I freeze the ice cream in a 9-inch square pan lined with parchment paper. Make sure the parchment paper has a little overhang so you can easily remove the ice cream from the pan. Then use a cookie cutter or a biscuit cutter to cut out the rounds.
You’ll have a little extra ice cream left over from between the circles that you can snack on or mash together and serve in a bowl. Then I like to freeze the rounds for a little longer after I cut them just to make sure they don’t melt when you sandwich them in the cookies.
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