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1
Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
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2
Soften ice cream on the counter for 10 minutes.
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3
Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart.
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4
Top the scoops with another piece of parchment.
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5
Gently flatten the scoops into 2-inch disks about 1-inch thick.
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6
Put the baking sheet in the freezer to harden while making the cookies.
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7
In a mixing bowl, combine rest of the ingredients.
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8
Stir to form dough.
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9
Drop by rounded tablespoons onto foil baking sheet.
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10
Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat.
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11
Cover grill and cook 12 to 16 minutes or until just baked and browned.
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12
Remove from grill and let cool to room temperature.
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13
Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
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14
INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet.
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15
Bake in preheated oven for 10 to 14 minutes.
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16
Cool for 1 minute on cookie sheet before transferring to wire rack.
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17
Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.
