Prep Time 30m
Cook Time 12m
Ready Time 60m
Yield 10 sandwiches

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 2 pints ice cream, any flavor
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine brown sugar, shortening, milk and vanilla in medium bowl; beat at medium speed until well blended. Add egg; beat well.
  • Step 3Combine flour, salt and baking soda in small bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans.
  • Step 4Measure 1/4 cup dough; shape into ball. Repeat with remaining dough. Place balls 4 inches apart on ungreased baking sheets. Flatten balls into 3-inch circles.
  • Step 5Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
  • Step 6Remove ice cream from freezer to soften slightly. Measure 1/2 cup ice cream; spread onto bottom of one cookie. Cover with flat side of second cookie. Wrap sandwich in plastic wrap. Place in freezer. Repeat with remaining cookies and ice cream.
  • TipChocolate Chip Ice Cream Sandwiches should be eaten within two days. After two days, cookies will absorb moisture and become soggy. If longer storage is needed, make and freeze cookies, but assemble ice cream sandwiches within two days of serving.
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