Homemade Ice Cream Sandwiches

Preheat oven to 350 F. Line a sheet tray (dimensions of 18×13) with parchment paper.

Mix the flour, baking soda and salt together in a medium bowl.

In the bowl of a stand mixer, beat butter and sugar together on medium high speed until fluffy and smooth. Add eggs and vanilla, beating until just combined. Slowly add the flour mixture with mixer on low speed and only mix until just combined.

Pour batter into the prepared sheet tray and evenly spread it out with an off-set spatula. Bake for 12-15 minutes. Remove from oven.

Allow cookies to cool in the pan for about 20 minutes and then gently slide parchment paper onto an inverted sheet tray or large cutting board. Cut the bar in half right down the center. On one half off the cookie, evenly spread out your favorite ice cream (you could even through a few candies in the ice cream itself). Flip the other cookie half onto the half with the ice cream. Loosely wrap it in plastic wrap or parchment and place into the freezer for 1-2 hours until ice cream has hardened.

Then remove it from the freezer, unwrap it and put it on a cutting board. Using a very sharp knife, cut it into 16 equal portions. Wrap up the sandwiches individually or layer with parchment paper in a food storage container. Keep frozen until ready to eat.