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Ice Cream Cookie Sandwiches

15 people
20 min

These Ice Cream Cookie Sandwiches are just as sweet and tasty as they look—and happily they’re gluten-free because they are made with Schar Chocolate Dipped Cookies.

Cook
Preparation
in 20 minutes

 

  • Line 9-inch metal baking pan with foil, allowing generous amount of overlap on each side to use as handles later.
  • Take ice cream out of freezer, and allow it to rest on counter a few minutes to soften slightly.
  • Working quickly, spoon ice cream into prepared pan. Spread evenly, making a layer about 1-inch thick. Cover with foil and freeze at least 4 hours.
  • Arrange cookies in rows on baking sheet, half with the shortbread side up and half with the chocolate side up. Place toppings on small plates. Place a large plastic container with lid in the freezer.
  • Unmold ice cream onto large cutting board.
  • Working quickly, and with a helper if you have one, cut a 2”x1” rectangle from ice cream.
  • Immediately place ice cream rectangle on cookie. Top with second cookie. Lightly roll edges in topping, if desired, and quickly place cookie sandwich in plastic container in freezer.
  • Continue working until all sandwiches are made. If you need to add a second layer to plastic container, separate layers with wax paper or parchment.
  • Freeze ice cream sandwiches at least 6 hours or overnight.
Ingredients
2
boxes
48
oz
ice cream
For the toppings to coat edges:
coconut flakes
chocolate chips
colorful sprinkles

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in this recipe

Ratings

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