Photo by Antonis Achilleos
Independence Day may be over, but there’s still time to enjoy this delicious summer treat. Toss in a few blueberries for a patriotic touch.
Serving
Makes about 5 cups; serves 8.
Ingredients
1 pt. ice cream (we love Breyers All Natural Vanilla)
1 pt. strawberries
8 cookies (we used Archway Ginger snaps, available at grocery stores nationwide)
Karo syrup
2 Tbl. coarse white sugar
Directions
Chill It: Place a cutting board in the freezer to chill for about 30 minutes. (this will give the board that famous stone-cold surface.)
Thaw It: Remove the ice cream from the freezer and set aside to soften.
Dice It: While the ice cream thaws, cut the strawberries into bite-sized chunks.
Fold It: Scoop ice cream onto chilled board and flatten with spatula. Pour chopped strawberries over it and fold ice cream layer on top.
Sugar It: Brush the top cookie with Karo syrup and lightly sprinkle it with the coarse white sugar.
Sandwich It: Place ice cream on the base cookie; top with the sugared one. Makes four sandwiches.
-- The Nest Editors
Jul 05, 2010
See More: Dinner , Food & Recipes , Recipes , Holiday