It’s not such a big secret – (hint, hint: see my summer to-do list) – that my must-have accessory this summer is an ice cream scoop.*
And my secret summer party weapon is an ice cream sandwich. Make a dozen, or twenty, for a perennial crowd-pleaser. It’s ever so simple and ever so good.
This is less of a recipe and more of what I would call a “technique” – follow along, but feel free to add your own spin to things. Pick a crumbly, not-too-sweet cookie and use maple syrup as a binder.
*This is the Dimple – what a cute name! – ice cream scoop from Joseph Joseph. It’s sturdy enough for the hardest ice cream, and I love its grip handle and no-drip design.
Ice cream sandwich
Author: Saffron & Honey
Recipe type: dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- Cookies
- Ice cream
- Light maple syrup
Instructions
- Pick a crumbly, not too sweet cookie, and your ice cream flavors. I used speculoos cookies and vanilla and chocolate ice cream.
- Lay out the cookies "face" down, two for each sandwich, to start a little assembly line.
- Start with scooping one flavor on one cookie, then add the second flavor on the other part of the cookie sandwich.
- Seal with a drop of maple syrup in the middle before sandwiching together!
- Even out edges with flat spatula, if you'd like.
- Freeze for at least 2-3 hours before serving.
Note: Joseph Joseph provided products for me to review.
I wish we were having ice cream sandwich weather here! Oh well, I’ll get an extra crop of radishes, even if my cucumbers are almost in stasis.
My favorite thing to do with ice cream, hands down!
*raises hand* me too!