Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.