Ice cream sandwich

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

AuthorAuthor: Saffron & Honey

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Prep TimePrep Time 10 minutes minutes

Cook TimeCook Time 2 hours hours

Total TimeTotal Time 2 hours hours 10 minutes minutes

Cook ModePrevent your screen from going dark

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.