I like to think that it's fairly clear that my last few posts were leading up to the glorious moment of me sharing these ice cream sandwiches with you. I kind of (sort of) didn't even plan them to be this way. Soon after I made the original batch of brown sugar ice cream, I immediately started to think of another delicious ways to enjoy it besides straight out of the container. About a week later I was going through my Bon Appetit cookbook (randomly gifted to me by Raul at one of our legendary gift exchanges) when I realized the ice cream would be great in these sandwiches. The original recipe calls for vanilla wafers and plain chocolate cookies, but I knew I would need to find a way to cut through all of that sweetness for my not so sweet tooth and that is why I went with the world peace cookies as my cookie of choice to tie these sandwiches together. Just like Dawn, I like my desserts to have an interesting combo of sweet and salty and chunky and this has all of that. The saltiness of the cookies and peanuts cuts through the sweetness of the ice cream and the chocolate helps bring out the flavor of the rich caramel-y flavor of the ice cream. If I had a pool I could envision many summer days outdoors enjoying many of these treats while poolside...for now I'll just sit next to a window and enjoy the sunshine.
Goober Ice Cream Sandwiches
(Adapted from The Bon Appetit Cookbook: Fast Easy Fresh)
Makes as many ice cream sandwiches as you want
Brown sugar ice cream, softened (can also use vanilla ice cream)
Roasted salted peanuts, coarsely chopped
Place a couple of tablespoons on the bottom of a cookie. Top with another cookie and roll the sandwich in peanuts until they stick. Place the sandwich on a plate and freeze for 15-30 minutes until set. Can be prepared up to 2 days in advance and wrapped tightly in the freezer.