Homemade Cookies & Cream Ice Cream Sandwich

Prepare the ice cream in a bowl (if using), otherwise if working on a big batch, keep in the tub and set outside the refrigerator until soft enough to spread over the crackers. Be careful that ice cream is not gooey of this will not work. If ice cream is beginning to get gooey, refrigerate to set (checking from time to time) until ready to scope for the sandwich.
 
Place a cracker on the plate or clean surface, then add 3T ice cream in the middle of the cracker.  Cover with another cracker, making sure they do not overlap. 
 
Gently push down the cracker on top just enough to leave around 1-1/2 inch sandwich height.  Any ice cream that overflow outside of the cracker, you can use the back of the spoon to spread the ice cream and level evenly on the sides of the crackers.  Add smaller quantity if there are empty spaces on the sides until all sides look evenly spread with ice cream.
 
Place inside a ziplock (in one layer) if making more ice cream sanwiches. Let the air out and gently lock, then refrigerate until firm enough for eating (3 or more hours).
 
This can be done a day ahead or as wished.
 
Your ice cream sandwich may not look as pretty as that of Klondike’s worked by the machine, but who cares?  It’s as delicious!

 
Savor!