Carrot Cake Ice Cream Sandwiches
If you have 10 minutes, you have time to make these fun, kid-friendly Easter treats!
Servings 12 sandwiches
- 1 package Pillsbury refrigerated sugar cookie dough
- Easter sprinkles optional
- Carrot Cake ice cream or any flavor
Preheat oven to 350 degrees.
Slice cookies about 1/4 inch thick and place on a parchment lined baking sheet about 2 inches apart.
Pour sprinkles on top and gently press them down to adhere.
Bake for 8 minutes or until lightly golden around the edges. Remove from the oven and cool completely.
Flip half of the cookies over and top with a scoop of ice cream. Press the remaining cookies on top of the ice cream.
Serve immediately or return to the cooled cookie sheet and place in the freezer for one hour before removing to a sandwich bag and storing in the freezer until ready to eat.
Calories: 112kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 38mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 2mg | Iron: 0.5mg