Preheat the oven to 350°F and line cookie sheets with parchment paper or a baking mat.

In a large bowl, cream together the softened butter and brown sugar until well combined.

Add the egg and JELLO butterscotch mix, and mix until smooth.

Gradually add the self-rising flour and mix until no flour streaks remain.

Roll the dough into 1-inch balls and place them on the prepared cookie sheets.

Bake for 13-15 minutes, or until the edges are golden brown. Allow the cookies to cool completely.

In a separate large bowl, mix together the half and half, sweetened condensed milk, and vanilla extract.

Freeze the mixture overnight or according to your ice cream maker's instructions.

To assemble the ice cream sandwiches, place ⅛ cup of ice cream on one cookie.

Drizzle caramel sauce over the ice cream.

Top with another cookie and gently press the cookies together to form a sandwich.

Freeze the sandwiches for an additional 15-20 minutes before serving.