Here is an easy way to use seasonal cookie dough to enjoy the fantastic flavors of Fall. With a few cute decorations they also make fun Halloween treats for kids of all ages. Makes 12 ice cream sandwiches.

1 3-pound tub Mary’s Mountain Pumpkin Chocolate Chip Cookie Dough
½ gallon vanilla ice cream (or experiment with other flavors!)
2-3 c. mini chocolate chips or Halloween Candy Eyeballs (optional)

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Scoop 2 tablespoons cookie dough, placing about 2 inches apart, onto prepared cookie sheet. Bake 10-12 minutes, or until slightly golden and just set on the top. You should end up with 48 baked individual cookies.

Allow baked cookies to cool on the baking sheet for 2-3 minutes then transfer to a baking rack to cool completely.

Once cooled completely, flip cookies upside down so bottom is facing up. Scoop ½ cup of the ice cream on top of one cookie. Place another cookie bottom-down on top of the scoop of ice cream and press down gently to make a sandwich.If desired, cover exposed ice cream with mini chocolate chips or Halloween Candy eyes. Repeat with all baked cookies.

Make ahead tip: wrap each ice cream sandwich individually in foil and place in the freezer for up to 3 months.