1 batch of Toll House cookie batter
1 qt. of softened ice cream

Use the traditional recipe for Toll house cookies on the back of the package, but drop by rounded measuring tablespoonfuls onto an ungreased cookie sheet. Press dough into 2 inch circles. Bake at 375 degrees for 10 to 12 minutes.

Cool for one minute; remove from the cookie sheets. Cool completely. Spread two to three measuring tablespoons of the ice cream onto the bottom of one cookie. Top with another cookie. Repeat with the remaining cookies, wrap each treatwich in aluminum foil or plastic wrap. Freeze until ready to serve. Makes 21 3 inch ice cream sandwiches. Will last up to 21 days in the freezer.