Caramel-Coffee Ice Cream Sandwiches

A twist on classic ice cream sandwiches, this one is made easy with refrigerated cookies.

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Servings 6

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( 33 ) Ratings

33 Ratings

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ingredients 4
Prep Time 45 min
Total Time 2 hr 45 min

Ingredients

1: (1 lb. 2-oz.) pkg. Pillsbury® Ready To Bake!™ Big Deluxe Classics® Chocolate Chip Cookies

1/4: cup hot caramel ice cream topping (do not heat)

1: pint (2 cups) coffee ice cream, slightly softened

1/4: cup chocolate and/or colored sprinkles

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Directions

1 Heat oven to 350°F. Place cookie dough about 2 inches apart on ungreased cookie sheet. Bake at 350°F. for 12 to 16 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
2 Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet. Spread 1 teaspoon caramel topping on each cookie.
3 For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press cookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge of sandwich in chocolate sprinkles. Quickly wrap sandwich in foil; immediately place in freezer. Freeze at least 2 hours or until firm. Let stand 5 to 10 minutes before serving.