Candy Bar Ice Cream Cookie Sandwiches

June 29, 2020


Prepare Cinnamon Chocolate Chip Rounds as directed. Combine chocolate chips, milk and candy bars in 1-quart saucepan. Cook over medium heat, stirring constantly, 8 to 12 minutes or until chocolate is melted and mixture is smooth. Stir in peanuts. Refrigerate at least 1 hour or until thickened.

Line cookie sheet with parchment or waxed paper. Place all cookies, bottom-side up, onto cookie sheet. Spread about 1 tablespoon cooled chocolate mixture onto bottom-side of each cookie. Refrigerate until ready to assemble sandwiches. Chill baking sheet 5 minutes in freezer.

Scoop eight (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches. Thaw ice cream portions 4 to 5 minutes at room temperature. Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Press cookies together gently. Smooth ice cream with knife, if necessary. Place onto baking sheet; freeze immediately, at least 2 hours or until set. Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.

Recipe and photo courtesy of Land O’Lakes, Inc.


16 Cinnamon Chocolate Chip Rounds (see recipe at

1/4 cup semi-sweet chocolate chips

1/4 cup milk

2 (1.84- to 2.05-ounce) chocolate-covered caramel and nougat candy bars, cut into 1-inch pieces

1/4 cup chopped salted peanuts

4 cups vanilla ice cream