A big scoop of your favorite ice cream in between homemade chocolate chip cookies. You can’t go wrong with homemade ice cream sandwiches for a potluck!
Last year, I made these for our annual 4th of July block party and they were an absolute hit (so much so that I have to make a double batch this year!). These are great for any party in any season!
1 gallon of your favorite ice cream
1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
12 ozs. chocolate chips
Mix together the flour, baking soda, and salt. In a separate bowl, cream together the butter and sugars. Add the eggs and vanilla and beat well. Add the flour mixture and mix well. Fold in the chocolate chips.
Bake at 350 degrees for 10 to 12 minutes. Make sure you do not over bake the cookies. Let them cool completely.
Take the ice cream out of the freezer and let it thaw slightly for about 5 minutes (it needs to be a softer consistency so it can spread well without breaking the cookies.) Put a big scoop of ice cream in between two cookies and gently press the cookies together. Wrap in plastic wrap (Glad Press ‘n Seal works really well!) and put them in the freezer until potluck time!
This is the ice cream sundae version of a Mexican hot chocolate!
Vanilla ice cream smothered in a cinnamon, coffee, chocolate sauce and topped with pine nuts and fresh mint. You can make the sauce ahead of time and microwave it for a few seconds right before serving.
The first time I had this cake, my son and my friend made this for my birthday! I couldn’t believe that it was made from ice cream sandwiches. My friend, Brandy, got the recipe from Stacy, who got it from Shelley. This is a crowd-pleaser, for sure!
2 boxes (12 each) of ice cream sandwiches (I’ve only had it with Cookies and Cream ice cream sandwiches, but have future plans to try different flavored sandwiches and toppings)
2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)
1 bag of snack size Heath Bars, unwrapped from individual wrappers and then crushed (this takes a while, but the smaller candies give a better chocolate to toffee ratio than the full size candy bars)
Unwrap the ice cream sandwiches. Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan. Assemble a second layer of sandwiches on top of the first. Spread Cool Whip on top of the sandwiches. Sprinkle the crushed Heath Bar on top of the Cool Whip. Cover the cake with foil and gently press the Heath Bar into the Cool Whip.
Put the cake in the freezer until it’s time to serve. It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).