Ice cream sandwiches are amazing, but they're even better when you roll the edges in chopped HERSHEY'S COOKIES 'N' CREME Bars. Make these Cookies 'n' Creme Ice Cream Sandwiches at your restaurant, cafe or hotel and watch the compliments roll in from customers of all ages.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together butter, sugar, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Using #40 scoop, shape dough into 1-1/2-inch balls. Place on prepared sheet pans.
Bake 11 to 13 minutes* or until cookies are set (do not over bake). Cool slightly. Remove from sheet pans to wire rack. Cool completely.
On other prepared sheet pans, place 24 chocolate cookies flat side up. Working quickly, top each chocolate cookie with one #20 scoop of ice cream. Top each sandwich with another chocolate cookie, flat side down. Gently push top cookie down until the ice cream comes to the edge of chocolate cookies. Freeze approximately one hour, or until firm. Roll or press ice cream edges in Chopped HERSHEY'S Cookies 'n' Creme Bars. Wrap individually in plastic wrap. Cover and freeze until ready to serve.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.