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Cookie Ice Cream Sandwiches

  • Prep 60 min
  • Total 2 hr 30 min
  • Ingredients 7
  • Servings 24

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar or peanut butter cookie mix
Butter and eggs called for on cookie mix pouches
4
cups vanilla or chocolate ice cream or frozen yogurt, slightly softened
4
cups mint or strawberry ice cream or frozen yogurt, slightly softened
Betty Crocker™ assorted candy sprinkles, if desired
Miniature chocolate chips, if desired
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Ice Cream Sandwich (2 Chocolate Chip Cookies and 1/3 Cup Vanilla Ice Cream)
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
40mg
14%
Sodium
180mg
7%
Potassium
115mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 375°F. Make cookie dough as directed on pouches using butter and eggs, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • 2 Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • 3 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 candy sprinkles. Wrap sandwiches individually in plastic wrap. Place in resealable freezer bag. Store in freezer.

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