You can use any kind of ice cream and any kind of cookies as long as they are sturdy enough not to absorb the ice cream. You want crunchy cookies and ideally, since they should be “bite size”, not the monster ones they sell in the glass case at the delicatessen. You could make your own cookies, but it’s the lazy days of summer, so I buy a few varieties in those clear plastic tubs from Trader Joe”s. The pistachio white chocolate ones were killer, but they seem to have followed several of their compatriots into the Trader Joe’s Product Graveyard. I always splurge on premium ice cream for these treats.
Ingredients
1 quart Trader Joe’s French Vanilla Super premium ice cream (or your favorite brand/flavor)
Crunchy cookies – Trader Joes plastic tubs or your choice
Directions
Remove ice cream to soften on counter. (try not to consume in entirety before making cookies ?)
Prepare a small to medium cookie sheet (size should fit in your freezer) with wax paper, parchment, or foil. Take half the cookies and turn them top down so the flat side is up, place on cookie sheet. Using a spoonful of ice cream for each cookie, place ice cream on top of cookie. Not too much; you want it just starting to come out the sides of the cookie when you sandwich them together. Top with reserved cookie halves and freeze immediately.
Tip – before serving these, I freeze a metal serving platter (use oven mitts or a dish towel when removing to avoid freezer burn) which prevents the sandwiches from melting quickly. Then again, they usually aren’t around long enough to melt….
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