Peppermint Ice Cream Sandwiches

Pretty! Pretty easy, that is, with ice cream stacked between Pillsbury® cookies.

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

Ingredients

1
roll (30 oz) Pillsbury® refrigerated peppermint cookies
4
cups peppermint ice cream, slightly softened
1
cup miniature semisweet chocolate chips
  • 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    360
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    1g
    1%
      Sugars
    30g
    30%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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