Soften the ice cream: Let it sit at room temperature for 10–15 minutes until scoopable but not soupy. This makes spreading easier and prevents cookie breakage.

Line a tray: Place a sheet of parchment on a baking sheet. Arrange half the cookies face down to prep for assembly.

Scoop and spread: Add a generous scoop (about 1/3 cup) of ice cream to each bottom cookie. Use the back of a spoon to spread it to the edges.

Top and press: Place a second cookie on top. Gently press to level the ice cream. Aim for about 3/4 to 1 inch thick.

Roll the edges (optional): Pour your coating into a shallow bowl. Roll the edges of the sandwich to coat the ice cream rim.

Freeze to set: Transfer sandwiches to the lined tray and freeze for 1–2 hours, or until firm enough to handle without squishing.

Wrap for storage: Once set, wrap each sandwich tightly in plastic wrap or parchment and return to the freezer.