2-Ingredient Ice Cream Sandwiches

Instructions

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1. 1 Lay a piece of parchment paper at least 18 inches long on a flat surface. Run a dull knife around the edge of the pint to loosen the ice cream, and let it slip out onto the parchment. Cut the cylinder in half, lengthwise, and lay the two halves on their sides next to each other, end to end. Wrap the parchment around the ice cream and use your hands to gently and quickly form it into a log shape, approximately the diameter of one Oreo cookie. Wrap tightly and place in the freezer until frozen solid, at least 1 hour.
2. 2 Working on a baking sheet that can fit in the freezer, twist the oreo cookie open and scrape the filling away with a dull knife. Discard filling, or share with a nearby child who is desperate for sugar. Repeat with remaining Oreos and arrange 16 cookie halves scraped side up in preparation for ice cream. Set aside.
3. 3 Once the ice cream log is solid, remove from the freezer and cut into approximately 16 slices, each approximately 1/2 inch thick, using a thin, sharp knife.
4. 4 Working quickly, place one ice cream disc on every upturned cookie, and top with the cookie’s other half. Place the baking sheet in the freezer to allow the ice cream to solidify before storing in an airtight container. Time eating the ice cream sandwiches based on your preference. For a tender cookie that still has some crunch, wait about 12 hours before eating. After 24 hours or more, the cookies will be very soft, more like the wafers of purchased ice cream sandwiches. The ice cream sandwiches are best consumed within 1 week. Love the recipe? Let us know with a rating and review!