Easy Chocolate-Mint Ice-cream Sandwiches

Ingredients

• 8.5 ounce chewy chocolate cookies 
• 15  mint-and-cream-filled chocolate sandwich cookies chopped
• 2 pints whipped cream softened

Equipment

• wax paper

Directions

1. Stir together softened ice cream and sandwich cookie pieces. Freeze 30 minutes.
2. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies.
3. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
4. Note: For testing purposes only, we used Oreo Double Delight Mint 'n Creme chocolate sandwich cookies and Archway Original Dutch Cocoa chocolate cookies.
5. Butter Pecan Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 2 pints butter pecan ice cream for vanilla ice cream and 1 (75-ounce) package large chewy sugar cookies for chewy chocolate cookies. Proceed as directed.
6. Mocha-Almond-Fudge Ice-cream Sandwiches: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed. Note: For testing purposes only, we used Starbucks Coffee Almond Fudge Ice Cream.
7. Oatmeal-Rum-Raisin Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies.
8. Pour 1/4 cup dark rum over 1/2 cup golden raisins; let stand 2 hours.
9. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.