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Easy Mini Ice Cream Sandwiches - Milk, Egg and Nut free


By Simple Food Allergy Recipes (Visit website)



I know this isn't really a recipe...more of an assembly. But my son just loves these and they are so cute!

I was lucky to encounter the milk, egg and nut free Cherrybrook Kitchen Snickerdoodle cookies on clearance at my local grocery store. So of course I cleared the shelf and bought all six boxes! With all of these cookies I was trying to think of something to do with them. In walks my husband to surprise me with some cookie ice cream sandwiches from the ice cream shop, and the idea was born!

Here is what you need to make these.
Box of Cherrybrook Kitchen Cookies (we used Snickerdoodles)
Soy Ice Cream
Sprinkles
Small scoop

Once you have all the ingredients all you have to do is use take a small scoop of the soy ice cream and place it between two cookies. Smoosh them so it all sticks together and then roll the side in sprinkles. Like so...


Then all you have to do is store them all in a freezer safe container and you have a fun, quick, cool and creamy treat ready when you need it.


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