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RecipesWarm Cookie and Ice Cream Sundae from ScottBake 4-5 IBC cookies of your favorite flavor(mine's triple chocolate) Pull from the oven and place in a bowl- add a couple of scoops of your favorite ice cream(for this mine's vanilla). Next cover with hot fudge sauce homemade or your favorite jarred sauce. Top it off with fresh whipped cream. ENJOY! 
Ice Cream Cookies from Todd 2 Triple Chocolate Cookies (baked from the dough) Ice Cream (your favorite but I recommend Vanilla) Take a large spoon full of ice cream and put it between the 2 cookies. Carefully press the cookies together so the ice cream is evenly distributed between them. Put the whole thing in the freezer for at least 1 hour then eat
Mint Ice Cream Sandwiches from Jung A Ingredients: 1 package of Chocolate Chunk Cookie Dough Favorite mint chip ice cream Melted chocolate chips Bake a batch of Immaculate Baking Co.'s Chocolate Chunk Cookie Dough (any other favorites will do as well). Allow the cookies to cool. Bring hard ice cream to a softer consistency for ease of handling. Meanwhile, melt a small amount of chocolate chips in the microwave. Spread a small amount of melted chocolate on the undersides of two cookies. Scoop out a good amount of ice cream on one of the cookies and sandwich with the other to complete an ice cream sandwich. We like to experiment with decorations (i.e. roll the sandwiches in colored sprinkles, roll in toffee bits, put initials on the top of the cookies with colored white chocolate in a pastry bag, dip half of the completed sandwich in chocolate, etc). Wrap the sandwiches individually in plastic wrap and allow to freeze before enjoying. Our next experiment is to make a triple decker ice cream sandwich.)
Ginger Spice Ice Cream Sandwiches from Shelly Ingredients: Ginger Spice Dough Top quality vanilla ice cream Take two balls of dough and combine to make one large cookie puck. Cook up dough until crackles on top appear. Let cool and load vanilla ice cream between two large cookies and you have vanilla/ginger nirvana!?
Brownie Sundae from Karen 1 Pkg. Immaculate Baking Co. Brownie Dough (Bake as directed) Cut into squares Serve with Brigham's Vanilla Ice Cream Sprinkle with chocolate jimmies. Enjoy!
The BIG Cookie, linzer style . . . from Laurie You need: A package of Vanilla Sugar Dough. A jar of your favorite raspberry preserves. A cookie sheet. Patience. Preheat the oven to 275, open the package, pull out the dough, but don't separate it. Instead, place the whole block onto a cookie sheet and cook for 40 minutes. Pull the cookie sheet out and make a well in the center of the cookie, depending on how much jam you want to use. In other words, use a spoon to press down the center of the cookie, so you have a ridge around the edge. Spread a generous amount of jam or preserves to fill in the "well. Then, put the cookies back in the oven for 5 minutes to set. Remove and cool for a few minutes. I like to cut the cookie with a pizza slicer . . just like a pizza!
Pumpkin Ice Cream sandwich from Katie You will need pumpkin ice cream, preferably from your local ice cream shop. Usually available before Thanksgiving. You will also need our 7 oz box Pumpkin Gingerlies snack cookies Take a scoop of pumpkin ice cream and put it between 2 Pumpkin Gingerlies cookies! For an even better sandwich you can toast the cookies in the toaster oven
Laurie's ice cream sandwiches. This makes 24 sandwiches. Give yourself a few hours for cooling and freezing, though the actual work is so, so brief. 2 packages of Immaculate Baking Triple Chocolate Cookie Dough 1 Gallon of Caramel Ice Cream Baking Sheets Waxed Paper A few freezer bags Preheat the oven. Bake the cookies according to the directions. Let cool for about a half hour. Soften the ice cream - not too mushy - you should be able to scoop it easily, but it should not be liquid. Take a cookie, put a slab of ice cream on it. Top it off with a cookie. Do about half of them. If needed, put the ice cream in the freezer again. So now you have 12 sandwiches. Cut waxed paper in 3-inch strips. Place the sandwich on the sheet and roll until you mold the ice cream into the cookie shape. Once you've done them, stick them in a freezer bag, waxed paper and all. Then make the other dozen sandwiches. Same routine with the waxed paper. So now you have 2 dozen ice cream sandwiches firming up in the freezer. Forget about them. Go get gussied up. Dance around the room. Play with the kids. Take the dog for a walk. When you are good and ready, open the freezer, de-wax paper your creations, and while you may not have the time to plate them, make the effort and watch them get gobbled up. Did I mention you should keep 1 in the freezer for later . . . just for you.
