Not a club­house, or a BLT, not ham & swiss or tofurkey and tomato. We’re talk­ing about a dif­fer­ent kind of sand­wich peo­ple! The great­est sand­wich you could ever have in the blaz­ing heat of sum­mer. Ice cream sandwiches!

Bake your cook­ies late at night. It sounds crazy but it is much bet­ter than crank­ing the oven in the heat of the day. Try to make the cook­ies all a sim­i­lar size and keep them as thin as pos­si­ble because each sand­wich will use two. Chocolate chip with vanilla fill­ing, peanut but­ter with choco­late, oat­meal with but­ter­scotch, sugar cook­ies with strawberry.…the pos­si­bil­i­ties are end­less. After the cook­ies have baked let them cool on a rack. Make some space in your freezer and bring out the ice cream you’ll be using, it will need to tem­per for 20 min­utes or so at room temperature.

Once the ice cream is nice and soft (scoop from the sides, it gets soft­est there) you can begin. Scoop some ice cream onto the bot­tom side of a cookie and spread it around, put the other cookie on top and gen­tly squish together. Run your fin­ger around the mid­dle to smooth out the fill­ing and place sand­wich on tray in freezer to set.

You can also roll the sand­wich in a gar­nish to add more flavour and char­ac­ter. Roll the ice cream cen­tre through shred­ded coconut, chopped nuts, sprin­kles or cereal like Rice Krispies or Corn Flakes.

This is the per­fect treat for sum­mer, eas­ier to dis­trib­ute than a cake and it doesn’t even require plates, just lots of napkins!