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1
Heat oven to 350F.
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2
Combine butter, brown sugar and sugar in bowl.
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3
Beat at medium speed, scraping bowl often, until creamy.
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4
Add honey, vanilla and egg; continue beating until well mixed.
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5
Add flour, graham crackers, baking soda and salt; beat at low speed until well mixed.
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6
Drop dough into 20 even portions, 2 inches apart, onto ungreased cookie sheets.
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7
Bake 9-11 minutes or until edges are golden brown.
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8
Cool completely.
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9
Line cookie sheets with parchment or waxed paper.
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10
Place cookies, bottom-side up, onto cookie sheets.
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11
Spread about 1 tablespoon marshmallow creme onto 10 cookies.
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12
Spread about 1 teaspoon ice cream topping onto remaining 10 cookies.
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13
Refrigerate until ready to assemble sandwiches.
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14
Chill baking sheet 5 minutes in freezer.
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15
Scoop 10 (about 1/4 cup) ice cream portions onto chilled baking sheet.
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16
Return to freezer; freeze until ready to assemble sandwiches.
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17
Thaw ice cream portions 4-5 minutes at room temperature.
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18
Place 1 portion onto marshmallow creme-topped cookie; top with chocolate-topped cookie, chocolate-side down.
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19
Press cookies together gently.
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20
Smooth ice cream with knife, if necessary.
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21
Press mini chocolate chips into ice cream around edges of cookies, if desired.
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22
Place onto baking sheet; freeze immediately at least 2 hours or until set.
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23
Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag.
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24
Store frozen.
