1. Place all ice cream ingredients into the bowl of a standing mixer with the whisk attachment. Whisk, increasing speed slowly to medium, until soft peaks form. The mixture should look like soft whipped cream.

2. Pour the whipped ice cream base into a large, shallow freezer-safe dish, and put into the freezer. For best results, stir vigorously every 30-45 minutes until ice cream is scoopable (2-3 hours, depending on the depth of your ice cream and strength of your freezer). Alternately, you can freeze this without stirring for 3-12 hours, and just let the ice cream defrost at room temperature for 15 minutes before scooping.

3. While ice cream freezes, make the cookies. Mine were already made and waiting for me in the freezer when I made the ice cream, so I skipped this step. Once your cookies are made and cooled, transfer them to the freezer.

4. When ice cream is firm enough to scoop, sandwich it between cookies. If not eating immediately, transfer ice cream sandwiches to an airtight container or freezer bag, and store in the freezer for up to a month. You will be left with extra ice cream if only making 6 sandwiches.