Ice Cream Cookie Sandwiches
Chocolate Roll-Out Cookies (from scratch or from refrigerated section of grocery store)
3/4 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla
3 squares (3 ounces) unsweetened chocolate, melted and cooled
3 cups all-purpose flour
1 teaspoon baking powder
1 package (11.2 ounces) Vanilla Ice Cream Mix
Optional: Purchase already baked cookies from grocery store or bakery. They should be thick and firm.
Preheat oven to 375 degrees F. In large mixer bowl, beat together butter and sugar with mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in cooled chocolate. Combine flour and baking powder; gradually add to butter mixture, beating until smooth. Cover and chill until firm, about 1 hour. Roll dough approximately 1/8-inch thick. Dip 3-inch diameter round cookie cutter in flour, cut and transfer cookies to cookie sheet. Bake 8 to 10 minutes. Remove to rack and cool thoroughly. Makes 24 to 30 cookies.
Prepare ice cream mix according to package directions, do not freeze. Half fill disposable decorating bag fitted with cake decorating tip 1M with whipped ice cream (before freezing). Optional: Use a Ziplock Baggie, cut end and insert cake decorating tip of your choice. Pipe ice cream over 1 cookie; top with second cooking. Sprinkle ice cream at edges of cookie with chocolate jimmies, color sugars or sprinkles. Freeze until firm.
Buy the Ice Cream Mix!