Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Friday fave: the Ice cream sandwich

Friday fave: the Ice cream sandwich

I've been fascinated by all the delicious ice cream sandwiches that has been brightening up my Pinterest and Instagram feed lately. With guests coming over for dinner tonight, I'm cooking up a gang of vegetarian dishes and decided that the dessert should be quick and easy but still fun and interesting, so the idea of Ice cream sandwiches popped up in my mind. And it's a given: the perfect combination of novelty and easy peasy.

Another time I would love to make a recipe for a slow version, making my own cracker and ice cream. But there's a time for easy and quick stuff too, like tonight. It's great when a small effort gives great reward! And it's a bit corny but seriously tasty at the same time, so I know it will be appreciated.

This is probably the quickest and easiest tips on the blog so far. I have a slower tip for you if you want to bake crackers, or If you plan to be sitting around a camp fire this weekend, head over to Fairing Wells blog and make Jessie's fabulous Marshmallow and graham cracker with chocholate here.

But tonight, let's do Ice cream :)
 

Ice cream sandwich in a flash!

Per sandwich
INGREDIENTS

⅓ cups Ice cream
2 round muesli crackers/ cookies

HOW TO: Scoop up Ice cream into a round shape slightly smaller than the cookie. I used a tiny bowl normally used for butter with a flat bottom. Place the a cracker as a base and wiggle out the ice ream carefully with a the shaft of a tea spoon on to the cookie, top with the other cookie. Voila, enjoy!

Tips, If you don't have a little round shape for the Ice cream you can also shape it your ice cream direct on the cracker with a spoon and knife, but that's more difficult to get even and look nice.

 

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