You truly can’t beat an ice cream sandwich in the summer. You will find people who don’t like pie, cake, or candy, but you’d be hard pressed to find someone who doesn’t love this legendary treat. The old-school one with the cakey chocolate cookie is what I was going for here.

In the past I have bought cookies at the grocery store, slapped some ice cream in between, and then, sadly, been disappointed with the result. The cookies were rock hard (especially if I bought chocolate chip), and one bite forced the ice cream out the sides – they were a mess! Since cookies from the store are usually gargantuan, you were giving your friends a Man vs. Food type feat to conquer – after a big old bbq, no one wants a dessert challenge.  As I was pondering this problem, I remembered a bat-shaped halloween cookie I made this past fall. It was thin but still chewy, and the flavor was heavenly. Instead of cutting them into bats, I used a biscuit cutter to make them round (you can use the top of a glass). They were perfect! They stayed soft and chewy, even right from the freezer, and the size was perfect.

For “how to” pics for the cookies, look up bittersweet bat cookies on this site – all the pics are there.

Use this as a recipe IDEA – choose your fave ice cream and roll the edges in anything you love – coconut, toasted nuts, crushed waffle cone! You can literally make your perfect dessert! Hurry up and make this soon, though, as summer seems to be FLYING by!

Ice Cream Sandwiches

Could make at least 16

1 c. sugar
1/2 c. butter, softened
1/2 c. canola oil

1 tsp. vanilla extract
1 egg
1 1/4 c. flour
1 c. whole wheat flour
1/2 tsp. salt3/4 c. dark unsweetened cocoa powder
1 pint ice cream (I used double fudge brownie and chocolate chip cookie dough)
1 Package graham crackers, crushed, (or shredded coconut, mini chocolate chips, toffee, nuts)

1. Cream oil, butter and sugar with electric mixer (to cream means to beat until light and fluffy; do this for 3-5 minutes to achieve the best results).

2. Add egg and vanilla and beat until combined.

3. In another bowl, whisk dry ingredients.

4. Add dry ingredients all at once and beat until JUST incorporated (over-beating will develop the gluten in the flour and make your cookies tough).

6. Roll out the dough to 1/4-1/2 in. thickness.5. Lay two sheets of waxed, parchment, or plastic wrap on the counter and divide the dough between them. Cover the dough with a second sheet.

7. Lay sheets in fridge and chill for about 45 minutes (or longer, if you have to go somewhere.. it will be fine for a day or two).

8. Preheat oven to 375 degrees and take sheets out of fridge. Cut cookies with a round biscuit cutter or cookie cutter, cutting the cookies close together (you want to re-roll your dough as little as possible; remember “tough cookies?”). Re-roll scraps as necessary.

9. Lay cookies on sheets covered with parchment paper, silpat, or cooking spray. They won’t grow TOO much but space them about 2 in. apart.

10. Bake cookies for 9 minutes. Remove from oven and let cool on their sheets about five minutes, then remove to wire rack to cool completely.

11. Spoon ice cream onto bottom cookie and then top with another, adding more ice cream as needed. Roll edges in crushed graham cracker and freeze immediately.

12. Let thaw for several minutes and serve.