Ice Cream Flower Sandwiches
6
sandwiches
30 min
PREP TIME
04 hrs 30 min
TOTAL TIME

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

How to make

  1. STEP 1

    Prepare Blue Ribbon Sugar Cookies as directed.

  2. STEP 2

    Chill baking sheet 5 minutes in freezer.

  3. STEP 3

    Scoop 6 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.

  4. STEP 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. STEP 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. STEP 6

    Line 9-inch round pan with parchment paper; set aside. Pour cereal into large bowl; set aside.

  7. STEP 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. STEP 8

    Place base onto platter. Push flower ice cream sandwich stems into cereal mixture. Serve immediately.

Nutrition

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

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