Chocolate-Marshmallow Ice Cream Sandwiches

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  • Makes: 14 servings
  • Yields: about 14 sandwiches
  • Prep: 45 mins
  • Freeze: 4 hrs
  • Bake: 10 mins 350°F
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Chocolate-Marshmallow Ice Cream Sandwiches
Ingredients
10
miniature caramel Twix bars
1
2-layer-size chocolate cake mix
2
eggs
1/4
cup vegetable oil
1/4
cup water
2
cups chocolate ice cream
2/3
cup marshmallow creme
Directions
  1. Unwrap Twix bars; place in resealable plastic bag. Seal and freeze 2 hours.
  2. Meanwhile, to prepare cookies, preheat oven to 350 degrees F. In mixing bowl combine cake mix, eggs, oil, and water. Beat with electric mixer until combined. Drop dough by well-rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until tops are set. Cool 1 minute on cookie sheets. Remove cookies; cool completely on wire racks.
  3. Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Meanwhile, using flat side of meat mallet or a rolling pin, crush frozen Twix bars. Stir into ice cream; return to freezer until ready to use.
  4. Spread marshmallow creme on flat sides of half of the cookies; place, creme side up, on a shallow baking pan. Using a small ice cream scoop, place some ice cream mixture onto flat sides of remaining cookies. Place on same baking pan, ice cream side up. Loosely cover and freeze for 2 hours or until firm.
  5. Gently sandwich cookies together. Serve immediately or wrap each sandwich in plastic wrap and freeze in freezer container for up to 1 month. Makes about 14 sandwiches.
Nutrition Facts (Chocolate-Marshmallow Ice Cream Sandwiches)
    Per serving:
  • 288 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 37 mg chol.,
  • 292 mg sodium,
  • 45 g carb.,
  • 1 g fiber,
  • 30 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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