Ice Cream Cookies

These are NOT low-Carb, but they make a perfect summer treat. I have been experimenting with several recipes, so there are two listed for the filling.


Above are mint, peanut butter and orange cookies with blackberry filling.


For the cookie portion of this recipe, use my Whipper Snaps.

Ingredients:

1 pkg Cake mix (any flavor). I used Chocolate and Orange for the above pictures

1 - 8 oz. container of Whipped Topping

White Sugar (to roll cookies in)


Directions:

  1. Combine cake mix and whipped topping in a large bowl. Mix until all is incorporated. The batter should be thick and sticky.

  2. Drop into white sugar and roll into a ball. I use a 1 teaspoon cookie scoop to scoop the batter.

  3. Place on greased baking sheet (or line with parchment paper). Flatten each cookie a bit.

  4. Bake at 350* for 10 minutes.

  5. Remove from oven and let cookies cool completely before adding filling.



Make filling while cookies cool:


You have two options:

1) For any flavor filling

Ingredients:

3/4 Cup Powdered Sugar

8 oz Cream Cheese, room temperature

1 1/2 Cups Heavy Cream

1 teaspoon Vanilla (or flavoring)

Food Coloring



Directions:

  1. Whip room temperature cream cheese in mixer until smooth.

  2. Add powdered sugar, heavy cream, flavoring or vanilla (and food coloring) and whisk, about 3 - 5 minutes until stiff peaks form.

For Peanut Butter filling only - option 2:

Ingredients:

1 Cup Smooth/Creamy Peanut Butter

8 oz Cream Cheese, room temperature

2 Cups Powdered Sugar

1 tsp Vanilla

8 oz Whipped Topping


Directions:

  1. Whip room temperature cream cheese and peanut butter in mixer until smooth.

  2. Add powdered sugar, vanilla and whipped topping and mix until all is smooth and creamy.

  3. Refrigerate 15 minutes - 1 hour to stiffen the filling before adding to cookies.

Assemble Cookies:

  1. Use a large cookie scoop or large spoon to put filling on the flat side of one cookie. Top with a second cookie and squeeze them together just a bit.

  2. Freeze cookies on plates or baking sheet on a flat surface.

  3. Once frozen you can transfer to a gallon Ziploc for easier storage.


You can eat these straight from the freezer - no thaw time required.


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