Prep Time
15 Mins
Freeze Time
1 Hour 30 Mins
Yield
Makes 5 servings

How to Make It

Step 1

Stir together softened ice cream and sandwich cookie pieces. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

Step 2

Note: For testing purposes only, we used Oreo Double Delight Mint 'n Creme chocolate sandwich cookies and Archway Original Dutch Cocoa chocolate cookies.

Step 3

Butter Pecan Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 2 pints butter pecan ice cream for vanilla ice cream and 1 (75-ounce) package large chewy sugar cookies for chewy chocolate cookies. Proceed as directed.

Step 4

Mocha-Almond-Fudge Ice-cream Sandwiches: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed. Note: For testing purposes only, we used Starbucks Coffee Almond Fudge Ice Cream.

Step 5

Oatmeal-Rum-Raisin Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies. Pour 1/4 cup dark rum over 1/2 cup golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.

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