Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough icecreamsandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing - I found I had to run a knife around the edges to loosen any icecream that had stuck to the pan corners)
Since these cookies were fairly thick, they made a great big icecream sandwich, and next time, I might use my thinner, flatter chocolate chip cookie recipe for making icecream cookie sandwiches so it’s not such a big bite
Ten minutes before filling cookies, take icecream out of the freezer and allow to soften a bit. I may be a day late and a dollar short but I have a feeling you will forgive my forgetfulness when you see this…
Can be used to dip fruit or as a topping for pancakes or icecream. They might make you feel warm and tingly while you’re eating them, the after effects are usually not so nice
The custard was so thick after chilling that it could have been used to fill a chocolate pie, and I knew even before freezing it that it would be fantastic
BUT it provides important backstory for those among my dear readers who haven’t been with me for very long, and perhaps have yet to notice the single ingredient that is mysteriously absent from each and every one of my baked goods
Pour a layer of hot fudge over the sandwiches, use about half the jar. So what I'm saying is, I'm a busy woman these days so please forgive my lack of posts and please forgive the lame picture I have for this amazing icecream cake that I am about to tell you about
When we made lemon raspberry buttercreamfor our macarons last month, we dumped in a whole cup of fresh squeezed lemon juice, then wondered why our butter was separating
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