Serves: 5
Total Calories: 224
Yield: 1 dozen
Prepare cookie dough following package instructions. Reserve one cup of dough. Roll out remaining dough on a floured surface 1/4-inch thick. Use a 3-inch egg-shaped cookie cutter to cut dough. Divide reserved dough in thirds; tint with food coloring as desired. Form colored dough into small balls and ropes and arrange on half the cookies. Place on ungreased baking sheets. Bake at 350 degrees for 7 to 9 minutes. Cool on baking sheets one minute; remove cookies to cool completely on wire rack. Position plain cookie on bottom, spread with ice cream and top with decorated cookie. Gently press together; freeze until serving time. If desired, mix a few drops of green food coloring and coconut; let dry on wax paper. Fill a platter or ramekins with coconut. Arrange sandwiches on top.
This Easter Ice Cream Sandwiches recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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