A plateful of these is a fantastic treat that will make someone's day: they are rustic and magnificent. Unexpected, and of course, delicious.  Put this one in your repertoire. It's easy, it is a medium amount of time/work because there are several steps to the process, but it's SO worth it. You can choose the flavor of your ice cream filling, the cookies have a super compelling and satisfying texture that is a combination of crunchy and chewy. You can make then whatever size you want, but I make them small so you can eat more than one and feel OK about it.



1 egg 

½ cup shortening (I actually didn't have any shortening when I made these recently so I used all butter, and the texture was a little off but it worked great. Also thinking coconut oil would work) 

¼ cup butter (the original recipe actually calls for margarine. Hey—it was the 80's) 

1 tsp. Vanilla 

1 chocolate cake mix (YES: a cake mix!) 

½ gallon ice cream (I recommend Mooville, of course) 


-Preheat oven to 375 degrees. 

-Beat egg, shortening, butter, vanilla, and ½ of dry cake mix until smooth.  

-Stir in remaining cake mix. 

-Divide intoequal parts. 

-On a lightly floured surface, roll each into a 10" x 6" rectangle. 

-Cut into 3" x 2" pieces. (or any size you like) 

-Bake on ungreased cookie sheet (I use parchment paper, but you don't have to) for 6-8 minutes. 

-Remove from oven and prick with fork. Let them cool completely. 

-Soften ice cream on counter for about 20 minutes, then pair up your cookies, and fill each pair with softened ice cream. I use a large knife to actually cut the ice cream into squareish shapes to fit into the cookies. Wrap each cookie in wax paper or parchment paper and store in freezer.  So. Delicious.