Judith's comment about baking in hot weather got me thinking about ice cream sandwiches...well, ice cream cookie sandwiches to be exact.
I baked up some gigantic Chocolate Chip Oatmeal Cookies and made sandwiches with them and vanilla ice cream. (Yes, those are my chubby Flintstone fingers holding up the sandwich.)
I used a #20 scoop, which holds 1/4 cup (!!), to make these obscenely big cookies. Longtime readers will remember from "The Scoop on Cookie Scoops" that I prefer plastic-handled scoops over old-school aluminum scoops, but the shiny guy, with his massive bowl, won this time.
You can make ice cream cookie sandwiches with regular-sized cookies, but where's the fun there? Scoop up an even number of (equally sized) big dough balls, place them on your Silpat- or parchment paper-lined cookie sheet, flatten them a little, and then bake them for 15-18 minutes or until the edges are brown and the centers are firm to the touch. Be careful not to over bake the cookies because a hard, dry cookie will be really, really difficult to eat after it's been frozen. (Just a heads-up. I don't want to be liable for dental work!)
Before you start building your sandwiches, make sure you let the cookies cool off completely, and make sure your ice cream is firm but pliable. Spread a layer of ice cream about 1/4" thick on the bottom side of one cookie. Top the layer of ice cream with the bottom side of another cookie and press down slowly and gently so that the cookies and ice cream stick together. Wrap the sandwich in wax paper of plastic wrap and place in the freezer for at least 4 hours. A night in the freezer will make these sandwiches perfect, but let's be honest: Who can wait that long?