Have you noticed that I like dessert? If you haven’t noticed then that probably means that you haven’t been reading Between Your Ears for very long. In which case, welcome!
Some days, The Roommate and I just have ice cream after dinner. Other days? I like to get more creative 
I started with some plain sugar cookies (recipe below). Then, I pulled out some leftover vanilla bean frosting from when I made these a few weeks ago (the frosting was stored in the freezer for safe keeping). Isn’t Ree just the greatest?
Let some ice cream soften on the countertop for 5-10 minutes, until you can scoop into it very easily. Spoon ice cream flavor of your choice (this is chocolate with caramel swirl!) onto cookies. Try to pile it into the center as much as possible. Sandwich the two halves together, and pop them in the freezer. You’ll need to work quickly so the ice cream doesn’t melt (duh).
Once they firm up, I like to wrap them in plastic wrap and let them hang out in the freezer until I want one. Although, I’ll be honest, they don’t last in the freezer very long!
DANG, these things are good! The cookies alone are delicious but with chocolate ice cream in between? Oh yum.
I took a lot of pictures. Plus, it was 100 degrees outside.
Which meant that ice cream started melting really quickly. Which meant that I had to eat it right then and there.
Sugar Cookie Ice Cream Sandwiches
1 stick of butter
2 tablespoons sugar
1 cup all purpose flour
1 teaspoon vanilla
Vanilla Bean Glaze
beans from one vanilla beans (optional)
1/2 cup milk (optional)
5 cups of powdered sugar
Mix butter, sugar, flour, and then vanilla. Last add pecans. Roll about 1 tablespoon of dough into a ball. Place on cookie sheet and flatten them. Cook at 300 degrees for 30 minutes. Let cool on wire rack. When cool, match up cookies into pairs.
If adding vanilla bean glaze, scrape inside from vanilla beans. Add to milk, and whisk together. Let vanilla milk sit for 5-10 minutes. Whisk powdered sugar into vanilla milk one cup at a time until you get the right consistency (you may not need all of the powdered sugar). Carefully dunk each cookie in glaze, covering all of the cookie. Let some of the glaze drip off, and let dry on a wire rack.
While cookies are cooking, let ice cream soften either on the counter or in the refrigerator. When ice cream is very soft, spoon into a mound on top of the first half batch of cookies. Lightly top each cookie with a second, don’t press down. Put sandwiches in the freezer to harden. When ice cream in the center of the cookie is hard, push down to form sandwich, using a spoon to push any ice cream back under cookie halves.
Either eat immediately , or wrap each cookie in plastic wrap and leave in freezer!
