A simple, delicious, and sweet summer treat using the some of the rose hip jelly I made earlier this week, salted-butter breakups, and vanilla ice-cream.  If you do not want to go through the hassle of making the jelly, use your favorite store-bought fruit jelly to brighten up your ice-cream sandwiches.  I have the feeling that blackberry jelly would taste divine.

Ingredients:

• Rose Hip Jelly (or fruit jelly of choice)
• a batch of Salted-Butter Breakups (I added a 1/2 cup of finely chopped bittersweet chocolate to the dough before adding the water)
• Vanilla Ice-Cream

Directions:

1. Chill the salted-butter breakups and jelly in the refrigerator for a couple of hours, so that they are both cold when assembling your sandwiches.
2. Make room in your freezer for a level baking sheet.
3. Remove your vanilla ice-cream from the freezer a few minutes before assembling the sandwiches.  You want the ice-cream to soften so that it is scoop-able, but still hold its form.
4. Break up your breakups, and match the pieces together into pairs.
5. Spread jelly onto the bottom side of one of the cookies in each pair.
6. Scoop about a tbsp of ice-cream onto the jelly, and sandwich the cookies together with the ice-cream and jelly in between.
7. Set the assembled sandwiches onto a wax/parchment paper lined baking sheet.
8. Place the sandwiches into the freezer for a couple of hours before serving.
9. You may need to remove the sandwiches from the freezer a couple of minutes before serving to soften them slightly.