1 quart Dreyer's/EDY’S® Old Fashioned Vanilla Frozen Custard
Brown gel food coloring, optional
Instructions
Preheat oven to 350 degrees.
In a mixing bowl combine the cake mix powder, eggs, vegetable oil, and root beer extract. Stir until completely combined and a dough has formed. Add brown food coloring if desired. I wanted the cookies to look a little more like root beer, so I added some.
Scoop the cookie dough with a medium cookie scoop onto a greased cookie sheet. Cook for 10 minutes or until the cookies are set. Recipe makes between 22-24 cookies.
Remove from oven and allow to cool completely.
Once cool, place a small scoop of Frozen Custard in between two root beer cookies. Serve immediately.
Garnish with some red, white, blue stars for extra festive sandwiches.
Recipe by Cute As A Fox at https://www.cuteasafox.com/2015/07/root-beer-float-ice-cream-sandwich.html