Gingersnap Ice Cream Sandwiches

Gingersnap Ice Cream Sandwiches

Preparation Time20 mins Makes 12 mini-sandwiches
Nutritional Information

Calories

500 (3 mini-sandwiches)

Calories from Fat

270 (3 mini-sandwiches)

Total Fat

30g (3 mini-sandwiches)

Saturated Fat

7g (3 mini-sandwiches)

Cholesterol

20mg (3 mini-sandwiches)

Sodium

310mg (3 mini-sandwiches)

Total Carbs

50g (3 mini-sandwiches)

Dietary Fiber

3g (3 mini-sandwiches)

Sugars

23g (3 mini-sandwiches)

Protein

10g (3 mini-sandwiches)

Calcium

10% (3 mini-sandwiches)

Iron

25% (3 mini-sandwiches)

Vitamin A

4% (3 mini-sandwiches)

Ingredients List
  1. 24 small_(1-3/4-in.) gingersnap cookies, divided
  2. 12 small scoops your favorite Breyers® Ice Cream (about 2 cups)
  3. 1 cup chopped nuts or crystallized ginger

Directions

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1. On bottoms of 12 cookies, place 1 scoop Breyers® Ice Cream, then gently press on remaining cookies, bottom-side-down. Roll sides of sandwiches in nuts. On cookie sheet, arrange ice cream sandwiches; cover and freeze 30 minutes or until ready to serve.