These light and scrumptious ice cream sandwiches are made with frozen yogurt and sugar cookies.
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16 Blue Ribbon Sugar Cookies
1 cup low-fat vanilla raspberry swirl frozen yogurt and sorbet, slightly softened
6 (1-ounce) squares semi-sweet chocolate baking bar
*Substitute your favorite flavor frozen yogurt or sorbet.
**Substitute 6-ounce white chocolate baking bar.
Bake Blue Ribbon Sugar Cookies as directed. Place 8 cookies, bottom-side up, onto parchment or waxed paper-lined baking sheet.
Working quickly, place 2 tablespoons frozen yogurt onto each cookie. Top each with 1 cookie, bottom-side down, creating sandwich. Press down gently; use knife to smooth or remove excess yogurt, if necessary. Freeze 4 hours or until set.
Melt chocolate in 1-quart saucepan over low heat, stirring constantly, 4-6 minutes or until smooth. Cool 10 minutes.
Tipping saucepan slightly, dip one-half of each sandwich into melted chocolate. Return to baking sheet. Freeze 4 hours or until firm. Wrap each individually into plastic food wrap. Place into large resealable freezer bag. Store frozen.
To easily form ice cream or frozen yogurt for sandwiches, place 2 rounded tablespoons ice cream 3 inches apart onto waxed paper. Top with second piece of waxed paper. Using palm of hand, flatten ice cream into circles the same size as cookies used in sandwich. Place ice cream circle on each cookie; top with second cookie.
No need to wait for the ice cream truck. These classic ice cream desserts are fun and easy to make at home.