Chocolate Toffee Ice Cream Sandwiches

  • Prep time: 60 Min
  • Servings: 24


Cocoa PEBBLES™ Cookies:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup Cocoa PEBBLES™ cereal

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1-1/2 cups sugar

2 large eggs

1 teaspoon vanilla

3/4 teaspoon sea salt


Filling and Garnish:

3/4 cup toffee bits

3/4 cup Cocoa PEBBLES™ cereal

6 cups (1 1/2 pints) salted caramel ice cream


Preheat oven to 350 degrees F.

In a food processor, grind cereal into a fine powder.  In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt.  In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.  Scrape down side of bowl.  Add eggs and vanilla and beat to combine.  With mixer on low, gradually add flour mixture and beat until combined.  Chill dough for 1-2 hours.

Divide dough and roll into 48 1-inch balls.  Place on parchment-lined baking sheets, about 2 inches apart.  Press down lightly with a glass and sprinkle with sea salt.  Bake until cookies are set about 8-10 minutes.  Transfer cookies to racks to cool completely.

When ready to prepare the sandwiches, combine the toffee bits and 3/4 cup cereal in a small bowl.  Scoop 1/4 cup of ice cream and spread on the underside of one side of the cookies.  Top with another cookie and roll the edges in toffee-cereal mixture.  Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately.  Freeze ice cream sandwiches for at least 2 hours until firm.

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