Despite the fact that the weather in this part of the world continues to be chilly, the success of my ice cream making experiment prompted a little bit of sweet kitchen madness.
I met up with a friend from my days at uni on Saturday last week and I carefully squirreled a quarter-pint of mocha mudslide gelato for her. And, since I promised her a box of cookies for Christmas (and, alas, we didn’t see each other in December), I went and baked a batch of oatmeal chocolate chip cookies. (Incidentally, I tried Beryl’s 65% dark Belgian-style couverture for this batch; absolutely, deliciously delightful!) Since I had a number of cookies left after packing a box for my friend, a little devilry ensued the following day.
It’s an easy-peasy thing to make an ice cream sandwich. You just carefully scoop some ice cream into a neat-ish ball with either a scoop or a digger as above and position it between two more-or-less equally-sized cookies. Smush the lot together. If you want to save it for later, wrap individual sandwiches in waxed paper and tuck into the freezer.
Otherwise, go pour yourself a cup of coffee, put your feet up, and tuck right in. Sweet, creamy, crunchy bliss.