We also make ice cream sandwich cookies out of them. Allow to cool completely, then spoon some ice cream in between two cookies. Place on a plate and place in the freezer if they have started to thaw. When frozen again, transfer and store in a large zip lock bag. Label with the date. If I know I’m making these, I usually slightly under cook the cookies because they taste better. They don’t turn out as good if the cookies are too hard.
Update: They recently removed Breyers ice cream from the Feingold shopping guide because Breyer's suddenly will not fill out the forms. They also changed their ingredients slightly (adding tara gum and removing the words "Natural" from the front of the packaging). As well, some members have reported reactions so we stopped buying Breyers. A few that are approved are Haagen-Dazs vanilla, 365 brand vanilla from Whole Foods, Kirkland Signature from Costco (has corn syrup), and Double Rainbow French Vanilla from Trader Joe's. So, there are still some other options.
The ice cream sandwiches are always a hit for birthday parties when I send my kids their own dessert. Everyone always wants to know where they got those. I put it in an insulated lunch bag with a cold pack then ask them to put it in the freezer until cake time. Other times, I'll send a cupcake.