Mini Ice Cream Sandwiches

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This recipe for Mini Ice Cream Sandwiches is brought to you by International Delight.

Lately I honestly find myself wanting to be far, far away from the kitchen. I guess it’s just the summer itch to be outside soaking up the sun and making memories with my kids. But summer also brings the desire for all things cold and frozen. So this is my solution to heading out of the kitchen, but still having a cool treat ready to enjoy at any time. Feel free to personalize them by using your favorite store bought cookies.

You can absolutely use your favorite flavor of International Delight Creamer to make these sweet gems. {Notice the gorgeous new logo and package they’re using now!} Almond Joy was my choice this time around and it was perfect rolled in coconut. Clean up is almost nothing because you’re going to use cupcake liners in a muffin tin to make these ice cream sandwiches. After they’ve had a few hours in the freezer, you can take them out and roll the sides in sprinkles, coconut, mini chocolate chips, crushed candy bars or leave them plain if you like.

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Mini Ice Cream Sandwiches

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Serves: 12

Ingredients

24 FUDGE STRIPED COOKIES
2 cups FROZEN WHIPPED TOPPING, thawed
4 Tablespoons INTERNATIONAL DELIGHT CREAMER, flavor of your choice
SPRINKLES, COCONUT, MINI CHOCOLATE CHIPS, CRUSHED CANDY BARS, ETC.

Instructions

Place 12 cupcake liners in a muffin tin. Put one cookie in the bottom of each cupcake liner.
Mix together whipped topping and creamer in a small bowl. Put 2 Tablespoons of cream mixture on top of each cookie. Put a cookie on top of cream layer to make a sandwich.
Freeze for 2-3 hours. Remove from freezer. Take out of muffin tin and roll each sandwich in sprinkles, coconut, etc. Place on a plate or platter and return to the freezer until right before serving.