INGREDIENTS:
- 24 Nabisco Chocolate Wafers, from 1 box
- 3 pints favorite ice creams (vanilla, coffee, peanut butter and mint chocolate chip work very well)
- Toppings to coat edges, optional (chopped nuts, grated chocolate, chocolate chips, sprinkles, candy)
- Large, deep Tupperware container
- Parchment paper or aluminum foil
INSTRUCTIONS:
- Take ice cream out of the freezer and let sit for a few minutes to soften slightly. Place a large, deep tupperware container in the freezer for finished sandwiches. Prepare sheets of parchment or foil to place in between layers of sandwiches. Place toppings in shallow bowls for dipping.
- Set yourself up near the freezer. Using an ice cream or large cookie scoop (I use the OXO large cookie scoop with a spring-loaded wire scraper), scoop a mound of ice cream onto a cookie. Top with another cookie and push down slightly (press on the centers of the cookies to prevent breakage). Leave as is for a more rustic sandwich or, working over the ice cream container, use the back of a butter knife to smooth the edges. Roll in topping if desired. Place finished sandwich in Tupperware container in freezer and repeat with the next. When you have filled the bottom of the Tupperware container, cover the sandwiches with parchment paper or foil and stack more sandwiches on top. Continue until all sandwiches are made.
- Cover with lid and let sit at least 6 hours or overnight so cookies will soften a bit. Right before serving, stack the ice cream sandwiches on a platter and serve.