Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In a large bowl, mix the cookie mix with butter with an electric mixer until well combined. Add egg and vanilla extract and mix on low speed until blended. Drop 16 tablespoon-size portions of dough onto lined baking sheets about 3 inches apart. Bake in a 350°F oven for 13 to 15 minutes or until golden brown. Transfer to a wire rack until cooled completely.
Once cooled, match pairs of cookies that have similar size and shape.
Next, melt semisweet chips (2 minutes in small bowl microwave, or over low heat on stovetop). Place half the cookie pairs on a lined baking sheet and spread a tablespoon of melted chocolate on flat bottom of these 8 cookies. Chill these halves in fridge or freezer until the chocolate hardens (15-30 minutes). Once chocolate is set, place a small scoop of softened ice cream onto chocolate side of cookies, and cover with a matched, (un-chocolate-coated) cookie to form sandwiches. Freeze at least 1 hour before serving.
Once fully frozen, ice cream sandwiches will keep in an airtight container in the freezer for up to a week.
Makes 8 ice cream sandwiches
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