Chocolate Cookie Ice Cream Sandwiches

Chocolate Cookie Ice Cream Sandwiches

  • Recipe Serves: 6
  • Prep Time 40 min
  • Cook Time 8 min
  • Freeze Time 30 min


  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup Country Crock® Spread
  • 1 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/2 cup white chocolate chips
  • 3 cups Breyers® Vanilla Fudge Twirl


  1. Preheat oven to 375°. Lightly spray baking sheets with no-stick cooking spray; set aside.
  2. Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
  3. Beat Country Crock® Spread, granulated sugar and brown sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in eggs, one at time, beating 30 seconds after each addition. Beat in flour mixture just until blended.
  4. Drop dough by heaping tablespoonfuls, 1-inch apart on prepared baking sheets. Bake 8 minutes or until tops are puffed and dry but still soft when touched. Cool 5 minutes on wire rack. Remove from sheets and cool completely.
  5. Microwave chocolate chips in small microwave-safe bowl at HIGH 20 seconds; stir. Repeat if needed to melt chocolate.
  6. Arrange 6 cookies on waxed-paper-lined baking pan, then drizzle with melted chocolate using a fork or spoon.
  7. Scoop Breyers® Vanilla Fudge Twirl on 6 remaining cookies, then top with decorated cookies; smooth Ice Cream edges. Return sandwiches to freezer to set before serving.
Nutritional Information

Nutritional Information

Nutritional Information
Portion per serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion per serving
Amount Per Serving
Calories 710
Calories from Fat 200
Total Fat 22 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 640 mg
Total Carbs 124 g
Dietary Fiber 5 g
Sugars 83 g
Protein 11 g
Calcium 8 %
Iron 20 %
Vitamin C 0 %
Vitamin A 30 %