Easy Ice Cream Sandwiches

The other day the kids and I wanted to make ice cream sandwiches. But, we didn't want to spend a lot of time making cookies from scratch so we made it this way.  Here is how we made it.

Ingredients

12 3 inch sugar cookies (We used store-bought cookies.)
Party Cake Ice Cream (We used Turkey Hill Premium Ice Cream.)
Rainbow Sprinkles

Tools (affiliate) to Use

Larger ice cream scooper
Plate to hold sprinkles
Cookie Sheet (affiliate)
Wax Paper

I was watching The Food Network: The Kitchen recently, and by chance they were talking about ice cream statistics.  Here are some statistics about ice cream you can share:

• What percentage of American have ice cream in their freezer at any given time ? 87 percent
• How many pints of ice cream do Americans eat in a year? 48 pints

Instructions

Add wax paper to cookie sheet (affiliate). Make room in the freezer to hold the cookie sheet (affiliate).
Add sprinkles to the plate.
Leave the ice cream out for about 5 minutes.
Take the cookie and turn it over.
Add 1 scoop of ice cream on the back of the cookie.

Then add another face up cookie on top. Lay on a flat surface and press gently so not to break the cookie.

The roll the sides of the ice cream on the plate with sprinkles so it sticks to the ice cream.
Then place it on the wax paper.
Continue to make the next 5 cookies in the same way.

Place in the freezer till firm.  One to two hours.

Here is the recipe to print.

Easy Ice Cream Sandwiches Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 2 hours 15 minutes
• Yield: 6

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Description

Easy to make with premade cookies and ice cream

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Ingredients

• 12 sugar cookies
• 1 lb Party Cake Ice Cream
• 11 oz bottle of Rainbow Sprinkles

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Instructions

1. Add wax paper to the cookie sheet (affiliate). Make room in the freezer to hold the cookie sheet (affiliate).
2. Add sprinkles to the plate.
3. Leave the ice cream out for about 5 minutes.
4. Take the cookie and turn it over.
5. Add 1 scoop of ice cream to the back of the cookie.
6. Then add another face-up cookie on top. Lay on a flat surface and press gently so as not to break the cookie.
7. Roll the sides of the ice cream on the plate with sprinkles, so it sticks to the ice cream.
8. Then place it on the wax paper.
9. Continue to make the next 5 cookies in the same way.
10. Place in the freezer till firm—one to two hours.

Notes

Additional notes:

3-inch cookies were used.

Tools (affiliate) needed:

Larger ice cream scooper

Plate to hold sprinkles

Cookie Sheet

Wax Paper

• Prep Time: 0 hours
• Cook Time: 0 hours
• Category: dessert
• Method: no bake
• Cuisine: American

Nutrition

• Serving Size: 1 cookie sandwich
• Calories: 482.37 kcal
• Sugar: 23.0 g
• Sodium: 204.1 mg
• Fat: 17.18 g
• Saturated Fat: 6.45 g
• Carbohydrates: 78.96 g
• Fiber: 0.91 g
• Protein: 4.44 g
• Cholesterol: 40.54 mg

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