Frozen desserts are a great way to cool off and enjoy something sweet, especially during warm weather. From ice cream and ...

Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently. Place sandwiches on a parchment-lined baking sheet ...

Scrape off the inside filling. 2. Using a medium cookie scoop, place one scoop or 1 ½ tablespoons of ice cream on half of all the sandwich cookies. 3. On top, cover each ice cream scoop with another ...

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 ...

While tomatoes roast, make the chimichurri cream ... to ice-water bath to cool. Drain and pat dry. Meanwhile, toast sourdough bread until golden, about 2 minutes. To assemble sandwiches ...