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
Directions
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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.
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