It has been a HOT summer, so we’re offering up a delicious dessert option that’s as quick and easy to make as you want it to be. Not to mention completely addicting and delicious. These ice cream sandwiches have all the makings of an amazing summer dessert: cold, refreshing, you can eat them with your hands or on the go, and they’re barbecue friendly. We promise, you’re going to want to make these tonight. Here’s how.
The beauty of these ice cream sandwiches is that you can make them from scratch or keep it simple and pick up your favorite cookies from your local bakery or farmer’s market. Make your own ice cream (these no-churn recipes on Pinterest are SO easy) or pick up a pint of at the store. The choice is yours and completely based on the time you have. Here’s what I did.
I can’t get enough of this amazing recipe one of my best friends sent me from the blog, I Wash You Dry, for no-churn chocolate peanut butter ice cream. It tastes store bought and I couldn’t even believe how easy it is to make. I paired it with my favorite double chocolate chunk cookies. I’m pretty sure they’ll be gone by the end of the day. Here’s some pointers for making ’em look pretty too.
While you can just scoop and place the ice cream on the cookie, it gets a little tricky when you’re trying to eat the sandwich and you’ve got ice cream falling out of the sides. So to avoid that, you’ve got a couple options. If you have a pint, you can turn it on its side and cut the ice cream into slices. If you’re making your own ice cream in a baking pan, freeze it in a shallow pan and then using a biscuit cutter you can pull perfect little ice cream discs right out of the tray (I used this method myself, just make sure the ice cream is really cold first). Looking for a little more decoration? You can roll the sides in fun add-ons like sprinkles, chocolate chips, or cookie crumbs.
These work in a million different combinations so get experimental and see what you like best together. Questions? Let us know in the comments!