Cookie Ice Cream Sandwiches
- Level: Easy
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 399
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 12
- Cholesterol
- 14
- Sodium
- 751
- Total: 1 hr (includes setting and cooling times)
- Active: 30 min
Ingredients
12 tablespoons store-bought peanut butter cookie dough
12 tablespoons store-bought chocolate chip cookie dough
12 ounces chocolate chips
1 1/3 cups heavy cream
Sprinkles, for topping
2 pints vanilla bean ice cream, very cold
Directions
- Preheat the oven to 350 degrees F.
- Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
- While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
- Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.