There’s a lot of ways to fuck up an ice cream sandwich. A lot.
You can fuck up the ice cream and make it a chunky, icy, Breyers-y pseudo dessert. Get lazy on the whisking (and there’s a lot of whisking) or screw things up in the ice cream maker and you’re gonna end up with something that’s less a creamy, delicious treat and more a handy projectile weapon.
You can fuck up the cookie and make it too hard or too soft, and both are a disaster. You either end up with, again, a tooth-shatteringly hard cookie brick, or something that falls apart in a melty bullshit mess when you try to pick it up and shove it into your gaping, dairy-loving maw.
So what do you do? You use a cookie that’s good when it’s soft, but stable. And you use ice cream that’s actually fucking creamy. It’s not rocket science, it’s just common fucking sense: make it soft enough to eat and stable enough to stay together for the five or so seconds it’ll take you to demolish the damn thing.
Easy, right? You just have to avoid eating the cookies and the ice cream before you smash ‘em together. —Fresh Beats, Fresh Eats