Irresistible Ice-cream Sandwiches

Enjoy the cool taste of these fun frozen treats.

If you can't resist the jingle of the ice-cream truck coming down the street, you'll love these easy, creamy goodies from our readers. Soften them at room temperature 15 minutes before serving. SHANNON SLITER SATTERWHITE

EASY CHOCOLATE-MINT ICE-CREAM SANDWICHES

MAKES 5 SERVINGS

PREP: 15 MIN.; FREEZE: 1 HR., 30 MIN.

This recipe uses packaged chewy cookies, but check your local bakery for freshly baked ones if you prefer.

2 pints vanilla ice cream, softened

15 mint-and-cream-filled chocolate sandwich cookies, chopped

1 (8.5-ounce) package large chewy chocolate cookies

STIR together softened ice cream and sandwich cookie pieces. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour. LESLIE MEADOWS

MONTGOMERY, ALABAMA

NOTE: For testing purposes only, we used Oreo Double Delight Mint 'n Creme chocolate sandwich cookies and Archway Original Dutch Cocoa chocolate cookies.

BUTTER PECAN ICE-CREAM SANDWICHES: Omit mint-and-cream-filled sandwich cookies. Substitute 2 pints butter pecan ice cream for vanilla ice cream and 1 (8.75-ounce) package large chewy sugar cookies for chewy chocolate cookies. Proceed as directed.

MOCHA-ALMOND-FUDGE ICE-CREAM SANDWICHES: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed. Note: For testing purposes only, we used Starbucks Coffee Almond Fudge Ice Cream.

OATMEAL-RUM-RAISIN ICE-CREAM SANDWICHES: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (8.75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies. Pour ¼ cup dark rum over ½ cup golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.

PEANUTTY ICE-CREAM SANDWICHES

MAKES 9 SERVINGS

PREP: 20 MIN.; COOK: 5 MIN.; BAKE: 11 MIN.; FREEZE: 1 HR., 30 MIN.

2/3 cup butter or margarine

2 cups quick-cooking oats, uncooked

¾ cup firmly packed dark brown sugar

½ cup finely chopped dry-roasted peanuts

1 large egg, lightly beaten

¼ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

½ cup chunky peanut butter

3 cups vanilla ice cream, softened

1 cup coarsely chopped dry-roasted peanuts

MELT butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.

DROP oat mixture by tablespoonfuls 3 inches apart onto a parchment paperlined baking sheet. Spread each dollop of cookie batter to form a 3-inch circle.

BAKE at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.

SWIRL. peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour. DIANE SPARROW

OSAOE, IOWA

NOTE: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.

WAFFLE TACO SUNDAES

MAKES 8 SERVINGS

PREP: 15 MIN.; FREEZE: 1 HR., 30 MIN.

MICROWAVE 8 round frozen waffles, in 2 batches, in a single layer at HIGH 1 to 2 minutes or just until warm. Gently fold each waffle in half to form a taco; place in an 11- × 7-inch baking dish, pressing waffles together to hold shape. Stir together 1 quart chocolate ice cream, softened, and ½ cup miniature marshmallows. Freeze 30 minutes. Spoon ice cream evenly into waffles; cover and freeze 1 hour or until firm. Drizzle with fudge sauce, and top with maraschino cherries and candy sprinkles. MILDRED BICKLEY

BRISTOL, VIRGINIA

Copyright Southern Progress Corporation Mar 2005
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