Brought to you by Lysol Ice cream sandwiches are a special treat for me. I do like to eat them, on special occasions, during the summer months. But since I tried this recipe for Chocolate-Toffee and Nut Ice Cream Sandwiches I might eat them more often. This is by far the best ice cream sandwiches recipe that I have tried. They are quick to prepare and fun to decorate. Why not organize an ice cream sandwiches party? Involve your kids, their friends and everyone can make their own. In a stand mixer, mix butter, sugar and brown sugar for 2 minutes. Add eggs, one at a time, and mix well. Beat in vanilla. Add flour, cocoa powder, baking soda and salt. Mix for another 2 minutes. Drop by heaping 1 tbsp, 2 inches apart, onto a parchment or Silpat lined baking sheet. Bake into a preheated 350F oven for 11 minutes. Let cool at room temperature for 10 minutes. Scoop 1/3 cup chocolate ice cream onto bottom of one cookie. Top with a second cookie and gently press to adhere. Roll each cookie sandwiches into a mix of mini dark chocolate chips, toasted pecans and toffee bits. Freeze until ready to serve, at least 1 hour. You can bake the cookies the day before assembling your sandwiches. The next day all you have to do is filled them with chocolate ice cream and a nut mix. Then freeze them until you are ready to eat. You might not want to wait too long, like I did, to indulge in one sandwich! Images courtesy Hélène Peloquin, La Cuisine d'Hélène