1. Chocolate Chip Pinwheels
Bake easy chocolate chip cookies according to package directions and let cool completely. You may want to place in the freezer for 20 minutes. Arrange 10 cookies, top side down, on tray. Scoop about 1/3 cup softened ice cream on each cookie. Place another cookie on top and gently press to form a sandwich. Roll sides in mini chocolate chips and return to tray. Repeat with remaining 10 cookies. Let freeze for 3 to 4 hours or until firm.
2. Frozen Toffee Oreo Cookie Crunch Pie
For the crust: Combine 2½ cups Oreo cookie crumbs with ¼ cup melted butter in a bowl. Pour the mixture into a 9-inch pie pan and press into the bot tom and up the sides evenly. Smooth the surface and refrigerate for at least one hour. For the filling: Mix ½ gallon softened, light vanilla ice cream and 1 package toffee baking bits in a large bowl. Fill crust with ice cream mixture and freeze for at least 4 hours before serving. Serve with hot fudge sauce.
3. Yummy Ice Cream Sandwich Cake
Line an 8-inch square pan with parchment or wax paper allowing the paper to hang off the sides. Beat 1 cup heavy cream, ¼ cup sugar, and 1 tsp vanilla in a large bowl until stiff peaks form. Set aside. Arrange ice cream sandwiches in bottom of pan. You may need to cut them to fit. Spread ½ cup of whipped cream on top. Repeat with remaining sandwiches, layering in the opposite direction. Top with another ½ cup of whipped cream. Sprinkle top of cake with ½ cup chopped M&Ms. Cover with plastic and freeze for at least 1 hour (it should last for about a week). Lift the cake out of the pan using the overhanging parchment or wax paper. Transfer to platter and slice.
4. Coffee Sundae with Chocolate Bark
Melt 1 cup bittersweet chocolate disks (we recommend Ghiradelli) in a bowl in the microwave for 45 seconds and stir. Continue to microwave in 30-second intervals until melted. Add 1/3 cup coarsely chopped almonds and stir. Spread melted chocolate into a large rectangle on a cookie sheet lined with wax paper. Freeze for 30 minutes. Break into pieces. Serve scoops of coffee ice cream in bowl with chocolate bark and whipped cream.
5. Samoa Sundae
Preheat oven to 350°F. Place 1 cup coconut in a single layer on a baking sheet. Bake for 12 minutes, tossing every four minutes, until brown and crispy. Heat caramel in microwave. Place two scoops of ice cream in a waffle cone bowl. Top with caramel and sprinkle with toasted coconut. (The coconut can be toasted up to one day ahead and stored at room temp.)