Sugar Cookie Ice Cream Sandwiches
Peppermint ice cream should be easy to find during the holiday season. If it's not available, stir 1 cup crushed hard peppermint candies into 1 1/2 quarts softened vanilla ice cream.
Yield: 8 sandwiches
- 1 1/2 quarts peppermint ice cream, slightly softened
- 1 (20-ounce) package refrigerated sliceable sugar cookie dough
- 1/3 cup hot fudge topping
- Hard peppermint candy, coarsely crushed, or multicolored decorator sprinkles
- Spread softened ice cream evenly into two wax paper-lined, 8" round cakepans; cover and freeze until ice cream is firm.
- Slice cookie dough into 16 (1/2"-thick) slices. Place 3" apart on lightly greased cookie sheets.
- Flatten each cookie to a 2" circle. Bake at 350° for 8 minutes. (Cookies will spread during baking.) Cool on cookie sheets 1 minute. Remove to wire racks, and cool completely. Spread 1 teaspoon fudge topping on bottom of each cookie.
- Remove ice cream from pans, working quickly with one pan at a time; peel off wax paper. Cut ice cream into 3" circles, using a 3" biscuit cutter. Place each ice cream circle between 2 cookies, fudge sides in; press gently. Place sandwiches in freezer on a cookie sheet. Cover and freeze 30 minutes.
- Roll sides of each ice cream sandwich in crushed peppermint candy or decorator sprinkles. Serve sandwiches immediately, or wrap each sandwich in plastic wrap and freeze.
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