Recipe Summary

10 mins
15 mins
1 min
26 mins
18 mini sandwiches


Ingredient Checklist


Instructions Checklist
  • Cover baking sheet with waxed paper. Place 18 of the cookies on the baking sheet.

  • With small ice-cream scoop (about 2 tablespoons), place 1 scoop ice cream on 1 cookie. Top with second cookie. Repeat with remaining cookies and ice cream to form 18 sandwiches. Work as quickly as possible to keep ice cream from melting; you may want to freeze first sandwiches while working with the remaining cookies and ice cream.

  • Freeze assembled sandwiches overnight to soften cookies.

  • To make dipping mixture for cookies, place white chocolate in small microwave-safe glass bowl. Melt the chocolate on 100 percent power for 1 minute. Stir chocolate until smooth. Stir in the oil. Microwave for 30 seconds if necessary to heat through; stir until the mixture is smooth. Let stand at room temperature until cooled slightly, about 15 minutes; the temperature of the chocolate should register about 85 degrees F on instant-read thermometer.

  • Stir the ground cloves into the melted chocolate. Working quickly, dip half a sandwich cookie into chocolate; scrape any excess chocolate off the cookie back into the bowl. Return the dipped sandwich to the waxed paper-lined baking sheet. Repeat with the remaining sandwiches. Return the baking sheet to the freezer. Freeze until chocolate is set, about 1 hour.

  • Transfer sandwiches to medium-size storage container or resealable plastic bag. Store in freezer for up to 3 months. Makes 18 mini sandwiches.

Nutrition Facts

199 calories; fat 10g; cholesterol 25mg; saturated fat 5g; carbohydrates 24g; protein 3g; sodium 123mg.