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Nutrition Facts
Serving Size 126 g
(Approx. 7 Servings)
Amount Per Serving
Calories 460 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 360 mg 15%
Total Carbohydrate 63 g 21%
Dietary Fiber 1 g 4%
Sugars 52 g
Protein 4 g
Vitamin A 6% Iron 6%
Vitamin C 0% Calcium 10%
*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.
Wicked Ginger Toffee Ice Cream Cookie Sandwich
Prep Time
1 hour
Cook Time
Total Time
1 hour
7  People


Recipe makes 7 Servings

1 Pt H-E-B Creamy Creations Dulce de Leche Ice Cream
6 Oz Central Market Wicked Thin Triple Ginger Cookies
1 cup(s) Heath Bits o' Brickle Toffee Bits
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Take ice cream out of freezer and allow to thaw slightly on counter for about 5 minutes.
On a baking sheet or cutting board turn half of cookies upside down so the flat side faces up.
Pour toffee bits on a small plate.
Slice thin sections of ice cream with a knife. Layer about 3/4 an inch of ice cream on each upside down cookie and top with a right-side up cookie. Gently press together, being careful not to break cookie.
Roll cookie sandwich sideways through toffee bits.
Place cookie sandwiches on sheet pan and refreeze for 30 to 45 minutes, or just until ice cream is firm again. Serve immediately.
Chef's Tip: If sandwiches are to be used later, wrap in plastic wrap to prevent cookies from drying out and the ice cream from picking up "off" flavors in the freezer.


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