Ingredients
1
(18.25 ounce) package chocolate cake mix
1/2
cup of butter, softened
1
tsp. of vanilla extract
1/2
cup of semisweet chocolate chips
1/2
cup of butterscotch chips
1/2
gallon of vanilla ice cream, softened
Directions
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Lightly grease baking sheets.
3.
In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips.
4.
Roll dough into 2-inch balls and place them onto the prepared baking sheets.
5.
Bake for 10 minutes in the preheated oven.
6.
Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
7.
Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies.
8.
Place scoop of ice cream between two cookies and gently press together.
9.
If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich.
10.
Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden.
11.
Serve when the ice cream has frozen solid.
12.
Sandwich cookies can be stored in a freezer bag for up to two weeks.
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