Apricot Cookie Ice Cream Sandwiches Recipes

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COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, 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.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

APRICOT-ALMOND ICE CREAM SANDWICHES



Apricot-Almond Ice Cream Sandwiches image

Belgian almond-butter thins (such as those made by Jules Destrooper) are very thin and crisp and rectangular in shape; look for them at supermarkets and specialty food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/4 cup warm brandy
1 cup dried apricots, finely chopped (1/2 cup)
2 tablespoons apricot jam
Unsalted butter, for baking dish
1 pint vanilla ice cream, softened
16 to 24 almond-butter thins

Steps:

  • In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.
  • Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.
  • To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.

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