Makena and Hunter, my grandkids, inspired me to make these Mini Ice Cream Sandwiches. We have the kids every Friday, and Kerry and I feel blessed that we can have them all to ourselves all day once a week. Most of the time we stay home because there’s a lot to do around here on our property. Swim, hike on the trails, play in the club house, which is a tree house, putter around the garden, bake cookies…there’s always something to do.
Right now with our summer heat, the kids always want ice cream after their lunch. I usually buy the mini cake cones for them because they hold just enough ice cream for them and the size is perfect for little hands. So thinking about “mini,” I came up with these mini ice cream sandwiches. They’re just the right size for wee hands and perfect when you want just a little taste of a dessert after you’ve stuffed yourself with tons of appetizers.
One thing I like about typical ice cream sandwiches is the soft chocolate rectangles that hold the vanilla ice cream. When you eat it on a hot day, the chocolate sticks to your fingers, so you get a second round of yum when you lick your fingers. So for these frosty bites, I used the Nabisco Famous Chocolate Wafers, which are only about two inches in diameter. Yes, they are crispy and light, but surprise…the ice cream softens them up after a couple of days in the freezer, making them taste like a real ice cream sandwich. So if you don't want a crispy wafer, let them sit for a couple of days. That is, if you can wait that long to treat yourself to a little bit of heaven.
For 12 sandwiches
- 24 Nabisco Famous Chocolate Wafers
- Vanilla ice cream
- 3 Heath toffee bars
- Spring ice cream scoop (1¼-inch diameter scoop)
Place small cookie sheet lined with wax paper in the freezer.
If your ice cream is rock hard, let it soften a bit. Using the small spring ice cream scoop, place a slightly rounded mound onto the underside of a wafer. Place the bottom of a second wafer on top of the ice cream.
Gently squeeze the wafers together. This is where softened ice cream is important because you don’t want the wafers to break, as they are quite thin. Just the ice cream will be about a half inch thick. Use a butter knife to fill in between the wafers to get the ice cream to the edges. Place in the freezer for about half an hour to harden.
Chop the Heath bars and place in a bowl. Roll the edges of the sandwiches in the candy, pressing it onto the ice cream. Put back in the freezer.
NOTE: If you eat them right away, the wafers will be crispy. After a couple of days, they will be soft like real ice cream sandwiches.
You can roll the sandwiches in a variety things, such as nuts, granola, crushed cereal and cookies, your favorite chopped candy bar, mini chocolate morsels, and of course rainbow sprinkles...like the one in Hunter is eating.
He just got up from his nap when Sunny was taking a picture of Makena (above) showing off an ice cream sandwich and wanted to be part of this post too. Thus, the tousled hairdo.