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Serving: Serve slightly softened for the best texture! Let the sandwiches sit at room temperature for 5 minutes after freezing before biting in.
Storage: Wrap each sandwich individually in plastic wrap or parchment paper and store in an airtight container in the freezer for up to 1 month.
Variations:
Flavor Mix-Ups: Try peanut butter cookies with chocolate ice cream, or oatmeal cookies with coffee ice cream!
Fun Additions: Roll the edges in mini chocolate chips, rainbow sprinkles, or crushed nuts after assembling.
Healthier Option: Use almond flour and dairy-free ice cream for a gluten-free, vegan-friendly version!
FAQ:
Q: Can I use store-bought cookies?
A: Absolutely! If you're in a pinch, sturdy store-bought cookies work great for quick sandwiches.
Q: What’s the best ice cream to use?
A: Firm, dense ice creams like premium vanilla or cookies and cream hold up better without melting too fast.
Q: How do I keep the sandwiches from getting too hard in the freezer?
A: Wrap them tightly to prevent freezer burn, and thaw slightly before eating for a perfect bite.
Conclusion:
Making your own Ice Cream Cookie Sandwiches is easy, delicious, and infinitely customizable. Whether you go classic with chocolate chip and vanilla or get creative with bold flavor combos, you’re guaranteed a crowd-pleaser. So go ahead — mix, bake, scoop, and sandwich your way to frozen dessert heaven!
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