Add a photo

Monster Ice Cream Sandwich

By: Crazy Cook :)  
"This will impress everyone just by looking at it, just wait until they taste it!"

Rating: This weblink has been rated 4 times with an average star rating of 2.3 Read Reviews (3)

Rate/Review | 152 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
5 Hrs 35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 14-inch ice cream sandwich
 

Ingredients

  • 2 cups butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 cups semisweet chocolate chips
  • 2 cups butterscotch chips
  • 1/2 gallon vanilla ice cream
  • 1 (12 ounce) jar hot fudge topping
  • 1 (12 ounce) jar butterscotch topping

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans.
  2. In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips.
  3. Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack.
  4. When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set.
  5. Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 785 | Total Fat: 37.3g | Cholesterol: 116mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Irene 
I'm sorry. I really do not like to rate a recipe so badly, but there were so many problems. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by missfick 
This is devilishly good! The cookie recipe is devine, although VERY geneorous. I cut down the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2008 by TotusTuus 
The dough tastes great but the amount is definitely way too much. It spilled over the edges... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?