Well, I must be feeling better if I’m making ice cream sandwiches. And I am. Thanks for all the well wishes from the previous post. In a nutshell, I’m much much better, still a little sore but I can now talk, and most importantly, I can eat. Huzzah!
Now, because I am supremely organised (what, you didn’t know that about me? Haven’t read my About page? I need to update that actually…), I made a bunch of recuperative food before I went into surgery, namely the pork & daikon soup and on doctors orders (no joke), some ice cream. Cookies & cream, to be precise.
For a bit of fun, I’ve also made a few little ice cream sandwiches.
Ice cream is one of those pleasures in life that never ceases to give joy, no matter how you have it. I used to only ever order ice cream in a cup, slowly scraping thin layers of deliciousness off the top with my always-too-small spoon, savouring the experience.
Last year, while we were in Venice, I started ordering my ice cream in cones. Just for kicks. It’s hard to explain, but I was amazed at how different the experience was – something about the cone, and having to lick the ice cream… brought a whole new level of enjoyment to the process.
And now, here’s yet another way to indulge. Get some ice cream and smack it between two biscuits, much like a Maxibon 🙂 I thought it was just a novelty, but Panu loves this.
How do you enjoy your ice cream?
|Cookies & cream ice cream sandwich (using an ice cream maker)|
|1 1/2 cups whole milk
1 1/2 cups thickened cream
2/3 cup castor sugar (add more or less to taste)
8 Oreo cookies (original) – crushed
12-16 McVitie’s Disgestive biscuits (original)
|Makes 1.5L of ice cream or about 6-8 ice cream sandwiches.|