Vanilla ice cream pressed between two nutty brown-butter cookies and frozen firm.
7 steps, about 15 minutes start to finish.
Place one cookie inside a 3-inch round cutter on a flat surface.
Scoop a generous amount of ice cream on top of the cookie.
Use an offset spatula to spread and push the ice cream into all the cracks and edges.
Place a second cookie on top, bottom-side down.
Use the offset spatula to smooth the ice cream around the sides.
Wrap in aluminum foil.
Place in freezer for at least 5 minutes (ideally overnight) to set.
“Let the ice cream soften just enough to spread without melting, so you can push it into all the edges without it running. Wrap and freeze the sandwiches until firm (overnight is best) before you try to eat one.”