kids' recipe.

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Ingredients

Directions

  • Arrange cookies in single layer on large baking sheet. Place baking sheet in freezer.

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  • Place ice cream in refrigerator to soften for 15 to 30 minutes or just until soft enough to scoop.

  • Stir mini chocolate pieces into ice cream to distribute evenly. Gently swirl in the chocolate syrup, being careful not to stir too much and lose the swirl pattern.

To assemble:

  • Remove cookies from freezer. Place 1 cookie, flat side up, in center of 8 x 8-inch piece of plastic wrap. Scoop about 1/3 cup of ice-cream mixture onto middle of cookie. Top with another cookie, flat side down; gently sandwich together to press ice cream out to edge of cookies.

  • Using table knife or small thin metal spatula, smooth ice cream around edge. Wrap sandwich cookie tightly in plastic wrap. Place in freezer for at least 2 hours or overnight to firm up.

  • Repeat with remaining cookies and ice-cream mixture to make 3 more ice-cream sandwiches.

  • Remove cookies from freezer to soften, about 10 minutes before serving. Remove plastic wrap from cookies. Serve.

Nutrition Facts

485 calories; 25 g total fat; 89 mg cholesterol; 166 mg sodium. 56 g carbohydrates; 8 g protein;

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