Banana Cupcakes with Cream Cheese Icing

I haven’t felt as inspired in the kitchen lately. I could blame it on many different factors.... going out of town... lack of energy while still recovering from sickness... starting an exciting new adventure...  the busy-ness of life in general... My poor camera hadn’t been touched in a couple weeks, nor have I been keeping up with my writing (or, for that matter, the dishes that continually pile up in the kitchen)....

But, I did make a particularly fabulous batch of banana cupcakes last weekend that were too good not to share! They were for the birthday party of a friend who loves banana bread, so the leap to banana cupcakes seemed like a no-brainer.

The cupcakes were topped with cream cheese icing & garnished with a banana chip.  Funny story with the banana chip garnish idea.... I made the cupcakes & frosting sort of last minute, and in my haste to get them wrapped to take to the birthday party, plastic wrap fell into the soft icing tops of a couple cupcakes :( But then I remembered a stash of Trader Joe’s banana chips in my pantry.  I brought those along to the party & added them as garnish on the top.  Suddenly, no one was noticing the slightly marred icing :)

But let’s be honest, most people at the birthday party were more interested in tasting the cupcakes than looking at them. The flavor was spectacular! Cream cheese and banana are a perfect pairing. A couple people even said it was perhaps their favorite cupcake ever--those words do tend to make a pastry person feel pretty good :)

 Now if you’ll excuse me, I’m off to replenish my now depleted supply of frozen ripe bananas.

Banana Cupcakes
adapted from Sally’s Baking Addiction

115g (1/2 c or 1 c) Unsalted Butter, room temperature
100 g (1/2 c) Brown Sugar
150 g (3/4 c) Granulated Sugar
3 large Eggs, room temperature
1 1/2 c mashed very ripe bananas (for me, that was 5 medium bananas, or just shy of 400 g)
2 tsp Vanilla Extract
250 g (2 c) AP Flour (or substitute Jeanne’s GF AP mix, if wanting to make them GF)
1 tsp Baking Soda
1 tsp Salt
1/2 c Buttermilk (or 1/2 c milk mixed with 1/2 Tbl lemon juice)

1. Preheat the oven to 350 F. Line two cupcake pans with 18 liners & set aside. (see note below) 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Mix on medium speed until well combined, about 2 to 3 minutes. Scrape down the sides of the bowl.  Add the eggs, one at a time, beating well after each addition.  
3. Mash the banana in a small bowl (I use my fingers, or a fork). Add the bananas to the mixing bowl, along with the vanilla extract, and mix on low speed until combined. Scrape down the sides of the bowl as necessary.  
4. In a separate medium sized bowl, whisk together the flour, soda, and salt.  Add the dry ingredients to the mixing bowl & mix on low speed until just barely combined. Add the milk and mix again on low speed until just barely combined--it’s ok if the batter is lumpy.  
5. Portion the cupcakes into the prepared liners. 
6. Bake for 17 to 19 minutes, or until a toothpick inserted into one of the middle cupcakes comes out clean. The second pan may take a few extra minutes (mine took about 22). 
7. Transfer the cupcakes to a cooling rack and allow them to cool completely before icing.

Notes: 

• While the original recipe yields 18 cupcakes, I found mine to be a little shorter than  I would have liked. Next time, I will plan to make only 16. 
• It would be super easy to make these cupcakes gluten free, by substituting your favorite cup-for-cup/ounce-for-ounce GF AP flour blend... My go-to blend is Jeanne’s GF AP Flour Mix.  
• I have only tested the recipe by weights, but have included volumetric amounts for those who do not bake by weight. 
• If you don’t have overripe bananas available (I usually keep a stash of bananas in my freezer), use this tip from Thefauxmartha  to roast bananas first. 

