Caramel-Coffee Ice Cream Sandwiches

  2 reviews
  • 45 min prep time
  • 2 hr 45 min total time
  • 4 ingredients
  • 6 servings


(1 lb. 2-oz.) pkg. Pillsbury™ Ready To Bake!™ Big Deluxe Classics® Chocolate Chip Cookies
cup hot caramel ice cream topping (do not heat)
pint (2 cups) coffee ice cream, slightly softened
cup chocolate and/or colored sprinkles


  1. 1 Heat oven to 350°F. Place cookie dough about 2 inches apart on ungreased cookie sheet. Bake at 350°F. for 12 to 16 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  2. 2 Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet. Spread 1 teaspoon caramel topping on each cookie.
  3. 3 For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press cookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge of sandwich in chocolate sprinkles. Quickly wrap sandwich in foil; immediately place in freezer. Freeze at least 2 hours or until firm. Let stand 5 to 10 minutes before serving.




Nutrition Information

Recipe Step Photos

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