Chocolate cookies, see prior recipe
Freeze cookies in pairs by size, will vary. Take carton of Breyers mint chocolate chip ice cream and beat with an electric mixer till smooth. Scoop 1/3 to 1/2 cup of ice cream and smush between two cookies, use a table knife to smooth out the sides, place back in the freezer. I like to use my covered Pyrex to do this so I can freeze all the cookies together and transport them easily and without much mess. Try to wait a week before eating, it lets the cookies soften.
Breyers ice cream cartons used to be 1/2 gallon, but now they only have 6 cups instead of 8. Your cookie recipe will make 30 cookies, 15 pairs. 1/3 of a cup will accommodate 15 pairs, 1/2 cup for 12 pairs.
We like Breyers because it's all natural and therefore condensed (Edy's is the worst for having a lot of additives and being "whipped"), but Breyers is also lower in fat than other varieties. If you can catch it on sale it's not pricey.
Other cookie-ice cream combinations:
Chocolate chip cookie (use small chips), vanilla ice cream
Sugar cookies, Strawberry ice cream
Ginger cookies, lemon ice cream (see cheesecake ice cream recipe)
Peanut Butter Cookie, vanilla ice cream
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