Ever since I tried to make ice cream sandwiches last summer and they came out just 'so-so' according to my kids I've been obsessed with figuring out why. The Los Angeles Times Food section featured a great article on ice cream sandwiches this week, apparently what makes a good cookie for eating is not necessarily the best cookie for an ice cream sandwich. According to Jenn Garbee, 'the ideal cookies for an ice cream sandwich should be noticeably les sweet then those you want ot nibble straight from the oven," thus the sweet, sweet chocolate cookies you make for the cookie jar are not the tastiest to use in ice cream sandwiches.

This recipe from the LA Times Food section this week is amazing!
1 1/4 sticks) butter, at room temperature, plus extra for greasing the baking sheets
1/2 cup sugar, plus 1/3 cup for rolling, divided
1/4 cup plus 2 tablespoons brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour
1/4 cup plus 2 tablespoons standard cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon coarse sea salt for sprinkling
About 1 1/2 quarts premium ice cream, such as vanilla or chocolate