Makes: 12 mini-sandwiches
| PREP TIME | 20 Minutes |
|---|---|
| FREEZE TIME | 30 Minutes |
Nutritional Facts
| Serving Size per 3 mini-sandwiches | |
| Amount Per Serving | |
| Calories | 500 |
| Calories from Fat | 270 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 20 mg |
| Sodium | 310 mg |
| Total Carbs | 50 g |
| Dietary Fiber | 3 g |
| Sugars | 23 g |
| Protein | 10 g |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 10 % |
| Iron | 25 % |
Gingersnap Ice Cream Sandwiches
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INGREDIENTS
- 24 small (1-3/4-in.) gingersnap cookies, divided
- 12 small scoops your favorite Breyers® Ice Cream (about 2 cups)
- 1 cup chopped nuts [or crystallized ginger]
INSTRUCTIONS
- 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.
