These adorable ice cream sandwiches are the perfect ending to a casual summer barbecue - guaranteed to get lots of smiles! They're a little messy to make, but easy once you get your technique down. Use premium quality ice cream (Hagan Daaz Coffee is the ultimate here) for a real gourmet treat. Kids love them. Adults love them. These are hard to beat!
Makes 12 sandwiches
Ingredients
24 Nabisco Chocolate Wafers (from 1 box, available in the cookie aisle at most grocery stores)
3 pints favorite ice creams (vanilla, coffee, peanut butter, and mint chocolate chip work very well)
"Toppings" to coat edges (chopped nuts, grated chocolate, chocolate chips, sprinkles, candy)Parchment paper or aluminum foil
Directions
1. Take ice cream out of the freezer and let sit for about 5 minutes to soften. Place a large, deep tupperware container in the freezer for finished sandwiches. Prepare sheets of parchment or foil to place in between layers of sandwiches. Place toppings in shallow bowls for dipping.
2. Set yourself up near the freezer. Using a small ice cream scoop (preferably with a 2” scoop and a spring-loaded wire scraper), scoop a generous mound of ice cream onto a cookie. Using the back of your scoop, press ice cream into a round disc shape. Top with another cookie and push down slightly. Leave as is for a more rustic sandwich or, working over the ice cream container, use the back of a butter knife to smooth the edges. Roll in topping if desired. Place finished sandwich in Tupperware container in freezer and repeat with the next. When you have filled the bottom of the Tupperware container, cover the sandwiches with parchment paper or foil and stack more sandwiches on top. Continue until all sandwiches are made.
3. Cover with lid and let sit at least 6 hours or overnight so cookies will soften. Right before serving, stack ice cream sandwiches on a platter and serve.
*The key to making these is getting the ice cream just the right temperature, ever so slightly softened yet still firm. If it gets too soft and melty, place it back in the freezer for a quick chill.
Makes 12 sandwiches
Ingredients
24 Nabisco Chocolate Wafers (from 1 box, available in the cookie aisle at most grocery stores)
3 pints favorite ice creams (vanilla, coffee, peanut butter, and mint chocolate chip work very well)
"Toppings" to coat edges (chopped nuts, grated chocolate, chocolate chips, sprinkles, candy)Parchment paper or aluminum foil
Directions
1. Take ice cream out of the freezer and let sit for about 5 minutes to soften. Place a large, deep tupperware container in the freezer for finished sandwiches. Prepare sheets of parchment or foil to place in between layers of sandwiches. Place toppings in shallow bowls for dipping.
2. Set yourself up near the freezer. Using a small ice cream scoop (preferably with a 2” scoop and a spring-loaded wire scraper), scoop a generous mound of ice cream onto a cookie. Using the back of your scoop, press ice cream into a round disc shape. Top with another cookie and push down slightly. Leave as is for a more rustic sandwich or, working over the ice cream container, use the back of a butter knife to smooth the edges. Roll in topping if desired. Place finished sandwich in Tupperware container in freezer and repeat with the next. When you have filled the bottom of the Tupperware container, cover the sandwiches with parchment paper or foil and stack more sandwiches on top. Continue until all sandwiches are made.
3. Cover with lid and let sit at least 6 hours or overnight so cookies will soften. Right before serving, stack ice cream sandwiches on a platter and serve.
*The key to making these is getting the ice cream just the right temperature, ever so slightly softened yet still firm. If it gets too soft and melty, place it back in the freezer for a quick chill.
