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Cookie Ice Cream-A-Rounds

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“Pretty! Pretty easy, that is, with different flavors of ice cream stacked between Pillsbury cookies.”
9 sandwiches

Ingredients Nutrition

  • 1 (18 ounce) roll refrigerated chocolate chip cookie dough
  • 12 cup miniature semisweet chocolate chips or 12 cup candy sprinkles
  • 2 14 cups any flavor ice cream, slightly softened


  1. Heat oven to 350°F Shape cookie dough into 18 balls; place 3 inches apart on ungreased cookie sheets.
  2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
  4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips. Quickly wrap each sandwich in plastic wrap. Freeze 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.

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