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 My grandchildren and thier friends love this summer treat.
 
Giant Chocolate Chip Ice Cream Sandwich


This will keep every body in the family happy.  It slices easily when the knife is dipped in hot water before cutting.
1 quart off ice cream of choice – be sure it is gluten free! 
1 package of Ruby Range Cookie Mix www.therubyrange.com
¼ hot fudge sauce at room temperature.
 
Slightly soften the ice cream.  Line a 8” cake pan with plastic food wrap being sure that the ends hang over the sides.  Spread the ice cream in the pan and fold the plastic wrap over the top.  Freeze at least 2 hours.   Remove the ice cream from the pan and place back in the freezer.
Mix the cookies according to the directions.   Spread dough evenly onto 2 8” cake pans and bake 12 – 14 minutes or until it begins to pull away from the side of the pan.  Invert on cooling rack and cool completely.
When the cookies are cool spread one layer with hot fudge sauce.  Top with the ice cream layer, spread on more hot fudge sauce then top with the second cookie.  Press gently and wrap well.  Return to the freezer at least 5 minutes until ready to eat. 
 

Find dozens of recipes and information on the Ruby Range award winning mixes as www.therubyrange.com.  Be sure and sign up for the free monthly newsletter.


 
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