Ingredients
Scale
- 1 half gallon of cookies n’ cream ice cream (or your favorite flavor)
- 12 cookies n’ cream Pop-Tarts (or your favorite flavor)
- parchment paper
- metal jelly roll pan or 9×13 pan
Instructions
- Soften the ice cream on the counter or in the microwave until it’s soft enough to spread, but not melted.
- Line the pan with the parchment paper coming up over the edges to make the ice cream easy to remove once frozen.
- Using a strong spoon, spread the ice cream out into a 9″ x 10″ rectangle, about an inch thick (or more if you want thick sandwiches!)
- Place in freezer for at least 2 hours, or overnight so the ice cream can freeze fully solid again.
- Remove from freezer and slice the sheet of ice cream into six 3″ x 5″ rectangles (See the diagram above or just eyeball it.)
- Place each section of ice cream in between pairs of Pop-Tarts, wrap in plastic wrap, and place back in the freezer for another hour or so to make sure the sandwiches are really frozen solid.
- Unwrap and enjoy immediately!
- For longer storage – wrap them in parchment or freezer paper and hide them from your husband. 😉
Notes
- Gluten-Free: Cookies n Cream isn’t usually gluten-free, but it will definitely work with gf ice cream and gf pop-tarts (Glutino makes some good ones!)
- Vegetarian: These are vegetarian.
- Vegan: Frosted Pop-Tarts aren’t vegan, but you can swap unfrosted pop-tarts and your favorite vegan ice cream!