> 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
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.
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.
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.
If using dairy-free ice cream, freeze bars overnight.