Ree uses 2 various flavors of store-bought dough to make the crisp, chewy cookies for these shortcut frozen treats!
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Cookie Ice Cream Sandwiches
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Total: 1 hr (consists of setting and cooling times).
Active: 30 minutes.
Yield: 6 sandwiches.

Ingredients.

12 tablespoons store-bought peanut butter cookie dough.
12 tablespoons store-bought chocolate chip cookie dough.
12 ounces chocolate chips.
1 1/3 cups whipping cream.
Sprinkles, for topping.
2 pints vanilla bean ice cream, really cold.

Directions.

Pre-heat the oven to 350 degrees F.

Divide the peanut butter cookie dough into 6 parts (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake till the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.

While the cookies cool, make the ganache by including the chocolate chips to a heatproof bowl. Heat the cream just up until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir till smooth, then reserved to cool, about 8 minutes.

Prepare a flat pan with parchment and get whatever lined up to put together: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream containers and utilize a serrated or sharp knife to saw through the product packaging, cutting each pint of ice cream into thirds, developing 6 ice cream rounds in overall. Remove the packaging from the very first ice cream round and sandwich it in between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and put it onto the ready baking sheet. Repeat with the remaining components to develop 6 sandwiches. Place in the freezer to tighten and set for 10 minutes. As soon as set, devour, or wrap to delight in later.

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Ree Drummond's Cookie Ice Cream Sandwiches|The Leader Lady|Food Network.

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