- Prep Time
- 5 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 30 m
- Makes
- 16 sandwiches
Ingredients
- 1 pkg
- Chocolate Chip Cookie Dough
- 468 g
- 4 cups
- Double Chocolate Truffle Ice Cream
- 1 L
- 1 cup
- mini white chocolate chips, chopped white or dark chocolate, sprinkles, toasted nuts, mini candy-coated chocolates
- 250 mL
Method
- Step 1
- Drop 32 portions (1 tbsp/15 mL) of cookie dough onto two parchment paper-lined baking sheets and bake according to package directions. Remove from the oven and cool completely.
- Step 2
- Allow ice cream to soften to room temperature until malleable (about 5 to 10 min.). Sandwich one small scoop of ice cream between two cookies, pressing gently to push ice cream just to the edge of the cookies. Set sandwiches on a baking sheet and freeze until firm, about 1 hour.
- Step 3
- Roll sides of ice cream sandwiches in chocolate, nuts or candy and serve, or freeze until needed.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 ice cream sandwich)
- Calories:
- 270
- Fat:
- 12
- Saturated Fat:
- 8
- Carbs:
- 37
- Fibre:
- 2
- Cholesterol:
- 15 mg
- Protein:
- 4
- Sodium:
- 160 mg
