These are a perfect treat for summer and we can't stop eating them. Part of the reason they are so irresistible is the fact that the ice cream is swirled with the homemade caramel sauce we have in the fridge.
1/2 gallon vanilla ice cream
1/4-1/3 C caramel sauce
12-16 cookies, similar in size (we used chocolate chip)
Soften the ice cream in a baking pan ranging anywhere in size from 8"x8" to 9"x13". Use the smaller pan for thicker cookies and the larger pan for thinner cookies.
When the ice cream is soft enough to stir (but not quite liquid) in the pan, smooth it out.
Put globs of the caramel sauce around the top of the ice cream and using a knife, swirl the caramel into the ice cream.
Put the pan in the freezer until the ice cream is hardened again.
Using a round cookie cutter about the size of the cookies, cut out rounds of ice cream and place them between two cookies.
Roll the ice cream portion of the sandwich in sprinkles if desired.
Return the sandwiches to the freezer until it is time to serve them.