Peppermint Ice Cream Sandwiches

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  • 1 hr 30 min prep time
  • 4 hr 10 min total time
  • 3 ingredients
  • 32 servings

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated peppermint cookies
4
cups peppermint ice cream, slightly softened
1
cup miniature semisweet chocolate chips

Directions

  1. 1 Heat oven to 350°F. Shape cookie dough into 64 balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until light golden brown. Cool completely.
  2. 2 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 chips that have been placed in shallow bowl. Repeat to use remaining cookies.
  3. 3 Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in plastic wrap. Store in freezer. Let stand 10 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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