- The Washington Times - Thursday, July 19, 2012

Few treats say — or perhaps scream — summer quite the way ice cream does. Frankly, it’s hard to improve on a giant, creamy, chilly bowlful.

We figured we would try anyway, because sometimes you want a little more pizazz.

So we came up with these ice cream sandwiches that are ridiculously easy to put together. We baked some cookies, which you can do well in advance, then filled them with a blend of purchased sherbets, sorbets and vanilla ice cream. We liked orange sherbet and raspberry sorbet because they had a creamsicle effect when combined with vanilla, but you could use any flavors you prefer.

To jazz it up even more, we rolled the edges of the exposed ice cream in a variety of toppings. Try chopped nuts, shaved chocolate, candy sprinkles, toasted coconut or whatever.


Start to finish: 30 minutes, plus cooling the cookies

Makes 12 sandwiches

1¼ cups sugar, divided

½ cup (1 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

2 tablespoons spiced rum or brandy

1 egg

2 cups all-purpose flour

¼ teaspoon salt

Story Continues →