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Set ice cream out for 20 to 30 minutes to soften.
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Line an 8x8 (or larger) pan (I used a Pyrex glass dish) with parchment paper so that the ends overhang the sides.
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Gently press half of the cookie dough into the pan and smooth until even (I got the general shape of the pan with the dough, then removed to smooth it out with rolling pin on the counter, then placed back into pan to reshape and fit). This will be the top layer of dough.
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Remove the parchment paper and the first layer of dough and repeat step 3 with the remaining cookie dough on a second sheet of parchment paper. This will be the bottom layer of dough.
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Add the softened ice cream on top of the bottom layer of dough and gently spread with a knife or offset spatula in an even layer.
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Using the parchment paper, gently flip the second layer of dough onto the layer of ice cream.
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Tightly cover the pan with plastic wrap or foil and place in the freezer for at least 4 hours or until firm.
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Remove from freezer and cut into squares or bars. Wrap each one in plastic wrap and store in freezer until you are ready to eat. Remove from freezer for about 5 minutes before eating.