Ice Cream Cookie Sammies

I can’t believe it’s already Wednesday! I’m going to advocate a switch to the four-day work week all the time, not just for special occasions. I hope everyone enjoyed themselves. We made these ice cream sandwich es over the weekend and they’re great after a long day out in the sun. If you want to make a low-fat version use Breyer’s slow-churned ice cream and low fat cookies. I used cookies and cream ice cream for sandwiches but you can whatever flavor you like.

Chill-Out Ice Cream Cookie Sandwiches

Instructions:
Yield: 15 Sandwiches
¼ cups Margarine
¼ cups Vegetable shortening
½ cups Packed brown sugar
¼ cups Sugar
1 Egg, beaten
1 teaspoon Vanilla extract
1 cups All-purpose flour
½ teaspoon Baking soda
3 cups Rice Chex cereal, crushed to
1½ cups
1/3 cups Miniature semi-sweet candy
Coated chocolate pieces
1 qt any flavor ice cream, slightly softened

Preheat oven to 350 degrees. Lightly grease cookie sheet. Beat margarine, shortening and sugars until creamy. Add egg and vanilla; mix well. Add flour and baking soda; mix well. Stir in cereal and chocolate pieces.

Using rounded tablespoon, shape dough in 1¼ inch balls. Place 2 inches apart on prepared cookie sheet and flatten slightly. Bake 8 to 10 minutes or until lightly browned. Let stand one minute before removing to racks to cool.

When cookies are completely cool, place ¼ cup ice cream on a cookie and spread to edge. Top with second cookie. Store in airtight container in freezer.