Assemble an ice cream sandwich with a candy bar filling and peanuts. Yum!
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16 Cinnamon Chocolate Chip Rounds
1/4 cup semi-sweet chocolate chips
1/4 cup milk
2 (1.84- to 2.05-ounce) chocolate-covered caramel and nougat candy bars, cut into 1-inch pieces
1/4 cup chopped salted peanuts
4 cups vanilla ice cream
Prepare Cinnamon Chocolate Chip Rounds as directed.
Combine chocolate chips, milk and candy bars in 1-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until chocolate is melted and mixture is smooth. Stir in peanuts. Refrigerate at least 1 hour or until thickened.
Line cookie sheet with parchment or waxed paper. Place all cookies, bottom-side up, onto cookie sheet. Spread about 1 tablespoon cooled chocolate mixture onto bottom-side of each cookie. Refrigerate until ready to assemble sandwiches.
Chill baking sheet 5 minutes in freezer.
Scoop 8 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.
Thaw ice cream portions 4-5 minutes at room temperature. Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Press cookies together gently. Smooth ice cream with knife, if necessary.
Place onto baking sheet; freeze immediately at least 2 hours or until set.
Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.
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