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Gardener August 30, 2018
Seems way too complicated for what should be a simple pleasure. Good cookies, good ice cream ... done.
Heather S. August 1, 2017
Made this today. After lifted my 'cake' out of the jelly roll pan I turned it out onto a saran wrapped back of the jelly roll pan (cooled). Scored it at halfway. I used the baking pan for my toaster oven to spread my softened Ice cream and reformed it prior to placing on the cake base. I then used the saran wrap to lift and 'place' the second part of the cake on top. Sealed the edges and Placed back in the freezer. With the second 'half' of the cake, I made ice cream 'slices' from a pint of strawberry ice cream. I placed these slices in the freezer and proceeded to use the pint top to cut rounds out from the cake to make round ice cream sandwiches. Both are delicious! Slicing the pit of ice cream is much easier!
maztec August 1, 2016
There is something fundamentally wrong about an ice cream sandwich recipe that uses generic store bought ice cream. Yes, that should always be an option, but the wafer should always be paired with its optimal complimentary ice cream. Plus spreading ice cream and then refreezing it is a serious pain. I freeze my ice cream in a jelly roll or raised wall sheet pan (faster!) and then cut to fit, or with a recipe like this simply flop it on top of the cooked sandwich and then throw the whole thing in the freezer to cut later! Works great, so long as the sandwich does not freeze so hard that you cannot cut it later.
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