Caramel and Cereal Ice Cream Sandwiches

To make shortbread cookies, cream butter in large mixing bowl. Add powdered sugar and beat until creamy. Mix in vanilla extract. Gently fold in flour and salt and mix until just incorporated. Turn dough out onto lightly floured surface and form into disc. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Roll out dough on floured surface into a 1/4” thick circle. Using a 2.75” round cookie cutter, cut circles and place on prepared baking sheets. Refrigerate for 15 minutes to help cookies hold their shape in the oven. Bake for 8-10 minutes, until cookies start to turn golden. Remove from oven and cool on wire rack.

While cookies are cooling, remove ice cream from freezer to soften. Once cookies are cool, scoop about 1/2 cup ice cream onto one cookie and place second cookie on top. Use knife or spatula to smooth edges. Place assembled cookies on baking sheet and freeze until solid, about one hour.

Just before removing sandwiches from freezer, prepare caramel dip and cereal coating. Add caramel dip to microwave safe bowl and heat for 30 seconds. Add cereal to a separate medium-size, high-sided bowl.

Once sandwiches are frozen, remove from freezer. Dip half of each sandwich in caramel, then roll in cereal, being sure to fully coat caramel. Return sandwiches to freezer until ready to serve.