Cream Cheese Icing
adapted from The Back in the Day Bakery Cookbook

8 oz (1 c) Unsalted Butter, room temperature
16 oz Cream Cheese, room temperature
2 tsp Vanilla Bean Paste (or substitute extract)
24 oz (6 c) Confectioners Sugar, sifted if lumpy

Banana Chips, optional, for decoration

1.  In a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and vanilla on medium speed for 3 to 5 minutes, or until well combined & lighter in volume. 
2. Sift the confectioners sugar, if it is lumpy. Once the butter/cream cheese/vanilla mixture is done, add the sugar & mix on low speed until combined. Then, increase the speed to medium and mix for an additional 5 to 7 minutes. 
3. Place the finished icing into a pastry bag fitted with a large round tip (I used an Ateco 808). 
4. Pipe icing onto the top of each cooled cupcake and garnish with a banana chip, stuck into the top of the icing. 
5. Store leftover icing in the refrigerator. Decorated cupcakes may be stored at room temp or in the refrigerator for a couple days, though the banana chips might become soggy.  Allow cupcakes to come to room temperature before serving. 

note: this post may contain affiliate links

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International Waffle Day 2014

Happy International Waffle Day!  Not be confused with National Waffle Day in the US--that’s celebrated in August. Perplexed much? Me too. But I’ll take whatever excuse necessary to celebrate waffles!

I’ve been out of town and/or sick the past week, so in lieu of a new recipe, I thought I’d post a waffle round up. We really like waffles around these parts. I make them at least once a month. Just because you may have missed out on celebrating International Waffle Day for breakfast doesn’t mean you have to miss out entirely--you can always fire up the waffle iron for “brannier” (aka breakfast-for-dinner).

One final note before we get to the main event (copious amounts of waffles), not all these recipes were originally gluten free, but if you’ve made a batch of Jeanne’s GF AP flour mix, you can substitute that in equal amounts for the AP flour in any recipe to make  that recipe GF.  Pretty nifty.  And vice versa.... if you’re not GF but the recipe is, just substitute regular AP flour for the GF flour and you’ll be all set.

Confetti Waffles a la mode

Zucchini Bread Waffles with Maple Cream Cheese 

Coconut Waffles 

Almond Flour Waffles with Honey Butter Syrup and pears (GF) 

Cranberry Waffles with Orange Sauce (GF) 

Banana Waffles (GF) 

Cornmeal Waffles with Blueberry Nectarine Maple Compote (GF) 

Chocolate Waffles with Ice Cream and Chocolate Sauce (GF) 

And who could forget the waffle doughnuts

Vanilla Bean Waffle Doughnuts (GF) 

Pumpkin Spice Waffle Doughnuts (GF) 

Hopefully that gives you a few waffle recipe ideas? And hopefully I won’t be sick for too much longer & can get back to the kitchen soon.....

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GF Red Velvet Valentines' Cookies and A Giveaway!

GIVEAWAY IS NOW CLOSED! 

I find that people generally fall into one of two camps when it comes to Valentine’s Day: they either love the holiday or they hate it.

I tend to fall into the “love it” category, but really I love any holiday that gives me an excuse to make festive treats & decorate custom sugar cookies.  (Seriously, I just spent the better part of three days working on these cookies!)

The same thing seems true, in my experience, when it comes to red velvet cake: people either love it or they dislike it. I admit, I’m not crazy about red velvet cake, but I did really enjoy the red velvet macarons I made last year.

A couple of years ago, I saw red velvet cut out cookies on the esteemed Sugar Belle’s blog, and I filed the idea away for a future Valentine’s season. This year, I decided to give the recipe a try & convert it to a Gluten Free option.  I love my regular sugar cookie recipe, but it’s always fun to add a new variety to the arsenal.

Part of the reason I was intrigued with Callye’s recipe is that it used a couple unusual-to-me ingredients: Red Velvet Emulsion & Buttermilk Powder . I don’t always have the greatest success finding out-of-the-ordinary ingredients in my local grocery stores, but luckily I was able to find both at Walmart (though Amazon.com also carries them).

Along with imparting that particular red velvet flavor, the red velvet emulsion also contains red coloring, which then meant I didn’t have to add any additional red to the dough. And I am very intrigued by the buttermilk powder--I look forward to experimenting with adding it to other baked goods too…

While I was shopping for the red velvet emulsion, I also discovered Cream Cheese Emulsion. Since red velvet cake is traditionally paired with cream cheese frosting (and the cream cheese emulsion was free from oil--royal icing’s enemy), it seemed serendipitous to make a cream cheese flavored royal icing for the decorations. Though a word of caution, a little goes a long way when it comes to cream cheese emulsion!

And this brings me to a giveaway! In the 4+ years that I’ve been posting, I’ve never done a giveaway. But I’d like to start doing a few from time to time...  This particular giveaway will feature some of the red velvet cookies you see in this post and some of my classic Valentine’s decorated sugar cookies.

