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“Great little snack or after-meal treat! I make it with homemade cookies, but make it easy with ready-to-bake dough. To really save time...obviously you can just bake the cookies up and sandwich some ice cream in between : ) Try it with fun flavors...I love it with gingerbread, peanut butter, oatmeal!! For your first time, try sugar cookie or maybe chocolate chip if you're gutsy. Roll the edges in sprinkles, chocolate chips, peanut butter chips, nuts, oreo crumbles, etc. Also try layering different flavors or layering a topping in middle of icecream or between two flavors...make some big fat ones! (Freeze each icecream layer for 30 minutes before adding more; make sure to press topping into ice cream before freezing; also do not try to freeze one flavor on top and one on bottom and press together, its not as effective as it seems) Try using one cookie on one side and a different on the other. Experiment! Make a lot of different combos with each batch of cookies...don't just use the safe neutral flavors! I also have also toyed with the bottoms of the cookies before making the sandwiches: melted a layer of chocolate or white/chocolate, spread peanut butter mixed with sugar, caramel sauce, etc. Try some of these combos: peanut butter...berry ice cream or sorbet or swirl, moose tracks, cookie dough chocolate chip...peanut butter, peppermint, mint chocolate chip, cherry or cherry-chocolate, moose tracks, birthday cake, gingerbread...chocolate chip, coconut, lemon ice cream or sorbet. oatmeal...chocolate chip, etc. A nice fat variety one: chocolate chip cookie...spread with thin peanut butter...moosetracks ice with peanut butter cookie with melted layer of chocolate! Make it healthy or diabetic-friendly with diet-friendly options!”
2hrs 40mins

Ingredients Nutrition

  • 16 12 ounces sugar cookie dough
  • 34 cup bittersweet chocolate chips, melted and cooled
  • 14 cup flour
  • 4 cups sorbet (assorted flavours) or 4 cups ice cream (assorted flavours)
  • Optional
  • 3 tablespoons ice cream topping (minced crystallized ginger, oreo crumbles, nuts, etc)


  1. Preheat oven to 350°F Coat baking sheets with cooking spray. On medium speed, beat dough with melted chips, flour and if desired, toping until combined.
  2. Divide into 16 pieces, about 2 Tbs each. Arrange on baking sheets about 3" apart. Flatten into 2" rounds.
  3. Bake 8-10 minutes or until set. Cool on pans for 5 minutes. Transfer to racks. Cool completely.
  4. Optional: coat cookie with melted chocolate, peanut butter, etc.
  5. Spread 1/2 c sorbet or ice cream onto flat side of half of cookies. Top with another cookie. Press gently together.
  6. Optional: Roll in toppings to coat sides.
  7. Wrap individually. Freeze until set. (I recommend several hours to overnight).

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