Sugar Cookie Ice Cream Sandwiches

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Triple goodness-cookies, candy and ice cream!


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup hot fudge topping
  • decorative holiday sprinkles or crushed candy pieces (optional)
  • ½ gallon Kemps Candycane Ice Cream, softened


  1. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
  3. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  4. Flatted rolled dough into 2'' circles.
  5. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Cool completely.
  6. Spread 1 teaspoon fudge topping on bottom of each cookie.
  7. Using ice cream scoop, mold softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together.
  8. Run the back of a spoon around the edge of the ice cream sandwich to create a smooth edge. Working quickly, fill all the cookies and roll ice cream edge in holiday sprinkles or candy pieces.
  9. Lay out on baking sheet and place in freezer to harden.
  10. Serve when ice cream has frozen solid.

Try with any of your favorite Kemps Ice Cream varieties.

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