For a chance to win, leave a comment telling me your favorite Valentine treat.  And please make sure to include your email address so that I can contact you, should you be the winner! The contest will run through midnight central time on Sunday, February 9, 2014. Because this giveaway is completely sponsored (i.e. funded) by me, it is only open to residents of the United States.

Giveaway is now closed!  Thanks to all who entered! 

Quilted/Tufted Cookie Tutorial
(inspired by Sugar Belle  and Sweet Ambs)

Use a Food Writer Pen and a ruler to draw diagonal lines 0.5” apart from each other. Then, draw lines perpendicular to the original ones to form a grid system. (I started by drawing a line down the center of the heart & using that as a guide with my clear ruler and my edible food marker.)

Use 20 second icing & a #1 tip to begin filling in the squares, making sure that no two squares are touching in any manner (see above photo). I usually try to fill in just inside the lines. Allow to dry for 20ish minutes to create a 3D look.

Go back and begin filling in the squares again (see photo above) Allow to dry again for 20ish minutes.
Fill in the remaining squares & allow to dry 20ish minutes if adding edible pearls (using a tweezers make this process easiest), or dry completely if piping dots in a contrasting color.

Further Technique Resources: 

For the (above) wet-on-wet flower technique or the (below) brush embroidery technique (or video here), visit Sweet Ambs.

For the piped lace designs, visit Sugar Belle and Bake at 350.

GF Red Velvet Cut Out Cookies
Adapted from Sugar Belle 

8 oz / 2 sticks / 1 cup Unsalted Butter, room temperature
8 oz / 2 cups Confectioners Sugar
1 egg, room temperature
2 tsp Vanilla Bean Paste 
1 Tbl Lorann Red Velvet Emulsion 
2 Tbl Milk
1.5 oz / 1/2 c Hershey’s Cocoa Powder
23 g  / 1/4 c Buttermilk Powder
13.8 oz / 3 1/4 c GF Flour {I used Jeanne's GF AP Mix; or use regular AP if not GF}
2 tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Apple Cider Vinegar
additional tapioca starch for dusting (optional) 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter & the confectioners sugar on low speed until they are well combined. Scrape down the sides of the bowl. 
2. Add the egg, vanilla, red velvet emulsion and milk. Mix on low speed to combine & scrape down the sides of the bowl. 
3. Meanwhile, sift together the dry ingredients (cocoa, buttermilk powder, GF flour, baking powder, and fine grain sea salt) in a separate bowl. 
4. Add the dry ingredients to the mixer bowl & mix on low speed.  When the dry ingredients are halfway combined, add the vinegar and continue to mix until a dough forms.  If the dough is very sticky, add an extra 1/4 c GF flour, if the dough is still crumbly, add an additional Tbl of milk.  (note, mine required extra flour, but the original recipe did not call for any additional flour). 
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 
6. Preheat the oven to 400 F and line baking sheet with parchment paper. 
7. Roll out the chilled dough either between two pieces of parchment, or on surface well dusted a tapioca starch .
8. Cut out shapes & place on the prepared baking sheets. 
9. Bake at 400 for 8 to 10 minutes, depending on the size of the cutouts. 
10. Cool completely before decorating with Almond Cream Cheese Royal Icing (recipe follows). 

Almond Cream Cheese Royal Icing

2# confectioners sugar

2.25 oz Meringue Powder

3/4 c Warm Water

3/4 tsp Imitation Almond Extract **see note below**

1 tsp Cream Cheese Emulsion 

1. In the bowl of a very clean stand mixer fitted with the whisk attachment, combine the confectioners sugar and meringue powder.  Mix on low speed to combine. 
2. With the machine running, add the warm water. Increase the speed to medium until all the confectioners sugar/meringue powder is combined. Then increase the speed to high & continue mixing for 5 additional minutes (or until very stiff and glossy).  
3. Add the imitation almond extract and the cream cheese emulsion.  Mix on medium speed to combine.  
4. Color the icing as desired and thin to the desired consistency for decorating. Remember that colors containing lots of reds/pinks/blacks will continue to develop color & should be made at least 12 hours before use for proper color development.
5. Store the icing in a clean, airtight container in the refrigerator. Top with a wet paper towel to keep the surface of the icing from drying out. 

