All that talk about fruity popsicles a couple of weeks ago got us thinking about ice cream sandwiches. Mmmm. Sure, you could pick up a box of them at the supermarket, but they’re so much better when they’re homemade. And they’re even better when you monkey around with ingredient combinations.

At home, we use thin, homemade chocolate cookies (a basic roll-out sugar cookie dough, with cocoa powder mixed in) to make chocolate-chocolate ice cream sandwiches – the trick is to let the ice cream soften slightly, then cut inch-thick slices of the stuff and use the same cookie cutter you used on your cookies to cut rounds of ice cream. A fluted cookie cutter gives the ice cream a nice edge too. Serve them at once, or wrap them in plastic and tuck them in the freezer. (Tip: The thicker the cookie, the harder it will be to eat once it’s been frozen.)

Other great combos:

• Peanut Butter Cookies & Chocolate Ice Cream
• Dainty Mini-Chocolate Chip Cookies & Vanilla Ice Cream, rolled in mini-chocolate chips
• Strawberry Chunk Ice Cream & Chocolate Cookies, with little cutouts offering a glimpse of the rosy ice
• Butter Pecan Ice Cream & Chocolate Chip Cookies

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