Fudgy Ice Cream Sandwiches

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 0 min
  • ingredients 3
  • servings 12

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2
cup hot fudge topping
1
pint (2 cups) vanilla ice cream, softened
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    260
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    0g
    0%
      Sugars
    25g
    25%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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