Baked packaged cookies warm and soft from the oven, split and filled with a scoop of vanilla ice cream. This shelf's one item becomes a hot-and-cold dessert for two in under fifteen minutes.

Serves 2. 12 minutes, 5 at the stove.

About 320 calories a serving, 5 g protein, 49 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Arrange the cookies from one package on a baking sheet in a single layer. Slide into the oven.
2. Bake until the cookies feel warm and the edges just start to look set, about six to eight minutes; they should still be soft inside. Take them out and let them cool for one minute.7 min
3. Working quickly while the cookies are still warm, split each cookie in half. Sandwich a small scoop of vanilla ice cream between each pair, pressing gently so the ice cream spreads but does not fall out. Serve right away.

Note Swap the ice cream for whipped cream or yogurt if you like. Leftovers keep in the freezer in an airtight container for two days. Serve with strong coffee or a small glass of cold milk.