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Fudgy Ice Cream Sandwiches

Fudgy Ice Cream Sandwiches
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Cookies made from refrigerated dough team up with vanilla ice cream and fudge sauce for awesome homemade ice cream sandwiches.

Prep Time:
15 Min
Total Time:
2 Hr
Makes:
12 sandwiches
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INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2cup hot fudge topping
1pint (2 cups) vanilla ice cream, softened
DIRECTIONS
1.Heat oven to 350°F. Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
2.Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.)
3.Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
4.Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.
High Altitude (3500-6500 ft): Break up cookie dough in a bowl. Knead or stir 2 tablespoons all-purpose flour into cookie dough before pressing into bottom of pan.
High Altitude (3500-6500 ft):

Break up cookie dough in a bowl. Knead or stir 2 tablespoons all-purpose flour into cookie dough before pressing into bottom of pan.

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