Jacyn Siebert, San Francisco, California Go to Recipe Drizzled with strawberry-infused white chocolate and topped with ...

First, leave the ice cream out for about 20 minutes so it is soft enough to spread onto the cookies. Be sure not to overfill the sandwiches by putting on too much ice cream (tempting as it is!).

If you freeze the ice cream in a shallow tray, you can cut out circles for biscuit sandwiches or cut into rectangles for wafers. Mash the raspberries in a bowl with a fork and then sieve into a ...

This recipe is a simple no-churn variety ... Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits.

Spread about 1/2 cup ice cream onto each of 4 cookies. Top with the remaining cookies. Dip the edges of the sandwiches into the sprinkles. Cover and freeze for 2 hours or until firm. Tip ...

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Cover tightly and freeze until the ice cream is firm, at least 4 hours. Recipe courtesy of Molly Moon’s Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with ...

Vanilla biscuits are topped with fudge, sliced apples, caramel, and peanuts. This ice cream sandwich is perfect for those who enjoy nutty desserts. Take a tray, grease it generously with butter. Place ...