Pull ice cream out of freezer and allow to soften. About 5 minutes.

Spread 1/2 container onto cookie sheet lined with parchment paper.

Return to freezer for 15 minutes.

Bring out of the freezer again and using a 3 inch round cookie cutter, cut 6 circles.

Place an ice cream circle between two sugar cookies.

Repeat till you have made 6 cookies.

Place back in freezer and refreeze for 30 minutes or until ready to serve.

Optional: drizzle with almond bark and top with crushed candy cane.