Ingredients
>
1 (1 pint) container vanilla ice cream
>
6 vanilla sandwich cookies
>
6 chocolate sandwich cookies
>
1 cup chocolate wafer cookies
>
1 tbsp unsalted butter, melted
>
4 wooden craft sticks
Steps
1
Line a baking sheet or large plate with parchment. Using a serrated knife, cut the ice cream container into 4 sections. Peel off the packaging from rounds. Place ice cream rounds onto prepared baking sheet and freeze 30 min., until rounds are hard.
2
Meanwhile, to a food processor or large resealable bag, add the sandwich cookies and wafer cookies. Pulse or crush using a rolling pin into small pieces. Transfer crumbs to a shallow bowl or plate and stir in the melted butter.
3
Working quickly, dip each ice cream round into crumb coating, spooning the coating over ice cream to cover completely and lightly pressing if needed. Carefully insert a craft stick into each ice cream round and place back on prepared baking sheet. Freeze 3 hours, or up to overnight, until fully hardened.
Tips
If using dairy-free ice cream, freeze bars overnight.
