Here's a modified version of a chocolate chip cookie ice cream sandwich. It's sort of like an open-face sandwich—with nuts and yummy chocolate drizzle.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 chocolate chip cookies (2 inch)
1 cup vanilla ice cream, softened
1/2 cup dry roasted peanuts, chopped
3 oz. Baker's Semi-Sweet Chocolate, melted
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How do I make it ?
Place 1 cookie in each of 12 paper-lined muffin cups.
Mix ice cream and nuts until blended; spoon evenly over cookies. Drizzle with melted chocolate.
Freeze 1 hour or until firm.
Kraft Kitchen Tips!
How to Drizzle the Melted Chocolate
Drizzling chocolate takes only a flick of the wrist. Melt chocolate as directed on package; spoon into freezer-weight resealable plastic bag. Seal bag, then fold down top of bag tightly. Cut small piece off one bottom corner of bag. Hold top of bag firmly and drizzle chocolate through opening in desired pattern.
For longer storage, freeze these fun treats until firm, then wrap individually and store in freezer up to 2 weeks before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 5 mg
Sodium 80 mg
Carbohydrate 18 g
Fibre 2 g
Sugars 11 g
Protein 3 g
12 servings, 1 treat (31 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.