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Home > Recipes > Ice Cream Sandwiches

Ice Cream Sandwiches Recipe

Ice Cream Sandwiches
  • Beginner

Find Similar Recipes:

Beginner x Mini REESE’S Pieces x HEATH Toffee Bits x HEATH Milk Chocolate Toffee Bits x HERSHEY’S Cocoa x
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Prep Time:
22 Minutes
Skill Level:

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Nutrition Information

Serving Size: 1 ice cream sandwich
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 290 -
Calories from Fat 120 -
Total Fat 13g 20% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 7% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


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


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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