This post is in partnership with Félix & Norton. Their "ready-to-bake" cookie dough will take your holiday baking to the next level.

This year we've been focusing on taking the stress out of the holidays as much as possible, making it a priority to spend more time enjoying the season and sharing quality time with friends and family.  And so with that in mind, holiday baking has been something I've been wanting to take the stress out of as well.  I wanted to come up with a few fun baking projects that we could make together with the family, but without the stress and mess.  So when the folks from Félix & Norton asked us to come up with a recipe using their to-die-for "ready-to-bake" cookie dough, we were all in!  We've created this recipe hack with the kids in mind —something that isn't too difficult, but has a big impact and is so delicious. This giant holiday themed ice cream sandwich is the answer.  The combination of cherry candy cane sprinkled French vanilla ice cream, sandwiched between two giant dark and white chocolate chip cookies using their "ready-to-bake" cookie dough,  is a definite must-have as far as we're concerned. So, so good! See how we made it below.


Giant Holiday Ice Cream Sandwich

This is a great treat to make together with friends or family, and is recommended to be eaten immediately after making! Also check out the video below for visual instructions!

You will need
2 packages of Félix & Norton's Ebony & Ivory "ready-to-bake" cookie dough
4 cups of French vanilla ice cream
2 packages of cherry-flavoured candy canes
3 x 9" round cake tins
plastic wrap (to line one of the cake tins)
1 small cookie sheet (for leftover cookies - to add to the ice cream)


To make
Preheat the oven to 350° F.


Place the ready-to-bake cookies into two, nine inch baking tins (each should hold approximately 19 cookies).  Bake for approximately 20-26 minutes. Do not over bake.  Remove from the oven and, using a spoon, push down the sides that may rise up higher, to make an even (flat) cookie. Set to cool.

In a separate cookie sheet, place the remaining cookies. Bake at 350° F for approximately 7 - 10 minutes. Set aside to cool.  Once cooled, crush into small pieces.

While the cookies are baking, place the ice cream into a bowl to soften slightly. Add the crushed remaining cookies into the ice cream, and mix.  Line the third 9" cake tin with plastic wrap. Place the ice cream into the cake tin, and flatten it out evenly to create a nice middle for the giant ice cream sandwich. Place this in the freezer to harden while the cookies are cooling.

Put the candy canes into a double baggie. Using a wooden handle or rolling pin, crush the candy canes to resemble sprinkles for the side of the cookie. (We used two separate bags to accommodate half in one bag, and half in the other).

Once the cookies are cool enough (so that they won't melt the ice cream), start to build the sandwich. This works well on a flat surface. Start with one of the cookies, take the ice cream out of the freezer and unwrap and place it on top of the cookie. Then place the other cookie on top of the ice cream. Using your hands, dab the crushed candy canes to the sides of the ice cream sandwich so that they stick to the ice cream.  Pro tip. Add this at the last minute when you're ready to eat it, as the candy canes will melt into the ice cream if you put it back in the freezer. 

Serve immediately.

For more info on all of their products, visit Félix & Norton online at felixandnorton.com. You can find @felixandnorton cookies in the bakery freezer section at Loblaws and Independent Grocers.