This seemed like a good idea until 1am, when I stood in my kitchen with melting ice cream and cookie crumbs all over my hands, body, the counters, the floor....you get the idea.
But below, my "how to" guide:
1. Pick whichever cookies and ice cream. Have fun mixing flavors and colors.
Gingersnap/Lemon
Gingersnap/Coffee (I used Haagen Daz coffee ice cream which was delicious)
Chocolate Chocolate Chip Cookies/Mint Chip (I used Bluebell peppermint, mlehhh. The pink color was great, the taste artificial)
Sugar Cookies/Strawberry
Chocolate Chip Cookies/ Vanilla (Bluebell worked beautifully and tasted great)
**If you are serving to an all-adult crowd, you could get vvvvv clever. I tried Jeni's Ice Cream, and the brand is heavenly. Of course, for $12/pint, it had better be.
Sugar Cookies/ Brambleberry Crisp
Gingersnaps/ Whiskey & Pecan
(You'll notice on their website that the ice cream sandwiches are "temporarily out of stock"....this is code for "you can't pay us enough to make these for you".)
2. Make the cookies three days ahead. Save time and aid your effort for cookie uniformity by buying prepackaged cookie dough. I rolled two standard squares for each cookie.
3. Put together the sandwiches two days ahead. Each sandwich used about a third cup of ice cream so one pint made five-ish large sandwiches.
4. Wrap, cut, and dip in sprinkles one day ahead. Wrap the sandwiches in plastic wrap and cut in half using sharp knife. (Creates a wrapper for people to hold as they eat.) Dip an edge of the exposed sandwich in sprinkles. (Tried dipping the whole side and just looked messy.)
5. Accompany Steps #2,3,and 4 with wine.
6. Keep in the freezer till ready to serve. Let everyone enjoy and pretend Steps #2-5 never happened.
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