1/21.5 quart container mint chocolate chip ice cream
Preheat oven to 350F.
Place cookie dough and flour in a large bowl; knead until combined. Roll out half of dough on a lightly floured surface into a 14- x 10-inch rectangle. With a fluted pastry wheel or pizza cutter, cut into 3- x 2-inch squares. Place on an ungreased cookie sheet. Lightly press with a fork and gently brush with half of the milk. Sprinkle evenly with half of the sugar; repeat with remaining dough, milk and sugar.
Bake cookies 7 to 9 minutes or until the edges are lightly browned. Let cook 1 minute; gently transfer to wire racks to cool completely.
Place half the ice cream on a cutting board and using a knife, slice into 3- x 3-inch squares. Arrange on a chilled baking sheet. Cover and chill 1 hour or until firm. Place each ice cream slice between 2 cookies and press down. Wrap each ice cream sandwich in plastic wrap and freeze for 4 hours or serve immediately.