We Tri'd It: Homemade Ice Cream Sandwiches
If you are up for a cooking challenge and have some extra time on your hands, you might want to consider making homemade ice cream sandwiches this summer.
Why bother when it’s hard to beat the nostalgia of a Good Humor Ice Cream sandwich? That’s what I asked myself. But then again, old-fashioned ice cream sandwiches aren’t gluten-free or very healthy.
So yesterday when I found myself with a few unplanned free hours with Amy (because I didn’t realize her camp had a day off), we set out to make the ice cream sandwich recipe in this week’s NY Times Food section. We replaced the ice cream with lowfat frozen yogurt and used gluten-free flour.
This recipe is easy to follow and the only mishap was that I didn’t have a 13x18” sheet pan. By they way, does that even exist in New York City? I don’t know if it would even fit in my oven! Anyway, the result was that our batter wasn’t spread thinly enough, and thus the untraditional ratio of cake to froyo. No complaints though – the cake is the real winner here.
We also added some strawberries inside and a zigzag of melted white chocolate on top (Amy's signature move).
After making these, I'm hoping for another few free hours this summer because these are worth making again.