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Peppermint Ice Cream Sandwiches

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Peppermint Ice Cream Sandwiches
  • Prep Time 1 hr 30 min
  • Total Time 4 hr 10 min
  • Servings 32
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Pretty! Pretty easy, that is, with ice cream stacked between Pillsbury® cookies.

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated peppermint cookies
4
cups peppermint ice cream, slightly softened
1
cup miniature semisweet chocolate chips

Directions

  • 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
27%
(
Saturated Fat
8g
38%
,
Trans Fat
2 1/2g
)
Cholesterol
20mg
7%
Sodium
180mg
8%
Potassium
105mg
3%
Total Carbohydrate
48g
16%
(
Dietary Fiber
1g
3%
,
Sugars
30g
)
Protein
2g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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