When I was younger, nothing made my day more than coming home to find the freezer full of Mom’s homemade ice cream sandwiches.
Now, I’m twenty and these frozen treats still bring me large amounts of happiness.
So, after a long week (quite possibly because my stash of chocolate ran out on Monday), I made a quick trip to Kroger, grabbed some cookie dough and vanilla ice cream, and made my way back to my apartment to bake.
Ice cream sandwiches are relatively easy, but here are a few tricks that will make them even more spectacular!
1. Buy the generic brand of ice cream and cookie dough. I spend $5 and made 6 sandwiches, with cookie dough and ice cream to spare.
2. Bake cookies according to the instructions on the packaging. Then, let the cookies cool. Not completely, though, because you want them to be a little soft, but cool enough so they don’t break when you try to pick them up.
3. After the cookies have cooled, flip one over, place as much ice cream as you want on it and top it with another cookie. Slightly press the cookie down to make it stick.
4. THIS IS THE MOST IMPORTANT PART – Wrap your cookie creation in Saran wrap and place it in the freezer. It helps minimize the mess when it comes time to eat your cookie. Trust me on this one.
5. Wait an hour before eating your sandwich. This gives the ice cream plenty of time to refreeze. Personally, I like to leave the sandwiches in the freezer overnight before eating them. That way, the ice cream is really frozen and doesn’t squirt out the sides when I bite into the sandwich.
These lovely sandwiches will keep in the freezer for about a week – that is, if you can make them last that long!
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