Low-Fat Vanilla Ice Cream, softened (2 tablespoons per sandwich)
Position an oven rack in the center and preheat oven to 350F degrees. Line cookie sheets with parchment paper or lightly grease them.
In a large bowl, beat together the dry cake mix, oil, and eggs with an electric mixer on medium-low speed until well blended, about 1 minute.
Roll into 1-inch balls and place them about 2 inches apart onto prepared cookie sheets.
Bake just until the edges are set and the center is still a little soft, 8 to 10 minutes.
Remove from the oven and cool on the cookie sheets for 1 minute before transferring them to wire racks to cool completely.
Repeat with remaining cookie dough, being sure that cookie sheets are cool before using them again.
Place 2 cookies for each ice cream sandwich you want to make in the freezer to harden.
Let the ice cream sit at room temperature for 10-15 minutes to soften.
Turn one cookie over and place one to two little scoops of the ice cream (about 2 tablespoonfuls) onto the bottom of the cookie.
Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Eat immediately or wrap in plastic wrap and place in freezer bag to enjoy later.