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A close up of a sprinkled ice cream sandwich
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Carrot Cake Ice Cream Sandwiches

If you have 10 minutes, you have time to make these fun, kid-friendly Easter treats!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 12 sandwiches
Calories 112kcal
Author Karly Campbell

Ingredients

  • 1 package Pillsbury refrigerated sugar cookie dough
  • Easter sprinkles optional
  • Carrot Cake ice cream or any flavor

Instructions

  • 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.

Nutrition

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