**Note: Why use imitation almond extract? Real almond extract uses almond oil & oil is an enemy of royal icing, so imitation almond extract (which does not contain almond oil) is required.**

note: this post may contain affiliate links. 

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Pistachio Gelato & Gluten Free Ice Cream Cones

If there’s a flavor that reminds me the most of traveling abroad, that flavor would be pistachio. Specifically pistachio ice cream or pistachio gelato.  When I taste pistachio, I’m instantly transported back to the trips I’ve taken & the memories that were created.

I have fond memories of consuming many, many pistachio ice cream cones in both the Czech Republic and France. Though I can’t remember a specific pistachio experience in London, I’m sure there had to be one!

In deciding what was best to do with the remainder of my precious pistachio paste, ice cream or gelato seemed like the perfect thing. Though it’s nearly the end of September, the weather remains hot--definitely still ice cream weather for a long while yet.

My pistachio paste that I brought back from France is a bit more intense, both on the flavor side and the color side, than I expected. There’s no question by both the appearance & the taste that this ice cream is pistachio! I am rather picky about my pistachio ice cream.... I like it to taste like pistachio, but not actually have any pistachio pieces in it. Generally, I’m not a huge fan of any nuts in my ice cream.

Ice cream out of a dish is great, but there’s something a little extra special about cones. Since I can’t find gluten free cones here, the best course of action was to make them myself.  I don’t have a waffle cone iron or a pizzelle iron, but I do have my beloved krumkake iron that unfortunately only usually gets put to good use during the Christmas season. It worked as a perfect stand in.

While esthetically the cones could use a little work (it was difficult to get the closed point at the bottom due to how extremely hot they were!), they tasted perfect. The slight nutty flavor from the almond flour and coconut oil complimented the intense pistachio flavor quite nicely.  You could absolutely not tell that they were gluten free!

With every mini-cone that I’ve consumed, the travel bug continues to bite & I look forward to future travels & adventures abroad. Hopefully they, too, will have some sort of pistachio ice cream cone.

Pistachio Gelato
Inspired by David Lebovitz

Classic gelato is made using whole milk (no cream) and a good amount of egg yolks; however, this version, inspired by a David Lebovitz recipe, has milk but no yolks. He writes that not including the yolks is not only mimics the classic Sicilian style but also allows the pistachio flavor to better shine through. I found, however, that my particular pistachio paste was particularly strong in flavor. I added the addition of cream cheese to try to soften the pistachio paste flavor just slightly.

32 g (4 Tbl) Cornstarch
4 cups whole milk, divided
65+65 g (2/3 c) sugar 

1.5 oz Cream Cheese, slightly softened

1/8 tsp Almond Extract
7  oz (200 g g) Pistachio Paste
a couple drops of lemon juice 

1 Tbl Vodka (optional) 

1.  In a small bowl, make a slurry with the cornstarch & approximately half a cup of milk.  Mix until the starch is well dissolved & there are no lumps. I use my clean fingers for this particular job. 
2. Pour the remaining milk into a sauce pan & sprinkle the sugar over the top. Heat over medium high heat, not stirring at all. Once the mixture almost begins to boil, whisk in the cornstarch mixture. Cook at a simmer, stirring constantly, for 3 minutes. Remove from the heat. 
3. Place the cream cheese in a medium sized bowl.  Add a little of the hot dairy to the cream cheese & whisk until smooth. Add a little more dairy & whisk again.  Then, pour the cheese mixture back into the dairy.  Cool slightly 
4. Add the almond extract and pistachio paste. Whisk until completely smooth.  Transfer to a clean bowl & chill over an ice bath until cool.  Cover the bowl & refrigerate until very cold, preferably overnight.  
5. Just before processing in the ice cream machine, whisk in the vodka, if using.  The alcohol will keep the gelato from freezing rock solid.  Churn the ice cream according to your ice cream machine’s instructions. 
6. Place the finished ice cream into a container with a lid & freeze a couple of hours before serving. 

