Instructions: Heat oven to 375 degrees. Stir together the flour, soda and salt.

Beat together the softened butter, brown sugar and granulated sugar until creamy. Beat in the vanilla and egg. Then add the dry ingredients, beating just to blend.

Using a generous teaspoon measure, drop dough onto ungreased baking sheets. Bake 9 to 11 minutes, or until golden brown. Cool a few minutes on the baking sheet before transferring to racks to cool completely.

Working quickly and in small batches, sandwich 2 of the cookies with a small scoop of ice cream, pressing lightly. Place on a plate in the freezer and freeze until hard, at least 2 hours. The sandwiches can then be wrapped individually or in food-grade zip-top storage bags.

The cookie recipe is the original Toll House chocolate chip cookie, with the chocolate chips omitted.

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