Directions:
So,
basically make the above cookies (follow the link to the blog). Eat the
dough and eat a bunch of cookies before you realize you only have a
dozen left to make ice cream sandwiches with. Then whip out some mint
ice cream (I used Dreyer's Mint Cookie Crunch) and soften it in the
microwave for about 30 seconds. (You could leave it on the counter for
10 minutes or so but I did not think ahead and was not patient enough to
wait). Then take a big dollop of ice cream and place it on one cookie,
and then sandwich it with another. Press down gently so that the ice
cream flattens out, and use the back of a spoon to evenly spread the ice
cream between the two cookies. It doesn't have to be perfect. In fact
mine were pretty messy. Doesn't affect the taste! Then wrap in a piece
of aluminum foil. (It helps if you tear a bunch of pieces of foil off
before starting the process, as then you don't have to tear each one off
with your messy, ice-cream fingers.) Place each cookie directly into
the freezer after wrapping. Let freeze for a few hours until solid, then
eat straight from the freezer!
I
love these so much. I'm so excited to make different cookie/ice cream
combinations... chocolate chip cookie and vanilla or chocolate or
strawberry ice cream, peanut butter cookie and chocolate or Reeses ice
cream... ah there's so many possibilities! Love.
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