Ice Cream Cones
Inspired by The Advanced Professional Pastry Chef

yield’s approximately 14 small cones 

1 oz (2 Tbl) Butter, melted
1 oz (2 Tbl) Coconut Oil, melted
2 oz Confectioners Sugar, sifted

2 oz (1/4 c, approx 2 large)  Egg White
1/2 tsp Vanilla Extract
pinch salt

2 oz Almond Flour 
2 oz GF AP flour

1. In a medium sized mixing bowl, whisk together the melted butter & coconut oil. 
2. Sift the confectioners sugar over the butter & oil while continuing to whisk. 
3. Drizzle in the egg white & mix well.  Add the vanilla and salt. 
4. Pour in the almond flour. Whisk until smooth. 
5. Add the GF flour & whisk until everything is homogenized.
6. Refrigerate the batter for at least 30 minutes. 
7. Preheat the iron. A Pizzelle Bakeror Cone Maker is ideal, but I used a krumkake iron because it was what I have.  
8. Drop the batter by the tablespoon-ful (I used a small cookie scoop) onto the hot iron. Close the top & cook until golden.  
9. Immediately remove from the iron & wrap around a cone form. Be careful not to burn your fingers! Wear gloves if the hot cookie burns your fingers too much. Try to make the bottom of the cone into the best point possible. Allow to cool for a minute in the cone form, then transfer the a rack to continue cooling. 
10. Repeat the process with the remaining batter, making as many cones as needed right then.  
11. Batter will keep for 1 week in the refrigerator. Baked cones are very susceptible to moisture & must be stored in an airtight container once they are cool. It is best to make the cones only as needed rather than trying to store already made cones. 

Note: this post contains affiliate links. 

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Roasted Peach Snickerdoodle Ice Cream Sandwiches

Greetings from Chicago! I’m at the tail end of a trip back north to visit family.  I intended to post several times during this time away.  I made things--photographed them even--but I seem to balk when it comes to the actual writing and posting.  So I’m going to keep this one shorter on the writing!

Snickerdoodle cookies are one of my absolute favorite cookies, if one can really pick a favorite cookie.  I have very fond memories of making them with my mom and sisters as a young child--snickerdoodles also happen to be one of my dad’s favorites, so I’m fairly sure we made them for him on many occasions.

This particular snickerdoodle recipe is a bit different than the traditional one I made in my childhood.  The cookies turn out a bit flatter and crispier, which I think is perfect for turning into ice cream sandwiches.  I made both a gluten free version, using my favorite Gluten Free Flour Mix, and a regular version using all purpose flour. There was virtually no difference between the two! In fact, I almost had to make a second batch of Gluten Free cookies because I couldn’t stop eating them!

I’ve been hearing about Jeni’s Splendid Ice Creams for a couple of years now, but it was only this past spring in Birmingham that I had the opportunity to try a flavor.  The texture (not to mention the flavor) is absolutely phenomenal, and I knew I needed to try one of her recipes at home.  I unfortunately do not have access to buying any of Jeni’s flavors near where I live.  I roasted some white peaches & yellow nectarines, pureed them and mixed them into the plain ice cream base.

One tip if you plan to make ice cream sandwiches out of homemade ice cream: spread the freshly churned ice cream onto a plastic-wrap lined baking pan.  Cover the pan completely with plastic wrap & freeze for a couple of hours.  The ice cream can then be cut to size with a circle cutter, placed directly onto the bottom of the first cookie, and topped with the second cookie.  So much easier than scooping!

Snickerdoodle Ice Cream Sandwiches with Roasted Peach Ice Cream

Roasted Peaches
16 oz pitted   peaches & nectarine combo (I used 2 nectarines & 2.5 white peaches; weight after they had been pitted) 
1/3 c Sugar

1. Preheat the oven to 375 F.  
2. Cut peaches in half, remove pits.  Place into an ovensafe baking dish.  Sprinkle with the sugar. 
3. Roast until soft, approximately TIME
4. Cool completely, then peel.  
5. Process the roasted, peeled peaches in a food processor until completely pureed. Pour into an airtight container & refrigerate until cold.  

