Peanut Butter and Cookie Ice Cream-wiches

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  • 30 min prep time
  • 2 hr 0 min total time
  • 4 ingredients
  • 12 servings

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated peanut butter cookies
2
tablespoons sugar
3
cups chocolate or fudge swirl ice cream
1/2
cup candy-coated chocolate-covered peanuts (from 8.5-oz bag), crushed

Directions

  1. 1 Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar and place 3 inches apart on ungreased large cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern until about 2 inches in diameter.
  2. 2 Bake 12 to 15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 1 hour.
  3. 3 For each sandwich, spoon 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, top side up; press together gently. Roll sides (ice cream) in crushed candy; place in shallow pan. Freeze until firm, about 30 minutes.
  4. 4 Wrap each frozen sandwich in plastic wrap. Store in freezer.

Notes

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Nutrition Information

Recipe Step Photos

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