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Chocolate-Dipped Ice Cream Sandwich Bites
Crispy chocolate shells give way to cold, creamy centers in these bite-sized frozen treats. Thin chocolate sandwich cookies are stuffed with your favorite ice cream, then dunked in a quick homemade magic shell. A sprinkle of chopped pecans brings a nutty finish to the rich coating. They're incredibly simple to assemble and stash in the freezer for whenever a sweet craving hits. You'll love having these mini desserts ready to go.
Ingredients
- 1 container (3.6 oz) ice cream (½ cup)
- 8 thin creme-filled chocolate sandwich cookies (from 10.1-oz package)
- ½ cup semisweet chocolate chips
- 1 tablespoon shortening
- 2 teaspoons finely chopped pecans or walnuts
Instructions
- 1Let the ice cream sit at room temperature for 5 minutes to soften. Line a small baking sheet with parchment paper.
- 2Arrange four cookies on the prepared baking sheet. Scoop 2 tablespoons of softened ice cream onto each cookie, then top with the remaining four cookies and press down gently.
- 3Smooth the edges of the ice cream with a knife or small metal spatula to fill any gaps. Place the baking sheet in the freezer for at least 1 hour until the ice cream hardens. Freezing them solid prevents the ice cream from melting instantly when dipped in warm chocolate.
- 4Combine the chocolate chips and shortening in a small microwave-safe bowl. Heat in the microwave for 30 to 60 seconds, stirring halfway through, until the mixture is completely melted and smooth.
- 5Grab each frozen sandwich with tongs or a fork and dip it into the melted chocolate to coat. Place them back on the baking sheet, sprinkle the tops with chopped nuts, and return to the freezer until the chocolate sets.
Notes
- Storage: Pack any leftover sandwiches into a tightly sealed container and freeze them for up to one week.
- Swap: Use candy sprinkles, crushed pretzels, or mini chocolate chips instead of chopped nuts for a different topping.
- Tip: Work quickly when dipping the sandwiches so the ice cream doesn't melt into the warm chocolate.