Chocolate Chip & Banana Ice Cream Sandwiches

1 16.6 ounce log refrigerated chocolate chip cookie dough (store
2 pints premium banana ice cream, slightly softened
2 ripe bananas, cut into very thin slices
12 ounces bittersweet chocolate chips
1/4 cup vegetable oil
1 1/2 cups English toffee bits

Preheat oven to 350F degrees. Cut dough into 20 equal sized rounds.
Arrange sliced dough rounds on two baking sheets, spacing evenly.
Using fingertips, press each into 2 1/2 inch round. Bake cookies
until golden, about 11 minutes. Transfer to rack and let cool.

Line baking sheet with foil. Place in freezer. Place one cookie,
flat side up, on work surface. Top with 1/3 cup ice cream, spreading
to the edge. Top with single layer of bananas. Sandwich with another
cookie, press gently to compact. Place on baking sheet in freezer.
Repeat with remaining cookies, ice cream and bananas. Freeze 2
hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1

Place chocolate chips and oil in small glass bowl. Microwave on
medium-high until chocolate is melted, stopping occasionally to stir,
about 1 1/2 minutes. Let stand until cool, about 10 minutes.

Place toffee on plate. Dip 1 ice cream sandwich halfway into melted
chocolate. Lift and quickly shake excess chocolate back into bowl.
Roll dipped edge in toffee. Return to baking sheet in freezer.
Repeat with remaining sandwiches, chocolate, and toffee. Freeze until
firm, about 2 hours.

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