Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Bake up a batch of refrigerated cookie dough and use the cookies to create ice cream sandwiches. Simply fill with rainbow sherbet ice cream for a birthday party treat or an anytime delight.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
freeze:
5 hrs
bake:
6 mins
total:
5 hrs 41 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In mixing bowl combine cookie dough and flour; knead with hands until well combined. On lightly floured surface roll dough, half at a time, to a 14x10-inch rectangle. With fluted pastry wheel or pizza cutter, cut into 3x 2-inch rectangles. Place on ungreased baking sheets. Prick with fork. Brush with milk; sprinkle with sugar.

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  • Bake 6 to 7 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer to wire rack; cool completely.

  • Place a large baking sheet or 15x10x1-inch pan in freezer. Cut carton from sherbet. With a very sharp knife, cut in half lengthwise. Cut again in 1-inch slices. Halve each slice crosswise (you should have 20 slices). Return to freezer for 1 hour or until firm.

  • To assemble sandwiches place sherbet slice between two cookies, sprinkled side out. Wrap in plastic; and freeze 4 hours or until firm. Cookies may be frozen for up to 3 months. Makes 20 sandwiches.

Nutrition Facts

214 calories; fat 6g; cholesterol 7mg; saturated fat 2g; carbohydrates 38g; protein 2g; vitamin c 18.9mg; sodium 132mg; calcium 50.5mg; iron 0.5mg.
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