Fudgy Ice Cream Sandwiches

(90)
4 reviews.
  • 15 min prep time
  • 2 hr 0 min total time
  • 3 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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