Cookie & Cream Ice Cream Sandwich
When you want a treat but you don’t want to put the oven on.
Ingredients
Directions
- 1
Line a 8” x 8” baking pan with parchment paper and set to the side.
- 2
Add half of the sandwich cookies to the bowl of a food processor (both cookie & cream filling). Pulse several times until crumbs form. Pour crumbs in a medium sized mixing bowl. Add 2 tablespoons of melted butter and mix to combine. Pour crumb mixture in the prepared baking pan and spread to cover the bottom of the pan. Using a measuring cup, press down to compact then place in the freezer for 30 minutes.
- 3
Remove baking pan from the freezer. Top crumb bottom with ice cream and spread to form an even layer ( I like to slice my ice cream into 1” slices and place the slices on the crumb bottom). Place back in the freezer for 30 minutes.
- 4
For the top layer, repeat the process that was done for the bottom layer with the remaining sandwich cookies and butter.
- 5
Remove the tray from the freezer and top with the cookie crumb mixture to coat ice cream and once again press down to compact the crumbs. Place in the freezer for 4 hours or even better over night..
- 6
Remove from freezer and cut into squares.
- 7
Enjoy.
