Make the Funfetti Cookies 1-2 hours (or days) in advance.

Line a baking sheet with wax paper, and place in the freezer.

When you’re ready to make the ice cream sandwiches (meaning your cookies are completely cooled), remove the baking sheet from the freezer.

On the prepared baking sheet, place half of the cookies on their backs. (These cookies will be the ones that have the ice cream scooped onto them.) Leave the others sitting right-side up.

When the cookies have been arranged, remove the ice cream from the freezer.

Using a 1.5-tablespoon ice cream scooper, scoop the ice cream onto the cookies lying on their backs. (I found that scooping all at once was easier and faster than trying to scoop, then sandwich, then scoop, etc.)

When all the ice cream has been scooped onto half of the cookies, take the top cookies and press them down on top.

If you want to add additional sprinkles to the outside of the ice cream sandwiches or a hot fudge drizzle, do it now!

Transfer the baking sheet with all the cookies into the freezer for 1-2 hours, or until the ice cream is frozen solid again.

Place the cookies in a freezer-safe storage container, and keep them there until it’s time to serve.