Mini Spiced Ice-Cream Sandwiches

Prep 10 m
Stand 15 m
Microwave 1 m
Freeze overnight plus one hour



  1. 1 of 6 Cover baking sheet with waxed paper. Place 18 of the cookies on the baking sheet.
  2. 2 of 6 With small ice-cream scoop (about 2 tablespoons), place 1 scoop ice cream on 1 cookie. Top with second cookie. Repeat with remaining cookies and ice cream to form 18 sandwiches. Work as quickly as possible to keep ice cream from melting; you may want to freeze first sandwiches while working with the remaining cookies and ice cream.
  3. 3 of 6 Freeze assembled sandwiches overnight to soften cookies.
  4. 4 of 6 To make dipping mixture for cookies, place white chocolate in small microwave-safe glass bowl. Melt the chocolate on 100 percent power for 1 minute. Stir chocolate until smooth. Stir in the oil. Microwave for 30 seconds if necessary to heat through; stir until the mixture is smooth. Let stand at room temperature until cooled slightly, about 15 minutes; the temperature of the chocolate should register about 85 degrees F on instant-read thermometer.
  5. 5 of 6 Stir the ground cloves into the melted chocolate. Working quickly, dip half a sandwich cookie into chocolate; scrape any excess chocolate off the cookie back into the bowl. Return the dipped sandwich to the waxed paper-lined baking sheet. Repeat with the remaining sandwiches. Return the baking sheet to the freezer. Freeze until chocolate is set, about 1 hour.
  6. 6 of 6 Transfer sandwiches to medium-size storage container or resealable plastic bag. Store in freezer for up to 3 months. Makes 18 mini sandwiches.
Nutrition Information for Mini Spiced Ice-Cream Sandwiches
Servings Per Recipe:
Per Serving: 0 g fiber, 3 g pro., 199 kcal cal., 123 mg sodium, 5 g sat. fat, 25 mg chol., 10 g Fat, total, 24 g carb.