3

3

00:04
00:46
01:33


3


475g
6
175g
1


1.3
2.(1)30
3.500W1305
4.(2)(3)
5.30

----


3


475g
6
40g
100g
260g
11/2


1.3
2.21(1)30
3.
4.500W1305
5.(2)(4)(3)
6.30

---


3


475g
6
340g


1.3
2.21(1)30
3.(2)

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CHOCOLATE SPRINKLES ICE CREAM SANDWICHES
Servings: 3

INGREDIENTS
1 pint vanilla ice cream
6 double chocolate cookies
1 cup rainbow sprinkles

PREPARATION
1. Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
2. Lay out 3 chocolate cookies and place a pint slice on top of each. Place another chocolate cookie on top of each sandwich. Remove the ice cream packaging.
3. Freeze for 30 minutes.
4. Pour the sprinkles into a shallow dish.
5. Remove the ice cream sandwiches from the freezer and roll the sides in the sprinkles, completely covering the ice cream.
6. Freeze for 30 minutes more before serving.
7. Enjoy!

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STRAWBERRY SHORTCAKE ICECREAM SANDWICHES
Servings: 3

INGREDIENTS
1 pint strawberry ice cream
6 sugar cookies
cup crushed graham crackers
cup crushed freeze-dried strawberries
1 cups white chocolate chips
1 tablespoons coconut oil

PREPARATION
1. Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
2. Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
3. Freeze for 30 minutes.
4. In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
5. In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
6. Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
7. Freeze for 30 minutes more before serving.
8. Enjoy!

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COOKIE DOUGH ICE CREAM SANDWICHES
Servings: 3

INGREDIENTS
1 pint chocolate chip cookie dough ice cream
6 chocolate chip cookies, divided
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

PREPARATION
1. Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
2. Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
3. Freeze for 30 minutes.
4. In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
5. Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
6. Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
7. Enjoy!

#TastyJapan #