And in a blink, summer 2013 was over.

It’s so crazy how time can pass so quickly. Weddings, birthdays, showers, parties, time at the lake, dinners and travel…It’s amazing how much we are able to pack into the few months that make up summer. All the while working and trying to keep up with everyone else’s hectic schedules…

I am always conflicted as to whether or not summer is my favorite time of year or not. It is a close tie with fall…And even though I’m obsessed with the holidays…I loathe the cold weather. So I’ll keep summer as my #1 for now. And I’m sad to see it go. Although it’s still be hot here in Chicago…I can sense fall in the air.

Trees have started to change and I actually tried to wear a scarf yesterday?!?! I don’t know what I was thinking. I got really sweaty really fast and decided I need to wear shorts until the last possible moment. And just because Starbucks has decided to bring out the Pumpkin Spice Latte early doesn’t necessarily mean it’s fall… We can all just take a breather and enjoy the summer air that still lingers.

P.S. I’m not happy about Starbucks pushing their Pumpkin Spice Latte up early (if that’s even true). They make enough money on that freaking drink, can’t they wait just a few more weeks until it is actually fall? I’m sure I’m alone in this thinking but it just makes me mad.

So now that I had my rant, I can tell you about these little ice cream sandwiches!

They came about sort-of by accident. I needed to make a dessert and It was super hot out so I didn’t want anything that would take long in the oven. I had a bag of mini-chocolate chips and decided to make some little chocolate chip cookies. I then decided to go further and stick a scoop of ice cream in the middle and make sandwiches. Who knew they would be such a hit!

Recipe: Chocolate Chip Cookies 

Makes about 3 1/2 dozen small cookies 

2 1/2 Cups Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Butter

1/2 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed

2 Teaspoons Vanilla Extract

1 Egg

2 Cups (one bag) Mini Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 375

Combine flour, baking soda and salt in a medium bowl and set aside.

In the bowl of an electric mixer, combine room temp butter and sugars, beating well on medium speed, scraping sides periodically until well mixed and fluffy.

Add egg and vanilla to butter mixture and cream together, beating well until combined.

Add dry ingredients in a couple separate additions, mixing well each time.

Finally add chocolate chips and stir until just combined.

Line baking sheets with parchment and spoon about a tablespoon (maybe less) of dough onto the the paper. If the first round of cookies comes out too big or too small, adjust dough portion for the next round of baking.

Let cool completely and then spoon ice cream into the center of 2 like-shaped cookies. Freeze until ready to serve or make and serve immediately!

You can use any flavor ice cream you want! We did cookie dough and vanilla but I think strawberry, chocolate or mint-chip would all be delicious as well!