Ice Cream Center

1. At least 2 hours before you assemble your ice cream sandwiches, add softened ice cream to your silicone ice cream molds. We used Tillamook vanilla ice cream and Tillamook chocolate peanut butter ice cream for our sandwiches.
2. Cover the silicone molds with layer of parchment paper to smooth the tops and then wrap a piece of foil over the top of the mold.

Chocolate Chip Cookies

1. Preheat oven to 375 F. In an electric mixer bowl, combine flour, brown sugar, sugar, baking powder, baking soda, and salt. Add cubed butter to flour mixture and mix until somewhat combined (the butter should be in pea-sized clumps).
2. Add chocolate chips and mix until combined. Add the egg and vanilla and beat just until the dough has formed and it’s coming off the edges of the bowl into a ball.
3. Using a mini ice cream scoop, scoop cookie dough balls onto prepared baking sheet about 2 inches apart. Freeze dough for 15 minutes.
4. Bake cookies for 7 minutes, turn the cookie tray to cook the other side and lower the temperature to 350 F. Bake the cookies for 8 more minutes. Transfer baking sheet to a wire rack to cool completely. 

Double Chocolate Chip Cookies

1. To make the double chocolate chip cookies, follow the same steps above, but add 2 tbsp of cocoa powder to the flour, sugar, baking soda, baking powder, and salt mixture. 

Assemble Ice Cream Sandwiches

1. Match cookies of like sizes with one another. Release ice cream from the molds and place in between two chocolate chip cookies.
2. We paired regular chocolate chip cookies with vanilla ice cream and double chocolate chip cookies with the chocolate peanut butter cookies.
3. Roll the edges of the ice cream sandwich in sprinkles, mini chocolate chips, nuts or some of your other favorite toppings.
4. Enjoy right after assembling or wrap each ice cream sandwich in plastic wrap and store in an air tight container in your freezer.