Recipes and Cooking Chocolate-Marshmallow Ice Cream Sandwiches 4.3 (4) This recipe brings together our three favorite things -- chocolate, marshmallows, and ice cream. Even better, they're freezable and can be enjoyed all month long. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2010 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Freeze Time: 4 hrs Bake Time: 10 mins Stand Time: 10 mins Total Time: 5 hrs 5 mins Servings: 14 Yield: 14 sandwiches Jump to Nutrition Facts Ingredients 10 miniature caramel Twix bars 1 2-layer-size chocolate cake mix 2 eggs ¼ cup vegetable oil ¼ cup water 2 cup chocolate ice cream ⅔ cup marshmallow creme Directions Unwrap Twix bars; place in resealable plastic bag. Seal and freeze 2 hours. 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. 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. 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. 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. Print Nutrition Facts (per serving) 288 Calories 11g Fat 45g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 288 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 37mg 12% Sodium 292mg 13% Total Carbohydrate 45g 16% Total Sugars 30g Protein 4g Calcium 101mg 8% Iron 1.6mg 9% Potassium 167mg 4% Folate, total 20.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.