[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Caramel Coffee Ice Cream Sandwiches[/title][fusion_text]Week of July 28th to August 1st
CARAMEL-COFFEE ICE CREAM SANDWICHES (Thanks to Pillsbury)
1 Pkg. (1 lb. 2oz.) Pillsbury Ready to Bake Big Deluxe Classic Chocolate Chip Cookies
1/4 Cup Caramel Ice Cream Topping (do not heat)
2 Cups Coffee Ice Cream, slightly softened 1/4 Cup Chocolate or Colored Sprinkles
Place cookie dough 2” apart on ungreased cookie sheet. Bake at 350 degrees for 12-16 minutes. or until light golden brown. Cool 1 minute. Remove from cookie sheets and place on wire racks. Cool completely. Cut 6, 12×9” sheets of foil. Place 2 baked cookies, bottom side up on each foil sheet. Spread 1 Tsp. caramel topping on each cookie. For each sandwich, place about 1/3 cup ice cream in center of 1 caramel topped cookie. Flatten slightly. Place second cookie, caramel side down on ice cream. Gently press cookies together in center to form ice cream sandwich. Gently roll ice cream edge of sandwich in chocolate sprinkles. Quickly wrap in foil and put in freezer. Freeze at least 2 hours or until firm. Let stand 5-10 minutes before serving.
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