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48

Cookie Ice Cream Sandwiches

Prep 60 min
Total 60 min
Servings 12

Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer. MORE+ LESS-

By Betty Crocker Kitchens

December 22, 2011

Ingredients

pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

cups ice cream, frozen yogurt, sherbet or sorbet

Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps

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1

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.
2

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.
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 sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Expert Tips

Use any flavor of Betty Crocker® cookie mix instead of the chocolate chip mix.
Drizzle a little ice cream topping between the cookies and ice cream for a more indulgent treat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Ice Cream Sandwich

Calories: 350
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 11g 53% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 220mg; 9%
Potassium: 180mg; 5%
Total Carbohydrate: 43g; 14%
Dietary Fiber 0g 0% Sugars 29g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;