Taking a cue from the Little Kitchen That Could, I made ice cream cookies sandwiches to help fight this extreme heat. (As a disclaimer: Do not make if 1. you are staying home all day 2. you are the main person in your house that eats sweets or 3. you have no self control....I might have eaten a lot of these...)
I started off by making my favorite Chocolate Chip Cookies
2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts (I usually leave these out)
PREHEAT oven to 375° F (Our oven cooks hotter so we do 350)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
After the cookies completely cooled, I took out a gallon of our favorite Blue Bell Homemade Vanilla. It cannot be beat! Yumm! I let it get really soft and then scooped a small amount into the middle of one cookie and placed another cookie of the same size on top. The sandwiches were placed in the freezer on a cookie sheet lined with parchment paper to freeze. Once they were sufficiently frozen, I put the cookies in a ziploc baggie and refroze.
PS: Houston friends..come eat the ice cream sandwiches or my weight and blood sugar will suffer....they're really good! : )