Easy Ice Cream Sandwiches
I’m all about options, and making my own ice cream sandwiches provides them aplenty because I get to choose both components – cookie and ice cream filling. Dancing Deer (www.dancingdeer.com) and Pepperidge Farm Crispy Chocolate Chunk cookies work particularly well – they come 9 and 8 to a package, respectively. A few favorite combos are Dancing Deer Molasses Clove cookies with coffee ice cream, Dancing Deer Sugar Cane Lime cookies with mango sorbet, and, for fellow chocolate fiends, Dancing Deer Chocolate Tangerine cookies with chocolate ice cream. Just try to get flavors like that from soggy, pre-fab, supermarket ice cream sandwiches (which do, however, have their place in the universe).
Make sure to use dense, premium ice cream, such as Haagen Dazs or Ben & Jerry’s, and sorbet packed in round, pint-size containers, and that it’s frozen as hard as possible. Even so, though, be warned that sorbet will always make a squishier sandwich than ice cream.
This method, which I learned from my friend Raquel (www.raquelpelzel.com) works well because both the cookies and the ice cream container, and therefore its contents, measure about 3-inches in diameter. When you slice right through the container, the cardboard provides extra support for the slice of ice cream, helping it retain its shape.
- 8 firm, sturdy, 3-inch cookies, flavor of your choice
- 1 pint premium ice cream or sorbet, frozen hard, flavor of your choice
With a serrated knife, cut the ice cream crosswise into [¾]-inch slices, package and all. Working quickly, peel away and discard the cardboard strips, and, if desired, use a 3-inch biscuit cutter to punch neat rounds out of each slice. Place each ice cream slice on a cookie, top with another cookie and press gently to form a sandwich. If desired, use a paring knife to trim the ice cream flush with the cookie edges. Immediately wrap the sandwiches in plastic wrap and freeze until very hard, at least 2 hours and up to 3 days (after which the edges begin to get soggy), and serve.