Cookie Ice Cream-A-Rounds

Two ingredients. That’s all it takes to make a freezer full of ice cream sandwiches that beat anything from the grocery store. Slice-and-bake chocolate chip cookie dough gets cut thin, baked golden, and cooled completely before a scoop of vanilla ice cream gets pressed between two cookies.

The key is slicing the dough while it’s well chilled so you get clean, even rounds. A quarter inch thick is the sweet spot: thin enough to stay crispy at the edges but sturdy enough to hold a scoop of ice cream without snapping in half.

Press gently from the center outward when sandwiching so the ice cream spreads to the edges without squishing out the sides. Eat them right away for a soft-cookie experience, or wrap each one in foil and freeze for a firmer, more portable treat.

Pro Tips

• Cool the cookies completely before assembling. Warm cookies will melt the ice cream instantly and you’ll have a soggy mess
• Let the ice cream soften on the counter for 5 minutes before scooping. Rock-hard ice cream will crack the cookies
• Wrap assembled sandwiches individually in foil or plastic wrap so they don’t stick together in the freezer
• For the cleanest edges, roll the sides of each assembled sandwich in mini chocolate chips or sprinkles before freezing

Variations

• Use any flavor of slice-and-bake dough: sugar cookie, peanut butter, or oatmeal all work
• Swap vanilla ice cream for mint chip, cookie dough, or strawberry
• Drizzle melted chocolate over the frozen sandwiches for a fancy touch