Hope you are all gearing up for a fantastic 4th of July! We will be smoking a brisket and snaking on a vodka infused watermelon, yum! On top of Independence Day, July is also national ice cream month (like we need another reason to eat ice cream). I made these fabulous ice cream sandwiches for my Hubby’s 27th birthday, he wanted something different then cake, and these defiantly fit the bill! I made them with 2 huge 5 oz cookies (is that legal?!) and some peanut butter banana ice cream since I don’t have an ice cream maker (say whaaaa?). I thought they would be SO CUTE for a BBQ though, you could make minis with different flavor combos or make full sized ones and cut them in fourths to serve. You can make this with any cookie/ice cream combo, but these cookies were perfect because they were soft and chewy so they held up well to freezing.

Now this isn’t your typical “recipe” as much as it is a guideline for you to work with. You can mix and match as you please or click the links in the recipe to follow what I used. So have some fun with these, heck you could even use store bought ice cream and they would be even easier! Hope you enjoy these as much as we did, and have a great time celebrating!

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Chocolate Chip Cookie Ice Cream Sandwiches

Ingredients:
Your favorite cookies, baked and cooled (like these!!)
Your favorite ice cream, store bought or homemade (no ice cream maker, no problem!)

Directions:
Once you’ve baked and cooled your cookies prepare your ice cream. If you are going to use store bought ice cream let it sit on the counter top for a few minutes to soften a bit. When your ice cream is ready, place cookies face down on a parchment lined baking pan (use only as many cookies as you want sandwiches, remember each will need a top!).

Spoon several large spoonfuls of ice cream onto your cookies spreading within about a quarter of an inch from the sides. When it is the thickness you prefer place the pan in the freezer. If you can’t get it as thick as you would like, that is fine go ahead and throw it in the freezer and add more once the ice cream is firmer. Allow the ice cream to partially set up (about an hour) before placing another cookie face up on top of the ice cream, this will prevent all the ice cream from oozing out. When you do so use a spoon or your finger to smooth out the edges of the ice cream. Allow to set up again for a few hours before enjoying or individually wrapping and freezing to eat later.

Source: Cookies from My Baking Addiction, Ice Cream from The Kitchn

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