1. Put cookies in the freezer for 3-4 hrs. to harden.
2. Allow ice cream to soften at room temperature for 3-5 min.
3. Place 1 cookie on a clean work surface, bottom side up; top cookie with ½ pt. ice cream.
4. Place another cookie on top, bottom side against the ice cream; press cookies together to evenly distribute ice cream. Smooth edge with the back of a spoon.
5. Repeat with remaining cookies and ice cream.
6. Roll edges of ice cream sandwiches in sprinkles or candy to coat exposed ice cream, if desired.
7. Wrap sandwiches in waxed paper; freeze for 4 hrs. or until solid.
8. Let sandwiches stand at room temperature for 5-10 min. before serving.

Tasty Tips:

• Bake cookies at home using any variety of Kowalski's Signature Bake at Home Frozen Cookie Dough.
• Use Kowalski’s Signature Family Favorite Mini Cookies to make more modestly sized treats, if desired.

Dipped Cookie Variation:

1. Start this recipe by adding approx. 4 oz. (roughly ½ cup) dark chocolate melting discs to a microwave-safe dish.
2. Microwave chocolate in 30 sec. increments, stirring between heatings, until mixture is smooth.
3. Dip half of each cookie in melted chocolate to coat (or use a rubber spatula to lightly and evenly coat half of each cookie with chocolate, including top, bottom and edges); place dipped cookies on waxed paper.
4. Set dipped cookies aside at room temperature until chocolate hardens (2-3 hrs.).
5. Transfer dipped cookies to freezer; follow recipe above.