Fudgy Ice Cream Sandwiches |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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It looks awesome, though I've not tried it yet. If you have any tips from making this, feel free to post. I think I'm going to try to do 2 rolls and almost double everything and put it in a 9 x 13 inch pan instead. Make sure you note that there is cooling time and freezing time that is not included in the times listed. Ingredients:
1 (16 1/2 ounce) roll refrigerated chocolate chip cookie dough |
1/2 cup hot fudge topping |
1 pint vanilla ice cream, softened |
Directions:
1. Heat oven to 350°F Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
2. Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.).
3. Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
4. Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.
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