1 (18.25-ounce) box white cake mix, Betty Crocker®
1⁄3 cup vegetable oil
2 large eggs
2 teaspoons root beer extract
3 cups vanilla ice cream, softened
1 cup toffee bits
Garnish: toffee bits
Preheat oven to 350°.
In a large bowl, combine cake mix, oil, eggs, and extract. Form dough into 12 to 14 (2-inch) balls. Using hands, flatten balls on a baking sheet. Bake for 12 to 13 minutes, or until edges begin to brown. Remove from pan, and cool completely on wire rack.
In a large bowl, combine ice cream and toffee bits. Spoon ice cream evenly on flat side of half of cookies. Top with flat side of remaining half of cookies. Wrap each sandwich in plastic wrap, and freeze until ice cream is firm. Unwrap sandwiches, and roll edges in toffee bits, if desired. Serve immediately.