Now this is how I like to start the week. These ice cream sandwiches only require two ingredients – two 18 ounce rolls of pre-made cookie dough and a half gallon of vanilla ice cream. They are super easy to make, and here’s how:
Roll half of the dough into a 8×8 pan lined with parchment paper and bake at 350 (or temperature for your specific dough) for about 25 minutes, or until edges and top are golden brown. Underbaking is recommended! Let cool and lift out of the baking dish. Repeat with other half of the dough, or if you had 2 of the same sized pan you could do it at the same time. Be sure to let the cookie layers cool for several hours.
Leave one cookie layer in the pan; top with ice cream, pressing firmly to make a tight layer. Top with other cookie layer and press firmly. Freeze until ready to serve; thaw for a few minutes before eating.
Recipe and image via Pinch of Yum.
