Homemade Ice Cream Sammies

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*Update – my husband informed me, after being the grocery-shopper for this recipe for a weekend BBQ, that rolls of refrigerated cookie dough are no longer called “slice-and-bake”. I do use the refrigerated roll, not the “ready-to-bake” squares, which tend to be small and a bit squarish when completed.

These are a favorite easy summer dessert for any event (or non-event).
I mean, really. Look at that melty ice cream.

Summer BBQ? Ice Cream Sammies. Treat for the pool? Ice Cream Sammies. Lake/River time? Ice Cream Sammies.

They are the answer to all.

And everyone is always sooooo excited that they’re “homemade”. Sure, the cookies are slice-and-bake and the ice cream is from a container. But I assembled these bad boys! I made them. At home, no less.
So I’ll call them what I want.

Homemade Ice Cream Sammies
Makes 8-10 sandwiches

1 roll chocolate chip slice-and-bake cookie dough (Pillsbury is my preference)
2.5 cups vanilla ice cream (approximately)
Chopped nuts or sprinkles for garnish, optional

Bake cookies according to package instructions, until cookies are just golden. Softer cookies work best in this recipe, so don’t overbake! Let cookies cool thoroughly.

Let ice cream sit for about 10 minutes before working with it, to soften it up just a bit. With a metal baking sheet nearby, start assembling your sammies. Holding one cookie, top down, in your hand, spoon 2-3 generous tablespoons of ice cream onto center of cookie. As you place the other cookie on top, you’ll slightly and slowly press cookies together, allowing ice cream to spread towards edges. Add more ice cream around edges, if needed.

Use a knife or a clean finger to run around the edge of the sammie, touching up the ice cream.

At this point, if you want to garnish the edge, you can roll the sammie in chopped nuts or sprinkles. Sprinkles are especially fun when kiddos are eating these!

Set finished sammie on baking sheet and start assembling the next one. You might find – after two – you need to put the baking sheet in the freezer. Keep adding your completed sammies to the baking sheet in the freezer until you’ve assembled them all. Let ice cream sandwiches set on baking sheet in freezer for at least two hours.

Serve immediately or save longer by wrapping, individually, in plastic wrap. Store in the freezer.