Ingredients
18¼ozchocolate cake mix,(1 package)
½cupbutter,softened
1tspvanilla extract
2eggs
½cupsemisweet chocolate chips
½cupbutterscotch chips
½galvanilla ice cream,softened
Preparation
Preheat oven to 350 degrees F. Lightly grease baking sheets.
In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips.
Roll dough into 2-inch balls and place them onto the prepared baking sheets.
Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft.
Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place a scoop of ice cream between two cookies and gently press together.
For a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, layout on a baking sheet, and place in the freezer to harden.
Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