Ice Cream Base 
Adapted from Jeni’s Splendid Ice Cream via Saveur 

63g / 1/4 c Milk
11 g/ 4 tsp cornstarch

420 g/ 1 3/4 c Milk
290 g/ 1 1/4 c Heavy Cream
4.7 oz / 2/3 c Sugar
43 g / 2 Tbl Light Corn Syrup
1/4 tsp Salt

1.55 oz/3 Tbl Cream Cheese, softened 
1/4 tsp Cinnamon

1.  In a small bowl, stir together the first measure of milk and cornstarch to make a slurry.  Mix it enough that there are no cornstarch lumps. Set aside. 
2. In a 4 quart sauce pan, whisk together the milk, cream, sugar, corn syrup & salt.  Heat over medium high heat, stirring constantly for 4 minutes.  Remove from the heat. Whisk in the cornstarch slurry. Return the pot to medium high heat & continue whisking for an additional 4 minutes. Remove from the heat. 
3. Place the softened cream cheese into a medium sized bowl. Whisk a little of the hot dairy into the cream cheese. Mix until there are no lumps. Gradually add the remaining dairy.  Whisk in the cinnamon. 
4. Chill the ice cream base over an ice bath until cold.  Stir occasionally during the cooling process. 
5. Once cold, add the pureed roasted peach/nectarine mixture.  Whisk to combine. 
6. Churn the base in an ice cream maker according to the ice cream maker’s manufacturers instructions.  
7. While the ice cream is churning, prepare a quarter sized sheet pan (or flat toaster oven pan) by lining it with plastic wrap.  Leave enough overhang to completely cover the pan.  Once the ice cream has finished churning, spread it evenly throughout the pan.  Smooth the top as much as possible.  Use the overhang of plastic wrap to completely encase the ice cream.  Smooth out any air bubbles (or you risk developing frost/freezer burn in those pockets. Place the covered pan in the coldest part of the freezer. Freeze a minimum of 4 hours, though overnight is preferred.  

notes: 

• This recipe can be made in a 3qt sauce pan, but it comes dangerously close to boiling over.  I suggest using the larger size pot, but if you don’t have one, just be extremely extremely careful during the cooking process.
• The original recipe called for chilling the ice cream base in a large ziplock bag, then cutting the corner of the bag to transfer the base into the ice cream maker.  I tried their recommended method the first time, but unfortunately the bag broke & spilled everywhere.  Such a mess! So, I prefer to just set a smaller bowl with the base inside a bowl of ice.  
• I spread the finished ice cream onto a lined baking pan to make the assembly of the ice cream sandwiches easier.  If you just plan to make the ice cream for scooping, not making into ice cream sandwiches, portion it into airtight containers--I find heavy duty plastic containers help prolong the life of the ice cream. 

Snickerdoodles
4 oz Unsalted Butter, softened
4.5 oz Granulated Sugar
1 egg
1 tsp Vanilla Extract
6.25 oz Gluten Free Flour (I used my favorite blend, or you can substitute AP flour if you aren’t GF)
1/2 tsp Baking Soda
pinch Sea Salt

2 oz (heaping 1/4 c) Sugar
2 tsp Cinnamon

1.  Preheat oven to 350. Line two baking sheets with parchment paper. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until the mixture has fully combined, has lightened in color, and increased in volume, at least 2 minutes. Scrape down the sides of the bowl. 
3. Add the egg and vanilla. Beat until combined. Scrape down the sides of the bowl.  
4. In a separate bowl, whisk together the flour, soda, and salt.  
5. Add the dry ingredients to the creamed mixture and mix just until combined.  
6. In a separate bowl, mix together the sugar and cinnamon
7. Use a small cookie scoop to make equal portions of dough.  Roll each dough piece in the cinnamon sugar.  
8. Place the rounds onto the prepared baking sheet. Flatten slightly with the heel of your hand or the flat bottom of a drinking glass. 
9. Bake in the preheated oven for approximately 10 minutes (if baking more than one sheet at a time, bake for 6 minutes, then rotate the pans and bake for an additional 4 minutes).  Let the cookies stand for  3 minutes on the baking sheet before moving them to a wire rack to cool completely. 
10. Store in an airtight container until ready to assemble the ice cream sandwiches. 

Ice Cream Sandwich Assembly

1.  Remove the ice cream from the freezer 5 minutes before you plan to assemble the sandwiches & allow to stand until slightly softened. 
2. Use a large circle cutter to cut circles out of the sheet of ice cream.  
3. Place each circle onto the bottom of one cookie & top with a second cookie. 
4. Wrap each sandwich individually in plastic wrap.  Store in the freezer until ready to eat.  

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