Recipe
Author
Hy-Vee Test Kitchen
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Description
Thick, fudgy brownie cookies offered at your Hy-Vee Bakery provide a sturdy base for irresistible treats with toasted marshmallows.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee raspberry sherbet, softened | ||
| ¼ c. fresh blueberries | ||
| ¼ c. fresh raspberries | ||
| 6 Hy-Vee large marshmallows | ||
| 12 Hy-Vee Bakery homestyle brownie chocolate cookies |
Directions
- Preheat broiler. Place sherbet in a medium bowl. Stir blueberries and raspberries into sherbet. Freeze for 30 minutes.
- Meanwhile, thread marshmallows onto metal skewers. Broil 4 inches from heat for 30 to 60 seconds or until golden and toasted on all sides; cool completely.
- For each ice cream sandwich, scoop 1/3 cup sherbet onto bottom of a cookie. Top with a toasted marshmallow and another cookie. Wrap in plastic wrap and freeze for 30 minutes or until sherbet is firm. Repeat with remaining cookies.
- *To make ahead, freeze cookie sandwiches overnight. Let stand at room temperature for 10 minutes before serving.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 25mg
- Sodium: 135mg
- Total Carbohydrates: 66g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 4%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2015.