10/3
There are a few reasons that there are usually homemade ice cream sandwiches in the freezer at our house. I like to have a treat to offer the many teens that come over to visit our son who is seventeen. The ice cream sandwiches are a good solution because they keep better then cookies or cake, are not devastatingly tempting to the adults and seem to be irresistible to teenagers. The current version is made from an oatmeal lace cookie coated with chocolate and filled with our current favorite Dreyers Peanut Butter Cup ice cream. They are very tasty.
I thought that the recipe was good enough that I will share it here - it is from cooks.com

MILK CHOCOLATE FLORENTINE LACE COOKIES

COOKIES:
2/3 c. butter
2 c. quick oats, uncooked
1 c. sugar
2/3 c. flour
1/4 c. corn syrup
1/4 c. milk
1 tsp. vanilla extract
1/4 tsp. salt

FILLING:
1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels

Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies.
Filling: Melt over hot (not boiling) chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies.