Chocolate Chip Cookie Ice Cream Sandwiches!

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour, baking soda, and salt. Finally, stir or mix in the chocolate chips and nuts.

Line cookie sheets with parchment paper

Using a cookie scoop drop cookies on parchment paper and gently press down with fingers until 1/2 inch thick.

Bake for 10-12 minutes in the preheated oven. Switch racks in middle of cooking so that cookies bake evenly. Edges should be golden brown.

Remove from baking sheet and place on cooling rack until cool.

Remove the Ice Cream from the freezer and allow to soften for about 20 minutes. Scoop one scoop of Ice Cream onto one cookie for the bottom of the Ice Cream Sandwich. Take the second cookie and gently press down. Use a butter knife to smooth out the edges. Place Ice Cream sandwiches on a parchment lined baking sheet and place in the freezer for 2-3 hours until firm.

Place the chopped almonds into a skillet on medium heat. Using a wooden spoon constantly stir the almonds until the are lightly toasted. Remove and place on parchment paper to cool. Allow to cool completely.

In a medium size glass microwaveable dish, place the chocolate chips, butter, and light corn syrup. Set the microwave for 50% power and 3 minute cook time. Remove from microwave and stir. If needed place back in the microwave for an additional minute cook time at 50% power. Gently stir the ganache until smooth and well blended. Add in the vanilla. Allow to cool for 5 minutes.

To finish the Ice Cream sandwiches remove them from the freezer. Dip one half of each sandwich into the chocolate ganache and then roll in the toasted almonds. Replace on the parchment lined cookie sheet. Replace the cookie sheet into the freezer for about 30 minutes. Remove from the freezer and individually wrap each ice cream sandwich until ready to serve. Enjoy!