This is a really tasty treat. First bake some cookies, I like chocolate chip cookies. I ususally make them a little on the large side so I have big ice cream sandwiches but smaller cookies work also.
Once the cookies are done and have cooled, take a scoop of your favorite ice cream and sandwich it between two homemade cookies. If you are using large cookies, a full scoop is usually just about right. For smaller cookies you won't need quite that much. A little trial and error and you will have the portions down.
These are fantastic! You can try so many different cookie and ice cream combinations. You can make some up ahead of time and store them in plastic bags in the freezer.
Tip: Run the ice cream scoop under hot water before scooping the ice cream. This makes the ice cream a little softer and helps make the sandwich without breaking the cookie.
Enjoy!
In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into 4 equal parts. Between waxed paper, roll 1 part into a 6x10 inch rectangle. Remove 1 piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into 8 pieces, each 3x2 inch. Repeat with remaining dough. Bake at 350 degrees for 8-10 minutes or until puffed. Immediately cut along the score lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices each 3x2 inch. Place ice cream between 2 chocolate cookies; wrap in plastic wrap. Freeze onto a baking sheet overnight. Store in an airtight container. 16 servings
By Robin
Place a scoop of your favorite ice cream to fit the size of a purchased chocolate chip cookie on one whole cookie. Cover with a second cookie, squeezing gently to hold cookie in place. Eat right away or wrap individually in plastic wrap and freeze for up to one week. Great summer treat!
By Robin from Washington, IA
Crush a few purchased chocolate chips cookies into fine crumbs. Roll a large scoop of your favorite flavor ice cream in crumbs. Place on a whole cookie.
Freeze for one hour or wrap individually in plastic wrap and freeze for up to one week. Then top scoop with a dollop of whipped cream and a fresh whole strawberry. Serve immediately! Yum!
By Robin from Washington, IA
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What we love to make at work, when we have them, is take two windmill cookies and a scoop of vanilla ice cream in between. The flavor is wonderful!
A looong time ago, my mother used to make waffles(from scratch)for breakfast. She would put aside the leftovers till dinner dessert. She would get ice cream out of the freezer, open the box of ice cream and cut slices of I.C.
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