Ice Cream Flower Sandwiches

Ice Cream Flower Sandwiches
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Brighten up a children’s party by serving these fun, edible flowers.
30 min
Prep Time
4:30
Total Time
6 sandwiches

Ingredients

Flowers

12
Blue Ribbon Sugar Cookies
1 1/2 cups
vanilla ice cream
6 (4 1/2-inch)
wooden freezer pop sticks
6 small
fresh strawberries, thinly sliced

Base

1 (11.3-ounce) box
chocolate crispy rice cereal
1/2 cup
sugar
1/2 cup
corn syrup
1/2 cup
real semi-sweet chocolate chips
1/2 cup
peanut butter

Directions

  1. Prepare Blue Ribbon Sugar Cookies as directed.
  2. Chill baking sheet 5 minutes in freezer.
  3. Scoop 6 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.
  4. 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.
  5. Insert wooden pop stick into ice cream to create stem. Gently push wide end of strawberry slices into ice cream to create flower petals. Freeze 4 hours or until set.
  6. Line 9-inch round pan with parchment paper; set aside. Pour cereal into large bowl; set aside.
  7. Combine sugar and corn syrup in 1-quart saucepan. Cook over medium heat 3-5 minutes or until sugar is dissolved. Add chocolate chips and peanut butter; continue cooking, stirring constantly, 3-5 minutes or until melted and smooth. Pour over cereal in bowl; mix well. Press mixture into prepared pan; cool 15 minutes. Remove from pan to cooling rack; cool 15 minutes.
  8. Place base onto platter. Push flower ice cream sandwich stems into cereal mixture. Serve immediately.

Recipe Tips

Nutrition Facts (1 sandwich)

Calories
720
Cholesterol
35mg
Carbohydrates
119g
Protein
10g
Fat
26g
Sodium
480mg
Dietary Fiber
3g

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