Number of servings :
Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets
Special diet :
Creamy Vanilla Ice Cream (click here for the recipe)
+ anise or vanilla pizzelle (Italian thin waffle cookies)
+ finely chopped shelled unsalted pistachios
Strawberry Ice Cream (click here for the recipe)
+ lemon wafer cookies
+ toasted sweetened shredded coconut
PB & J Ice Cream Pie (click here for the recipe)
+ chocolate or peanut-butter cookies
+ finely chopped honey-roasted peanuts
1. Soften ice cream until just pliable. Use about 1/2 cup (125 mL) ice cream per sandwich, depending on size of cookies. Scoop ice cream onto bottom cookie on a perfectly flat surface; spread to cookie edges. Tip: If cookies are fragile, freeze them before filling.
2. Sandwich with another cookie, making sure the most presentable side faces outwards. Press gently to spread ice cream just past edge.
3. Roll edge of ice cream in sprinkles. Wrap sandwiches individually in waxed paper or plastic wrap and freeze in airtight container or large freezer bag until firm, at least 2 hours.
Photo: My Yen Trung Photography