My sweet grandmother passed away last week. She was one heck of a lady who outran bears, saved someone's life using the Heimlich, and gave away roses from her garden to anyone passing by. Not only was she spunky and sweet and tough as nails, she was an award winning candy maker and might've had a sweet tooth to rival mine.
When we lived in Europe I used to spend summers at her condo with my dad. We watched Matlock and fed the geese, and made these ice cream sandwiches together. I will always cherish those memories.
We made these a few days ago in honor of her. I think she would have approved.
You can use any cookie/ice cream combo you want. We used Chocolate Cherry M&M cookies and artisan vanilla bean ice cream (all other vanilla ice creams are dead to me). You can even use store-bought cookies if you want. I hope you enjoy them as much as we did.
-An empty frozen juice concentrate can, washed and rinsed well. (Save the metal cap!)
-Ice cream
-Cookies of choice
Pull the ice cream tub out of the fridge about 5 to 10 minutes before beginning, and allow to soften slightly at room temperature. Using a spoon, scoop ice cream out of the carton and place it in the juice can, packing down well with a spoon.
When juice can is full, replace metal cap on top and place in the freezer about 6 hours over overnight to harden completely.
When ready to serve, remove can from fridge. Use scissors or a sharp knife to cut juice can down the middle and peel off.
Place slab of ice cream on a cutting board and slice into circular pieces. Place each piece of ice cream between two cookies and serve immediately.
You can also wrap up each sandwich individually with two or three pieces of plastic wrap and store in the freezer for a few days until ready to eat.
You can use any cookie/ice cream combo you want. We used Chocolate Cherry M&M cookies and artisan vanilla bean ice cream (all other vanilla ice creams are dead to me). You can even use store-bought cookies if you want. I hope you enjoy them as much as we did.
Gram Gram's Juice Can Ice Cream Sandwiches
-An empty frozen juice concentrate can, washed and rinsed well. (Save the metal cap!)
-Ice cream
-Cookies of choice
Pull the ice cream tub out of the fridge about 5 to 10 minutes before beginning, and allow to soften slightly at room temperature. Using a spoon, scoop ice cream out of the carton and place it in the juice can, packing down well with a spoon.
When juice can is full, replace metal cap on top and place in the freezer about 6 hours over overnight to harden completely.
When ready to serve, remove can from fridge. Use scissors or a sharp knife to cut juice can down the middle and peel off.
Place slab of ice cream on a cutting board and slice into circular pieces. Place each piece of ice cream between two cookies and serve immediately.
You can also wrap up each sandwich individually with two or three pieces of plastic wrap and store in the freezer for a few days until ready to eat.
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