• 1 cup sugar
  • 1/4 cup milk
  • Assorted HERSHEY'S, REESE'S or HEATH baking pieces, crushed peppermints or other small candies (optional)
  • 2 cup Ice cream slightly softened
  • 1 egg
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup HERSHEY'S Cocoa


  • 1. Beat shortening, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; add alternately with milk to sugar mixture, beating until well blended. Cover; refrigerate about 1 hour.
  • 2. Heat oven to 375°F. Drop batter by heaping tablespoons onto ungreased cookie sheet. With palm of hand or bottom of glass, flatten each cookie into 2-3/4 inch circle, about 1/4 inch thick. Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
  • 3. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Roll ice cream edges in chopped baking pieces or candies, if desired. Wrap individually in foil; freeze until firm. About twelve 4-inch ice cream sandwiches.

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