Ice Cream Skullwiches

Looking for a creative dessert using Pillsbury® peanut butter cookies? Then check out these ice cream sandwiches that are perfect for Halloween.

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  • prep time 30 min
  • total time 9 hr 10 min
  • ingredients 7
  • servings 8
 

Ingredients

1 1/2
quarts (6 cups) vanilla ice cream, slightly softened
1
cup chopped miniature chocolate-covered peanut butter cup candies (from 8-oz bag)
1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled
1/2
cup semisweet chocolate chips
1 1/3
cups powdered sugar
3 1/2
teaspoons water
1
tube (4.25 oz) black decorating icing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, stir ice cream and chopped candies just until blended. Spread evenly in ungreased 13x9-inch pan. Cover; freeze at least 8 hours or until firm.
  • 2 Heat oven to 350°F. Crumble cookie dough into medium bowl; knead in chocolate chips until blended. On well-floured surface, roll half of dough to 1/4-inch thickness. Cut with floured 3x2 1/2-inch skull and crossbones-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
  • 3 Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4 In small bowl, mix powdered sugar and water until smooth. Spread or pipe glaze onto 8 of the cookies to look like skull and crossbones. With black icing, pipe eyes, nose and mouth. Cut out 8 ice cream shapes with skull-and-crossbones cutter. Place on bottoms of 8 plain cookies. Top with decorated cookies, flat side down; gently press together. Wrap in plastic wrap; store in freezer.
  • 1 In large bowl, stir ice cream and chopped candies just until blended. Spread evenly in ungreased 13x9-inch pan. Cover; freeze at least 8 hours or until firm.
  • 2 Heat oven to 350°F. Crumble cookie dough into medium bowl; knead in chocolate chips until blended. On well-floured surface, roll half of dough to 1/4-inch thickness. Cut with floured 3x2 1/2-inch skull and crossbones-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
  • 3 Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4 In small bowl, mix powdered sugar and water until smooth. Spread or pipe glaze onto 8 of the cookies to look like skull and crossbones. With black icing, pipe eyes, nose and mouth. Cut out 8 ice cream shapes with skull-and-crossbones cutter. Place on bottoms of 8 plain cookies. Top with decorated cookies, flat side down; gently press together. Wrap in plastic wrap; store in freezer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
821
,
% Daily Value
Total Fat
39g
39%
(Saturated Fat
15g,
15%
),
Sodium
437mg
437%;
Total Carbohydrate
113g
113%
(Dietary Fiber
2g
2%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 5 1/2 Other Carbohydrate; 1 Low-Fat Milk; 6 Fat;
Carbohydrate Choices:
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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