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Nutrition Facts
Serving Size 137 g
(Approx. 6 Servings)
Amount Per Serving
Calories 580 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 240 mg 10%
Total Carbohydrate 63 g 21%
Dietary Fiber 2 g 8%
Sugars 42 g
Protein 6 g
Vitamin A 6% Iron 15%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Butterscotch Brownie Ice Cream Sandwiches
Prep Time
1 h 30 m
Cook Time
N/A
Total Time
1 h 30 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Pt Swoon by H-E-B Texas Brownie a la Mode Ice Cream
12 Central Market Wicked Thin Butterscotch Chocolate Chip Cookies
7 Oz Heath Chocolate Shell Topping
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Instructions

1
Thaw ice cream slightly on counter for about 5 minutes.
2
Place 6 cookies upside down on a baking sheet or large plate so that flat side faces up.
3
For each sandwich, slice thin sections of ice cream and lay onto a cookie until there's about 3/4 of an inch of ice cream. Top with another cookie and gently press together so ice cream goes all the way to the edge of the cookies. Add more ice cream to the sides to fill in any gaps.
4
Refreeze ice cream sandwiches for 20 to 30 minutes, or just until ice cream starts to get firm again.
5
Shake chocolate "shell" topping well and squeeze onto a small plate. Roll the edges of each sandwich like a wheel through the chocolate to coat the ice cream around the outside edge.
6
Return to freezer for 15 to 20 minutes or until ready to serve.
7
Chef's Tip: These are great to make ahead for a party. Wrap in plastic wrap if sandwiches are to be used later to prevent cookies from drying out and ice cream from picking up "off" flavors in the freezer.

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