Nothing conjures up childhood nostalgia like these frozen sandwiches--but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it's too soft, let it chill in the freezer before assembling, but if it's too hard, let it sit out for a few minutes first. Source: EatingWell Magazine, August/September 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon 1/4 cup ice cream onto one cookie; sandwich with a second cookie. Repeat with the remainder of the ice cream and cookies. (You may have a little ice cream left over.) Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour. Individually wrap in plastic once the ice cream is firm.

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Tips

Make Ahead Tip: Store wrapped sandwiches in the freezer for up to 1 month.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

290 calories; total fat 9.4g 14% DV; saturated fat 5.7g; cholesterol 16mg 5% DV; sodium 183mg 7% DV; potassium 288mg 8% DV; carbohydrates 46.5g 15% DV; fiber 2.6g 10% DV; sugar 35g; protein 6.8g 14% DV; exchange other carbs 3; vitamin a iu 222IU; vitamin cmg; folate 11mcg; calcium 117mg; iron 2mg; magnesium 52mg; thiaminmg.

Reviews (1)

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Rating: 5 stars
10/30/2011
These were good a little work but great fro a special occasion. They were better the next day because the cookies had a chance to soften up a little. Read More