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.
Bake 12 to 15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 1 hour.
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.
Wrap each frozen sandwich in plastic wrap. Store in freezer.