We always have dessert on Sunday in our house. This Sunday, I was dog tired, and didn’t really want to make a dessert. I’m sure my family would have understood if we went one Sunday without dessert, but I wouldn’t have. Then I realized, we have cookies, we have ice cream. We can have ice cream sandwiches!!!!
I started by baking some frozen cookie dough I had in the freezer. I used the Pioneer Woman’s Monster Cookie recipe I blogged a few weeks ago. Feel free to use any drop cookie recipe you like. Here are some of our favorites:
Freeze and Bake Chocolate Chip cookies
Amazingly Wonderful Snickerdoodles
Now pick an ice cream. Since we live in Colorado, we’re blessed to be one of the states that sales Blue Bell ice cream. If you live in one of these states, or travel through one, get some Blue Bell ice cream!! It’s the best ice cream I’ve ever tasted! We found Gingerbread House ice cream on an after-Christmas sale, and decided it needed a place in our home.
While your cookies are cooling, set your ice cream out to soften. If you already have the cookies made, give your ice cream about 10 minutes on the counter to soften.
Once the cookies are totally cooled and the ice cream is soft, scoop the ice cream onto a cookie. I find it’s easier to use a large spoon for this rather than an ice cream scoop, because you want the scoop to be more flat than rounded.
Top the ice cream with another cookie and use the spoon the smooth around the edges.
Put the cookies in an air-tight container in the freezer. Once the cookies have set, wrap them in plastic wrap and store them in the freezer.
These are SO GOOD! This is also a great idea for cookies that may be a little on the overdone side (um… burned) because the ice cream softens them up so well.
