Happy National Ice Cream Day! We are all screaming for ice cream today with these delicious ice cream cookie sandwiches that you make right at home.
The secret to seriously scrumptious ice cream sandwiches are the ingredients. When you pair our freshly baked cookies with our ice cream, made with 100% Real California Milk you will get a truly irresistible summer treat.
Level up with toppings like classic rainbow sprinkles or our very own Toffee Peanuts that you can find in our Candy and Nuts Aisle! Dip into Ghirardelli’s Dark Chocolate Melting Wafers for that final touch.
WHAT YOU WILL NEED:
The Peanut Butter Cookie and Chocolate Ice Cream Sandwich:
- Mollie Stone’s 6 Pack of Peanut Butter Cookies
- Mollie Stone’s Chocolate Ice Cream made with Real California Milk
- Mollie Stone’s Toffee Peanuts, chopped
The Oatmeal Cookie and Vanilla Chocolate Dipped Ice Cream Sandwich:
- Mollie Stone’s 6 Pack of Oatmeal Raisin Cookies
- Mollie Stone’s Vanilla Ice Cream made with Real California Milk
- Ghirardelli’s Dark Chocolate Melting Wafers, melted to package instructions
The Chocolate Chip Cookie and Strawberry Sprinkle Ice Cream Sandwich:
- Mollie Stone’s 6 Pack of Chocolate Chip Cookies
- Mollie Stone’s Strawberry Ice Cream made with Real California Milk
- Wilton’s Rainbow Sprinkles
DIRECTIONS:
For all Ice Cream Sandwiches:
- On a baking sheet place all your bottom cookies with the flat part of the cookie facing up. Using a standard ice cream scooper place 1 scoop of ice cream per cookie on the flat side of the cookie.
- The Peanut Butter Cookie will get Chocolate Ice Cream, the Oatmeal Cookie will get Vanilla Ice Cream and the Chocolate Chip Cookie will get Strawberry Ice Cream.
- Sandwich matching cookies on top of your ice cream scoops, with the flat side of the cookie facing the ice cream. Then place into the freezer for 30 mins or more.
The Peanut Butter Cookie and Chocolate Ice Cream Sandwich:
- Roughly chop the Toffee Peanuts and spread in an even layer across a separate baking sheet.
- After the ice cream sandwich has sat in the freezer for 30 mins or more, roll the sides of each Peanut Butter Cookie and Chocolate Ice Cream Sandwich in the chopped Toffee Peanuts.
- Enjoy or wrap in parchment paper and freeze for up to 2 weeks!
The Oatmeal Cookie and Vanilla Chocolate Dipped Ice Cream Sandwich:
- Melt Ghirardelli’s Dark Chocolate Melting Wafers according to the package instructions.
- After the ice cream sandwich has sat in the freezer for 30 mins or more, dip the Oatmeal Cookie and Vanilla Ice Cream Sandwich halfway into the melted chocolate and place onto a baking sheet lined with parchment paper.
- Enjoy or wrap in parchment paper and freeze for up to 2 weeks!
The Chocolate Chip Cookie and Strawberry Sprinkle Ice Cream Sandwich:
- Spread an even layer of Wilton’s Rainbow Sprinkles across a separate baking sheet.
- After the ice cream sandwich has sat in the freezer for 30 mins or more, roll the sides of each Chocolate Chip Cookie and Strawberry Ice Cream Sandwich in the sprinkles.
- Enjoy or wrap in parchment paper and freeze for up to 2 weeks!
