so much for that cheesecake…

So much for that no-bake cheesecake…this week’s delight turned into cookies and cream…for real! On these cold, wet days Lyd and I have little motivation to take that long trek down to U-Village for cheesecake, so we decided to make do with the resources from Ian’s and our generous friend Kyle–ice cream and Nilla wafers! Ten cookies and 1/4 a pint of ice cream (in our stomachs) later, we bring to you our mini ice cream sandwiches.

Ice Cream Sandwiches

Preparation time: 10 minutes Ready In: 1.5 hours

Ingredients:

1-pint ice cream (we used Haagen Dazs Dulce de Leche)

Lots of cookies (we used Nilla Wafers and Fudge Shoppe Grasshoppers, though bigger cookies would probably have worked better)

1-6 oz package of chocolate chips or mini M&Ms

A willingness to get messy!

Directions (like directions are even necessary):

Scoop ice cream onto cookie, put another cookie on top. Repeat multiple times (for multiple cookies). Freeze for 1 hour (probably more though, if you want them to actually turn out well). Trim edges, roll in chocolate chips. Freeze again for until hard. Voila! It’s that easy!

Actually…not really–it’s deceptively difficult, mainly due to the fact that ice cream melts. It’s quite unfortunate. Make sure you have a easily-cleanable counter to work on, and work fast! If possible, don’t keep the ice cream out of the fridge for more than…1 minute. As we found out, that’s nearly impossible, but you can try. We definitely had more failures than successes, but since you really can’t go wrong with cookies and ice cream, it was okay anyway.

Oh yes…one more thing–make sure you actually CLOSE the freezer door. Our freezer door pops open, and I found this out after a batch melted on us. It was depressing, but luckily, even melted ice cream and cookies taste pretty good, so it was a good comfort food.

Let’s hope it works out better next week. =P

-Shu