Chocolate Peanut Butter Pie Dee-Lightful from Scott What you'll need - Trusty Equipment: 9" Pie Plate Food Processor For the Crust: 1 box Immaculate Sweet Georgia Brownie™ cookies 1 stick butter (melted) For the Filling: 3 8oz. bars of cream cheese 1 8oz. container of heavy whipping cream 3 T. cocoa (4 if you are craving MAJOR chocolateyness) 8 oz. peanut butter 1 c. sugar 1 t. pure vanilla OK, let's make the crust! 1. Empty the bag of Sweet Georgia Brownie™ Super Chocolate Chunk cookies into a food processor. Crush them until you have super chocolatey crumbs. 2. Melt stick of butter in a saucepan. 3. In a bowl, mix the Sweet Georgia Brownie™ crumbs with the melted butter. 4. Press the mixture into your pie plate and place in a freezer to firm. Now, for the filling! 1. In a mixing bowl, whip the cream until it forms soft peaks. 2. Dice the bars of cream cheese into small pieces and add to the whipped cream. Slowly blend in sugar and vanilla. 3. Set aside half of the filling base in a separate bowl. 4. In the first bowl, blend cocoa into the filling. 5. In the second bowl, blend peanut butter into the filling. 6. Once thoroughly mixed, use a spatula to scrape the chocolate filling into the cooled pie shell. 7. Next layer the peanut butter filling on top of the chocolate. 8. Once you smooth out the top, crumble the leftover Sweet Georgia Brownie™ cookies onto the top. For extra decoration, add crushed peanuts or mini chocolate chips. 9. Refrigerate for at least an hour before serving.
Logan's Pumpkin Cheesecake History: Who says Kiwis can't cook? Though Logan didn't bring this recipe over from New Zealand, he certainly didn't waste any time mastering it once he hit the New World! What you'll need - Trusty Equipment: 9" Spring Form Pan Food Processor or Heavy Duty Mixer For the Crust: 1 box Immaculate Pumpkin Gingerlies™ 1 stick butter (melted) For the Filling: 4 8oz. bars cream cheese 1 8oz. container sour cream 4 eggs 1 c. sugar 1 t. pure vanilla 9 oz. pumpkin (canned) 1 T. cinnamon 1 t. nutmeg 1/4 t. cloves First things first...pre-heat your oven to 275 degrees. Next, the crust! 1. Empty the bag of Pumpkin Gingerlies™ into a food processor. Crush them until you have super-scrumptious pumpkin flavored crumbs. 2. Melt stick of butter in a saucepan. 3. In a bowl, mix the cookie crumbs with the melted butter. Press the mixture into the bottom of the pan, and place in a freezer to firm. And finally the filling! 1. In your food processor or mixer, blend together cream cheese, sugar and vanilla. Blend until creamy. 2. Add pumpkin and sour cream and continue to blend while adding cinnamon, nutmeg and cloves. 3. The eggs go in the mixture last and should be whipped until you have a custard-like consistency. 4. Using a spatula, pour mixture onto the cooled crust in the spring form pan. 5. Bake at 275 degrees for 1 hr. to 1 hr. 15 min. (until a toothpick placed in the center comes out clean)
Dynamic Duo Bars from Paul You need a package of Fudge Brownie Dough and a package of Chocolate Chunk Cookie Dough. Preheat your oven to 350. Remove the brownie dough from the baking tray provided and carefully cut it in half lengthwise. Place one half back in the tray. Put the other half aside. Remove 12 cookie pieces (half a package) and smoosh together to layer evenly over the brownie dough in the tray. Put the tray on a baking sheet and - bake for ABOUT 40 minutes. Keep an eye; we use foil to cover the pan about half way through the baking. Let cool then enjoy! Now you have an excuse to make just a few brownies or a few cookies or better yet, another batch of Dynamic Duos.
Groovy, easy ideas!
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