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Cookie Ice Cream Sandwiches (Four Ways)

  • Prep Time: 15 minutes
  • Cook Time: --
  • Total Time: 15 minutes
  • Yield: 16 ice cream sandwiches
Simply don't have time to bake? No problem! Snag some Soft Baked Cookies to create Cookie Ice Cream Sandwiches made four different ways including: Snickerdoodle, Chocolate Chip, Dark Chocolate Toasted Coconut Espresso and Strawberry Peanut Butter.
Cookie Ice Cream Sandwiches (Four Ways) made with Soft Baked Almond Flour Cookies Recipe

Ingredients:

Snickerdoodle:
1 box Simple Mills Soft Baked Snickerdoodle Cookies
1 pint salted caramel ice cream
½ cup coconut sugar
2 tbsp cinnamon

Chocolate Chip Cookie:
1 box Simple Mills Soft Baked Chocolate Chip Cookies
1 pint vanilla ice cream
1 container naturally-dyed rainbow sprinkles

Dark Chocolate Toasted Coconut Espresso:
1 box Simple Mills Soft Baked Dark Chocolate Toasted Coconut Cookies
1 pint espresso ice cream
½ cup cacao nibs

Strawberry Peanut Butter:
1 box Simple Mills Soft Baked Peanut Butter Cookies
1 pint strawberry ice cream
1 bag freeze-dried strawberries

Instructions:

PLACE all cookies face down on large plate(s) or baking sheet(s).

SCOOP each ice cream flavor onto the back of the corresponding cookie and place another of the same cookie flavor on top to make each sandwich. 

PLACE all "topping" ingredients for each cookie sandwich in separate bowls. For the Snickerdoodle sandwiches, first combine the coconut sugar and the cinnamon together. For the Strawberry Peanut Butter sandwiches, first crumble or process freeze-dried strawberries into a powder.

ROLL the side of each ice cream sandwich into corresponding "topping" to cover ice cream.

PLACE cookie sandwiches into a freezer-friendly container and freeze for at least 30 minutes, or enjoy immediately.

REMOVE cookies from freezer and let thaw for 5-10 minutes before enjoying.