Directions

1. Divide cookie dough into two hotel half pans (12 ¾ x 10 ⅜- x 2 ½-inch).
2. Press dough into pans to form a ¼-inch thick layer. Freeze until well chilled.
3. Sandwich ice cream between 2 cookie dough layers. Freeze until firm. Cut into 8 portions.
4. Dip each portion in melted chocolate and roll in sprinkles. Freeze until ready to serve.

Tips

Depending on availability or for variation, use edible chocolate chip cookie dough.