Ice Cream Cookie Sandwiches

(sandwiches pictured are chocolate chip and chocolate chip raspberry stuffed with Tillamook cookie dough ice cream)

I had a craving for ice cream sandwiches the other night so I decided to whip some up at home! There quick, convenient and last a while since you freeze them right away! For the cookie top and bottom I used my double chocolate and double chocolate raspberry cookies, but you can actually use any cookie recipe that your in the mood for. From sugar cookies to white chocolate macadamia nut they all work! (I will be posting recipes soon, including my triple chocolate raspberry cookies which are still being perfected)

Once your cookies are baked and cool enough to transfer put them on a separate metal tray and straight into the freezer. Let them sit for 10-20 minutes until cold and firm.

First begin by taking scoops of ice cream and pressing them into flat 1/2″-1″thick patties on a silicone non stick pad (I prefer oils lick products available in all different sizes on there website) This way you have an easy to clean surface where you can work with your ice cream and easily transfer to your cookies. I also recommend keeping and ice pack under your slick mat to keep the ice cream from melting, or you can keep your ice cream patties in the freezer until your ready to transfer them to your cookies. (I also recommend and used Tillamook Ice cream)

Next take your cookies out of the freezer and match them up so there in pairs that are about the same size. From there cut circles around your ice cream patties making them just smaller then the actual cookies and place each patty on the bottom side of your cookie. Lastly press your cookie tops on, put them in a tuber ware container and store them in your freezer. In an airtight container they should stay good for 1-3months!

All Leftover ice cream can be eaten on the side or put back into the container it’s up to you 😉