Popcorn Ice Cream Sandwich
5 Min.
25 Min.
6 Sandwich
Ingredients in this Recipe
- 1 bag
- 3 tablespoons
- 6 ounce
- 1 cup
- 2 cup
Preparation Instructions
- Line a large baking sheet with parchment paper and spray with cooking spray; set aside. Melt butter in a Dutch oven or large heavy-bottomed saucepan set over medium-low heat. Add marshmallows; stir until melted. Remove from heat. Stir in popcorn and peanuts until well coated; cool slightly.
- With slightly damp hands, shape about ⅓ cup of popcorn mixture into a ball. Place on prepared pan, pressing gently to form a cookie shape. Repeat with remaining mixture to make 12 cookies. Freeze for 15 to 20 minutes or until set.
- Sandwich a ⅓ cup scoop of ice cream between two cookies. Freeze until ice cream is firm. Store in freezer in airtight container for up to a week.