Servings:
5
Chef notes
Whip up a batch of these easy no-brainer ice cream sandwiches in only 5 minutes thanks to store-bought ice cream and chocolate chip cookies. For homemade cookies, we especially love Callie Anne Buck's Chocolate Chip Cookies and Tina Rexing's Sea Salt Caramel Chocolate Chip Cookies as a base for our ice cream sandwiches. Mix and match the cookies with your favorite ice cream flavors for unlimited possibilities.
Ingredients
- 1 pint premium mint-chocolate chip ice cream, frozen
- 10 store-bought or homemade large chocolate chunk cookies
Preparation
Turn the pint of ice cream on its side. Using a large serrated knife, cut through the container to slice the ice cream into five 1/2-inch rounds. Transfer each round to a cookie and gently remove the surrounding paper. Top each half with another cookie. Refreeze until serving.
