With summer in full swing, I’ve been seeing a lot of ice cream recipes circulating around Pinterest. This ice cream sandwich trick has popped up a few times and I decided to give it a try after reading about Lauren Conrad’s successful attempt on her website. I used my sea salt chocolate chip cookie recipe (minus the sea salt) to make the cookies and bought a variety of mini ice cream cartons for the filling. Instead of using pints and large cookies, which other recipes called for, I decided to use the personal-sized cartons and small chocolate chip cookies to create a more manageable serving size. It was a simple, sweet treat and just the right amount!
How to:
- Take the ice cream out of the freezer and use a sharp knife to make an incision at the top of the carton where the cardboard overlaps, dragging it vertically to the bottom. This will make it easier to peel off the wrapping when the ice cream is cut into discs.
- Next, cut horizontally to create a one-inch-thick disk of ice cream, then peel off the cardboard.
- Place on top of one cookie, then top with another to create the sandwich. To ensure it stays frozen, return to freezer and chill for at least 30 minutes before serving.
- Repeat and enjoy :)
It’s important to keep the ice cream in the freezer until you are ready to begin cutting, working with one carton at a time. The softer the ice cream, the harder it is to cut into disks. Also, the ice cream will naturally melt while you are working with it, so it helps to freeze the assembled sandwiches before eating them in order to keep their shape and not become a sticky mess. Overall, I would agree that this trick works, but it’s not as easy and perfect as Pinterest makes it seem.
{Pictured above: salted caramel, vanilla bean and chocolate chip cookie dough}
