Fun ice cream sandwich recipe to try with the kids! Big Kids will have fun, too! 
 
...or make them ahead of time so you'll have them on hand when friends and family just stop by.
 
Betty Crocker®
 



Prep:
1 hr

Start To Finish:
2 hr


Makes 18 sandwich cookies

Rating
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TIPS from the kitchens


Time Saver
Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery.

Planned-Overs
Be sure to make extra sandwiches to keep in the freezer for a quick dessert.




Peanut Butter Ice-Cream Sandwiches

Nothing could be simpler—or more delicious—to have on hand when a peanut butter craving strikes!

1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter, chocolate chip or oatmeal chocolate chip cookie mix
1/3 cup vegetable oil
1 egg
4 1/2 cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

1.  Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
2.  Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3.  For each ice-cream sandwich, press about 1/4 cup ice cream between 2 cookies; place in jelly roll pan. Roll the ice cream edges in chopped peanuts or candies before freezing. Freeze about 30 minutes or until firm. Store wrapped in plastic wrap.


1 Serving: Calories 225 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 140 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g
% Daily Value: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 4 %
Exchanges: 1 Starch; 1 Fruit; 2 Fat
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