Cookie Ice Cream Sandwiches

Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer.


12 ice cream sandwiches


1 (1 pound 1.5 ounce) pouch chocolate chip cookie mix
1/2 cup butter or margarine, room temperature
1 large egg
4 cups ice cream, frozen yogurt, sherbet or sorbet
multi-colored candy sprinkles or miniature chocolate chips, if desired


Preheat oven to 375°F (191°C). Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake for 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from baking sheet. Cool completely on wire rack, about 30 minutes.

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, or to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 13 minutes
Cool Time: 30 minutes

Additional Information

Drizzle a little ice cream topping between the cookies and ice cream for a more indulgent treat.


Use any flavor of cookie mix instead of the chocolate chip mix.

Nutritional Information

Amount per serving: Calories 350 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 11 g, Trans Fat 1/2 g), Cholesterol 60 mg; Sodium 220 mg; Total Carbohydrate 43 g (Dietary Fiber 0 g, Sugars 29 g), Protein 4 g; Exchanges: 2 1/2 Other Carbohydrate; 1/2 Low-Fat Milk; 3 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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