An ice cream sandwich is one fantastic sweet pleasure: two soft cookies with a big scoop of ice cream. This dessert masterpiece is excellent whenever the heat is on or if you need something sweet and refreshing. Being an adventurous type of person, maybe ice cream sandwiches are not too bad. It's essentially a pretty simple one that gets your hands on things. First things first: get your favourite cookie dough ready. Chocolate chip oatmeal or sugar cookies are okay to use. If you don't feel like working so hard, just cream 1 cup of butter with 1 cup of sugar and 1 cup of brown sugar. Beat in 2 large eggs and one teaspoon vanilla. Add 3 cups of flour, one teaspoon of baking soda, pinch salt, and fold in chocolate chips if using. Use a tablespoon to scoop handfuls onto a parchment-lined baking sheet, leaving an inch of space between them. Bake 350 F (175 C) for 10 to 12 minutes or until golden brown at the edges. Let cool completely. Assemble: Place one cookie. Now press another cookie down, gently squishing it down on top. Roll the edges in sprinkles, nuts, or chocolate chips for a fun dimension. There are so many ice cream sandwich recipes. It all boils down to flavours and fillings you like. Serve immediately or freeze for later. She puts in a very inspirational commitment to the loving notion that the flawless mix recipe of ice cream sandwiches and cookies would be "a sure slam dunk with the whole family and friends!

• Vegetable cooking oil
• 1/2 cup maida
• ¼ tsp salt
• 6 scoops vanilla ice creams
• ⅓ cup milk
• 3 tbsp unsalted butter
• ¼ cup white sugar
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

• To make this incredibly tasty ice cream sandwich, you must first prepare a cookie base that will carry creamy filling.
• So, first, preheat your oven to 350 F (175 C).
• Line a baking sheet with parchment paper and lightly spray it with vegetable oil cooking spray to prevent the cookies from sticking to the baking sheet.
• In a medium bowl, whisk together 1/2 cup of all-purpose flour, one tablespoon of all-purpose flour, ¼ teaspoon of kosher salt, ¼ teaspoon of baking soda, and ⅓ cup of sifted Dutch process cocoa powder.
• Don't skip sifting the cocoa powder-it will expel lumps from the cocoa powder and distribute an even chocolate flavour throughout cookies.
• In another big bowl, cream together three tablespoons of softened unsalted butter with ¼ cup white sugar and two tablespoons of light brown sugar.
• Mix well as this is the blend that goes to boost the cookies with such delightful sweetness- slight moisture and chewiness from the brown sugar.
• Beat with either a hand mixer or whisk until the mixture is light and fluffy, 2 to 3 minutes.
• This step is essential because you are beating air into the butter and sugar that will give your cookies an open texture; next, add 1/2 teaspoon pure vanilla extract to the butter and sugar mixture.
• Stir well to combine. Add ⅓ cup of whole milk at room temperature. Mix it in well.
• The cookie dough would now be even wetter.
• Fold the wet and the dry ingredients together in the first bowl gently.
• Be careful not to overmix the dough- you are mixing just until the flour and cocoa powder can no longer be detected, so they will be made for tender cookies.
• Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet; leave about 2 inches of space around each other because they will spread when they bake.
• Depending on how big you made your cookies, this will make 12 to 14 at best.
• Bake them in the oven that is preheated for 10-12 minutes until they look set and puffed. Don't let them go overbaked- those cookies will be soft and chewy.
• Done. Take them out of the oven and let them cool for a few minutes on that baking sheet before transferring them to a wire rack to cool completely.
• Meanwhile, when the cookies are cooling in the rack, it is time to fill the ice cream. Take your favourite vanilla ice cream and let it sit at room temperature for about 5-10 minutes to soften slightly.
• That way it will be easier to scoop and spread between the cookie layers.
• Once the cookies are cool enough place one cookie, then a generous scoop of vanilla ice cream on the flat side.
• Place another cookie gently on top to form a sandwich so the ice cream reaches the edges. Repeat for all the cookies.
• To add a festive finishing touch, roll the edges of the ice cream sandwiches in mini chocolate chips or sprinkles, if desired.
• This adds an extra flavour and so much fun with a burst of colour and texture.
• Assemble the sandwiches and serve them right away for a delicious treat, or package individual sandwiches in plastic to freeze them for a firmer texture.
• These ice cream sandwiches are great for warm-weather parties and birthday celebrations or just as a yummy dessert at home.
• A classic nostalgic and yummy treat enjoyed by most of the kids and adults is cookie dough with melted creamy vanilla ice cream.
• Tackle the whole family to some homemade ice cream sandwiches, refreshing any dessert while continuing to enjoy that perfect balance of flavours and textures in every single bite.
• With this recipe, you create a delightful summer classic that everyone's going to love!