Now that summer is here, it is ice cream sandwich weather. These are sooo good and the best part is that you can choose whatever flavor you want to make. Mint chocolate chip is my favorite, but when I can find pink candy cane ice cream that is wonderful.

Or you could do an assortment. There are so many great choices out there now. Have fun! I must confess I am supposed to be ‘watching my cholesterol’, so I made these yesterday with Bryer’s sweet and creamy fat free ice cream.

To get the ice cream out of the carton easily, go around the ice cream with a long knife to loosen a little and then just cut the carton away with a pair of scissors. Then you have a big block of ice cream to work with.

It is not hard to slice with a large knife but you will have a big drippy mess, so work fast. Don’t forget, you have to cut circles out of each slice of ice cream. I recommend working on a large sheet of waxed paper, parchment paper or foil.

The best solution is to place a large piece of heavy duty aluminum foil on the counter. Top this with a large sheet of parchment paper. This way your knife will not cut through the foil when you slice the ice cream.

If you don’t have parchment paper on top of the foil, you will have leaking ice cream under the foil. Sort of curl up the edges of the foil all around to catch the drips. Believe me, I learned all these tricks the hard way.

Then you can just crumble up and throw the whole mess away when you are done. Otherwise you will have a counter full of melting ice cream oozing all over the place like I did the first time I made these ice cream sandwiches.

You will have lots of ‘edges’ left over. Just put all the ‘leftovers’ in a tupperware and refreeze. (Or mix with something like fruit or nuts while it is still soft before you refreeze it)

I used individual one quart freezer baggies for each ice cream sandwich. Simple to store, serve and eat. Plus it is easy to see what is inside each one, if you have different flavors.

The Best Ice Cream SandwichesHomemade Ice Cream SandwichesThese soft chewy cookies are the perfect consistency when frozen for ice cream sandwiches. They are also delicious on their own.Cake Mix Cookie Recipe1 box Devil’s Food Cake Mix (I like Duncan Hines or Aldi’s Store brand best)1/2 cup vegetable oil2 eggs

1/2 cup chocolate chips (optional for ice cream sandwiches but a must for the cookies without ice cream)

Mix together dry cake mix, 1/2 cup oil and 2 eggs. Stir in chocolate chips. I use a cookie scoop to make the balls. This recipe makes 20 cookies.

Bake cookies at 350 for about 11-13 minutes (Cookies are soft). Chill cookies completely before making ice cream sandwiches —-otherwise they are heavenly warm!

How to make homemade ice cream sandwiches

To make ice cream sandwiches, take your favorite 1/2 gallon ice cream in a block and slice it into about 1 inch slices.

Using a glass the same diameter of your cookie cut out a circle of ice cream

Immediately place ice cream disc between two cookies and freeze!

YUM!

 


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