food and family in salt lake city

Black raspberry ice cream smashed between two chocolate waffle cookies? Yes please! Plus my adventures in Southern Utah.

We went on vacation to Southern Utah last week, and had a fabulously exhausting time. We met up with family and had far too much fun. We didn’t want to leave.

We went Geo-caching, toured historic St. George, played in the pool, hiked in Zion, went tubing on the Virgin River, ate out at Twentyfive Main, visited the Mormon Temple, saw The Little Mermaid at the Tuacahn, played in the water fountains, rode the Carousal, played on the red rocks, ate frozen custard, drank old fashioned sodas, and just plain old had fun. I’m exhausted just thinking about it.  The only thing that we didn’t do was take a vacation from our vacation. Isn’t that how it always is?

We did, however, convince some of our family to caravan back with us to Salt Lake where we gathered one last time to end our vacation. After all the playing in the sun, I’d missed my kitchen more than I thought I would. So I was more than happy to whip up a dessert for the occasion. The end result was a delicious Ice Cream Sandwich made with Chocolate Waffle Cookies and Black Raspberry Ice cream. Yes please!

     

Chocolate Waffle Cookie {Ice Cream Sandwiches}

Makes about 22 small ice cream sandwiches, or 44 small plain cookies

(adapted from Recipes to Remember: Voyager Ward Relief Society)

Ingredients
2 sticks butter or margerine
6 Tbsp. cocoa
1 1/2 cups sugar
4 eggs
2 cups flour
3/4 tsp. salt
1 tsp. vanilla

2 cups ice cream, any flavor (I used Dryers Black Raspberry)
1/3 cup powdered sugar, for garnishing

Directions
Melt butter and add cocoa, stir to combine. Let cool 10 minutes. Add sugar, then eggs one at a time, stirring to incorporate after each addition. Mix in flour, salt, and vanilla. Heat and grease a waffle iron. Put a spoonful of batter in each section. I used a one tablespoon scoop & cooked two on each section for a smaller cookie. Cook for 1 to 2 minutes. Using a fork, gently pop cookie up and off of waffle iron. Let cookies cool completely on a cooling rack.

Once cookies have cooled, match them up by size. Scoop out the ice cream using the same size scoop used for the cookie batter. Gently release the ice cream onto the cookie and press another cookie on top. Sift powdered sugar over top of the Chocolate Waffle Cookie Ice Cream Sandwich as desired. Consume quickly…

…{perhaps with some ice cold milk}.

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Comments on: "Chocolate Waffle Cookie {Ice Cream Sandwiches}" (8)

  1. These are so pretty! We can’t wait to try out this recipe.

  2. So cute! Are the waffle cookies crisp like a cookie, or softer like an actual waffle?

  3. Yum! And the pictures are fabulous! I almost felt like I was with you in St. George. Thanks for sharing. Meemz

  4. OMG! Love evrrrrrything about this! Can’t wait to try this soon! :)

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  5. Yeah – now I have the recipe!! Will be trying this myself to see if they’re as good as yours.

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