Scoop & bake:
Scoop 2–3 tbsp of dough per cookie, roll into balls, and place 2 inches apart.
Bake 10–12 min until golden around the edges.
Let cool completely (ice cream + warm cookies = melty mess!).
Assemble the sandwiches:
Take one cookie, top with a scoop of softened ice cream.
Gently press another cookie on top.
Optional: roll edges in sprinkles, mini chips, or crushed nuts.
Freeze until firm:
Place finished sandwiches on a tray and freeze for 1–2 hours to set.
Devour responsibly (or not) 😎
Want a fun twist? Use:
Peanut butter cookies with chocolate ice cream
Snickerdoodles + salted caramel
Double chocolate cookies + mint chip
