Preheat oven to 350ºF. Lightly grease baking sheets.
In a large bowl, mix together cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets.
Bake for 10 minutes in a preheated oven. Do not overbake; the cookies should be set, but still soft.
Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
When cool, you can use a biscuit cutter to create clean or decorative edges on your sandwich cookies.
Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies.
Place the scoop of ice cream between two cookies and gently press together. If you like a smooth ice cream edge, run the back of a spoon around the edge of the ice cream sandwich.
Working quickly, fill all of the cookies, roll sides in nuts or sprinkles if desired, lay them out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. The ice cream sandwiches can be stored in a freezer bag for up to two weeks.With contributions from freelance writer Beth Herman.
