1 package pre-cut sugar cookies
1 (1.5 quart) carton favorite ice cream (we used Creamsicle and cookies ‘n cream)
rainbow sprinkles
Place an airtight container (or two) that can accommodate two dozen cookie cups in the freezer. Preheat oven to 375 degrees. Flip a mini cupcake pan upside-down. Gently press one cookie on top of every other muffin hump. (Note: do not simply place cookie dough on top of hump or the dough will run off in the oven. However, do not press the cookies too firmly or the dough will break apart at the top. Also, do not place two cookies next to each other or they will run together in the oven.) Bake according to the directions on the package. Once cookies are baked, remove from heat and let cool 2 to 3 minutes before removing from pan. (Note: do not cool completely or the cookies will adhere to the pan.)
Remove frozen container(s) from freezer. Once cookies are removed from pan and completely cooled, scoop a helping of ice cream with a cookie dough scooper, place inside cookie cup, roll ice cream in sprinkles, and then set ice cream cookie cup in frozen container. Repeat until all cups are filled. Seal the container and freeze until ready to serve.
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