Ingredients
1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
24 vanilla wafer cookies (11/2 inches in diameter)
1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped
Method
Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.
1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
24 vanilla wafer cookies (11/2 inches in diameter)
1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped
Method
Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.
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