Chocolate Dipped Peanut Butter Ice Cream Sandwiches
12 ice cream sandwiches
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 3 cups peanut butter ice cream, slightly softened, divided
- 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 1/2 tablespoons vegetable oil
Prepare cookies according to package directions and let cool. Line baking sheet with parchment paper.
Place 1/4 cup of ice cream between two cookies to make a sandwich and press gently. Repeat with remaining cookies and ice cream to make 12 sandwiches. Freeze for 2 to 3 hours or until firm.
Microwave morsels and oil in medium, uncovered, microwave-safe bowl on HIGH power for 45 seconds; STIR. If needed, microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. Let cool slightly.
Remove ice cream sandwiches one at a time from the freezer (check to make sure they are completely frozen) and dip halfway in the melted chocolate. Set on prepared baking sheet and return to the freezer until the chocolate is set. Repeat with remaining sandwiches. Individually wrap sandwiches in plastic and store in freezer.