Mini Ice Cream Sandwich Recipe
There's nothing better than an ice cream sandwich on a warm day. Actually, there's nothing better than an ice cream sandwich on a cold day, either. Ice cream cookie sandwiches just make everyone happy. This fantastic dessert is like something from your childhood, but it's perfect for children and adults alike. One of the best things about this dessert is that it's super simple and requires pre-made cookie dough and your favorite type of ice cream. These ice cream sandwiches are great to bring to a barbeque or to keep for an after-dinner reward for the kiddos. They'd also be great for a girl's night. The possibilities are truly endless.
Recipe developer Jessica Morone of Jess Loves Cooking came up with this spectacular dessert. She shares that she loves the size of these cute little cookies. "I think the best thing about these is that because they are mini, they are the perfect size for a snack or for kids," Morone raves. "Sometimes, full-size ice cream sandwiches are just too big!" We have to agree!
Keep reading to find out how to make this sweet dessert
Gather the ingredients for your ice cream sandwiches
This recipe is next-level good, and a great part about it is that it requires just a few ingredients. For starters, you will need a package of mini chocolate chip cookie dough. You can find this in the refrigerator section of your local grocery store. In addition, grab any flavor of ice cream that you would like. Our personal favorite is chocolate chip, but honestly, anything goes well.
The last item on the list is rainbow sprinkles. These help to elevate the look of your ice cream sandwiches, and the result will be worthy of an Instagram post.
Preheat the oven and break cookie dough
To start things off, preheat your oven to 350 degrees Fahrenheit. You want it to get nice and warm before you start baking. Then, break the cookie dough along the pre-scored lines and place them on the baking sheet. You want to divide the dough sections onto two ungreased baking sheets. When the oven is done preheating, put the cookies in, and set your timer for 10 minutes. Bake until the cookies are golden brown, and then let them cool completely before moving onto the next step!
Scoop the ice cream
After the cookies cool off, they're ready for an ice cream topping. Lay them out on the counter, and use a small scooper to take the ice cream out of its container. Then, place the scoop of ice cream on the bottom half of the cookies. Repeat with the bottom half of each sandwich. Then, top the ice cream with a second cookie and press gently until the ice cream spreads to the end of the sandwich. Now, it should look good enough to eat. You can certainly test one out now, but there's just one more step until the dessert is complete.
Dip with rainbow sprinkles
Here's the fun part! Pour the rainbow sprinkles into a shallow bowl. Doesn't it make you happy just looking at them? Then, roll the edges of the cookie sandwiches until they are coated. The rainbow sprinkles give the cookies a fun edge, and as we mentioned before, they will definitely be worthy of the 'gram. You can also spice things up a little by adding some star or heart sprinkles into the mix. There's simply no such thing as too many sprinkles!
Serve and enjoy
Once you have gotten sprinkles on the perimeter of the cookie, you can serve them to your family or lucky guests. These will go well with several extras, including a dollop of whipped cream or a sprinkle of chocolate syrup. If you have any leftover sandwiches, you're in luck. Leftovers are easy to keep, and you can stick them in the freezer. "As long as they are properly wrapped up in plastic or in an airtight container, these should last for up to three months in the freezer," Morone says. That makes them great for after-dinner treats that will last a while!
- 1 16.5-ounce package refrigerated mini chocolate chip cookie dough
- 2 cups ice cream, any flavor
- Rainbow sprinkles, for decoration
- Preheat the oven to 350 degrees Fahrenheit. Break the cookie dough along the pre-scored lines, and divide the cookie dough sections onto two ungreased baking sheets. Bake cookies for 10 minutes, until the cookies are golden brown. Cool completely.
- Once cookies have cooled, use a small ice cream scoop to scoop ice cream onto the bottoms of half of the cookies. Top with a second cookie, and gently press until the ice cream spreads to the end of the sandwich.
- Pour the rainbow sprinkles into a shallow bowl. Roll the edges of the cookie sandwiches in the sprinkles until coated.
- Eat immediately, or place cookie sandwiches into Tupperware containers and store in the freezer until serving.
| Calories per Serving | 133 |
| Total Fat | 6.4 g |
| Saturated Fat | 2.9 g |
| Trans Fat | 0.6 g |
| Cholesterol | 7.4 mg |
| Total Carbohydrates | 17.4 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 11.7 g |
| Sodium | 85.6 mg |
| Protein | 1.4 g |
