Scooping ice cream onto cookies

Peppermint-stick ice cream. Eggnog ice cream. Pumpkin ice cream. Just before Thanksgiving, ice cream makers roll out wonderful seasonal flavors. They’re good in a bowl or on a slice of pie, but for something different, use them in ice-cream sandwiches.

You don’t even need a recipe. Use homemade or store-bought cookies, whatever size you prefer. For small cookies, scoop the ice cream with a 1-inch scoop (the type often sold for cookie dough). For great big cookies, use a regular scoop, or use a spoon.

Let the ice cream soften slightly. Working quickly, put a scoop on the flat bottom of a cookie, then top with another cookie. Serve as is, or roll the sides in chocolate sprinkles, chocolate shavings, crushed hard candies, finely chopped candied ginger or other confections.

Rolling the edges in chocolate sprinkles

Serve immediately, or wrap individually in plastic and freeze. Take them out of the freezer a few minutes before serving.

Here are some ideas to get you started:

• Peppermint ice cream, chocolate cookies
• Pumpkin ice cream, oatmeal cookies
• Eggnog ice cream, ginger snaps
• Cinnamon ice cream, soft apple cookies