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1
Preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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2
Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes.
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3
(The dough should be soft enough to roll without cracking, but not yet sticky.)
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4
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
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5
Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
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6
Lift and rotate the dough between each roll to prevent it from sticking.
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7
Repeat the process until the dough is a little less than 1/4 inch thick.
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8
Using a 3-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans.
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9
Repeat until the pans are full.
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10
(The remaining dough can be kept in the refrigerator until ready to be used.)
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11
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm.
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12
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
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13
While the cookies are baking and cooling, take 1 pint of ice cream out of the freezer and let it soften at room temperature for 5 to 10 minutes.
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14
While the ice cream is softening, line the insides of 6 to 8 individual ramekins (about 2 1/2 inches in diameter) with plastic wrap (or use a silicone mold with 2 1/2- to 3-inch round cups).
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15
Scoop the ice cream evenly into the ramekins and, using a small offset spatula, spread the ice cream flat inside each ramekin.
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16
Place the ramekins in the freezer and let them set for about 1 hour.
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17
Once the ice cream in the ramekins has set, remove the molded ice cream disks from the ramekins, place them on a plate (still in their plastic wrappers or on a layer of parchment or waxed paper), and return them to the freezer while you repeat the molding process with the second pint of ice cream.
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18
Once the second batch of ice cream has set, place half the cookies bottom side up on a sheet pan or work surface.
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19
Unwrap each portion of molded ice cream and place it on a cookie bottom.
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20
Take the remaining cookies and place one, bottom side down, on top of each ice cream disk.
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21
Gently press each pair of cookies together to adhere the ice cream to the cookies.
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22
Return the sandwiches to the freezer to set for about 10 minutes.
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23
Place the sprinkles in a shallow bowl.
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24
Pour warm water into a small cup and set it aside.
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25
Remove the ice cream sandwiches from the freezer.
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26
Working quickly, dip a small offset spatula into the warm water and run it lightly along the sides of the ice cream.
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27
Then roll the sandwich in the sprinkles, so that they adhere to the ice cream.
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28
Repeat with all the ice cream sandwiches, then return them to the freezer to set (on a plate or sheet pan) for at least 1 hour or up to 1 month.
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29
(Wrap the sandwiches tightly with plastic wrap if you are freezing them for more than 12 hours.)
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30
For a faster, easier way to make the ice cream sandwiches, you can eliminate the steps for molding the ice cream and place a scoop of ice cream directly onto half the cookies bottom side up.
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31
Let the ice cream soften for about 1 minute, then take the remaining cookies and gently press the ice cream down to sandwich it.
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32
Let the ice cream sandwiches set in the freezer, as directed.
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33
Molding the ice cream gives you a cleaner, more polished-looking final product, but this process will save you time and effort.
