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baking American
Chocolate Chip Ice Cream Sandwich Cookies

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Comments: 0
 

Recipe

Make these ahead of time, wrap and freeze individually, and then bring out at the end of a barbecue or outdoor birthday party for a special dessert.

Yield: 3 dozen sandwich cookies

Ingredients

Directions

Bake the cookies according to directions and allow them to cool thoroughly on wire racks.

Arrange 3 dozen of the cookies, flat side up, on a work surface.  Spread each with some ice cream. Top with another cookie, making sure the flat side is facing the ice cream.  Roll the ice cream edge of each sandwich in chocolate chips so that the ice cream layer is coated in chips.

Wrap each in plastic wrap and freeze for up to 2 months. Remove from the freezer about 10 minutes before you plan to serve them.


© 2007 Rosemary Black
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 sandwich cookie. Nutritional information does not include Chocolate Chip Cookie Dough. For nutritional information on Chocolate Chip Cookie Dough, please follow the link above.

76kcal (4%)
22mg (2%)
0mg (0%)
17mcg RAE (1%)
64mg
13mg
1g
8g
1g
9g
6mg (2%)
13mg (1%)
3g (13%)
4g (7%)
0mg (2%)
 

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