Take a large roasting tray and spoon the ice cream into the centre.
Spread the ice cream out evenly across the pan. Mine ended up being about 2cm deep, and return it to the freezer for 10 minutes to firm back up.
Using an 8cm diameter cookie cutter cut out 12 ice cream pucks for the filling.
Separate the filling from the rest of the ice cream (you can return this to the tub) and return the tray to the freezer until ready to use.
While the discs are chilling, tip the Betty Crocker Gluten-Free Chocolate Chip Cookie Mix into a bowl.
Add the egg and oil as directed on the packet.
Mix it up.
Line a baking tray with greaseproof paper. The following technique will help you get identically sized, perfectly round cookies that are just the right thickness to make ice cream sandwiches with.
Take a tablespoon of cookie mix, level it off and place it flat side down on a greaseproof lined baking tray. Repeat, making sure not to space them too closely together on the tray.
Press each ball down with the flat of your hand, aiming to apply even pressure so that the resulting discs are nice and round.
Bake at 180C/355F (160C/320F) for 6 minute and 30 seconds or until just becoming golden brown around the edges - depending on your oven capacity, you may need to bake in batches.
Cool completely on a rack. All in all, you should get 25 cookies, but you'll only need 24 for the ice cream sandwiches, so you can eat the extra one straight away. Yay!
Once the cookies are cooled to room temperature, turn one upside down, then take a disc of ice cream filling out of the freezer and place on top.
Next, push one or two of your favourite sweets into the centre - here I used jelly babies.
Finally, place another cookie on top to create your chocolate chip cookie ice cream sandwich and eat immediately! NOTE: you can wrap the cookie sandwiches in freezer paper and refreeze, if you wish, but if you intend to do so, do not place jelly sweets in the centre as they will become too hard after freezing!
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