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Last week, over on my personal blog, I wrote a post about my secrets for simple summer entertaining. One of the tips I gave was to always keep your freezer stocked with cookie dough balls and ice cream, so homemade ice cream sandwiches are only ever a few minutes away.
I suggested keeping dough, and not pre-baked cookies, on hand because there’s really nothing quite like cold ice cream smothered between fresh baked cookies. In fact, it’s one of the ways guaranteed to ensure perfect ice cream sandwiches every time.
Another tip? Make sure your ice cream is very cold. Nobody wants to have a sloppy sandwich in hand before they’ve had the chance to take their first bite. Also, don’t plop a large ball of ice cream on top of your cookie, but rather, shave the ice cream in a line and rest it in layers that can be pressed together. Otherwise, the cookie will crumble when pressed on if it envelops a large mound.
Another benefit to keeping a freezer full of dough balls on hand is that you’ll only make the number of cookies required for the sandwiches you’re making, avoiding the temptation to eat more than one (and trust me, you will be tempted). Oh, and under bake the cookies slightly for a perfect soft centre, yet slightly sturdier exterior.
Some of my favourite ice cream sandwich combinations include:
- Soft sugar cookies with lemon ice cream
- Chocolate chip cookies with vanilla ice cream
- Peanut butter cookies with chocolate ice cream
- Oatmeal cookies with chocolate chip ice cream
How about you? Do you make ice cream sandwiches and, if so, what’s your favourite flavour combination?
Looking for more frozen treat inspiration? Check out our Pinterest board for lots of cool ideas.
This one creation can be used on so many of your summer meats:
- Rub this spice blend into a room-temperature steak before grilling it.
- Sprinkle a handful over a piece of halibut just before it’s pan seared.
- Combine with equal parts oil and vinegar for a simple serving sauce.
- Make a marinade for chicken by combining ½ cup olive oil, 3 tablespoons red wine vinegar, ¼ cup of the spice blend and whisk well.
I’ve been stocking this chimichurri spice concoction in my cupboard for years, and next to my charcoal chimney, it’s the most-used element in summer grilling. All of the above suggestions have been tried, plus a few more, and each one is just a little more delicious than the last.
This concoction is flavourful and versatile, two of my favourite culinary adjectives. It’s also adaptable. If you like more heat, increase the quantity of the crushed red pepper, and if you’re concerned about your salt intake, reduce it just a tad. Just be sure to use fresh dried herbs and not the ground variety, but most importantly, enjoy.
Find the full printable recipe here: Dry Chimichurri Rub
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