Ice Cream Sandwiches

My sister took me to Napa and Sonoma Valley and we ended our vacation in San Francisco.  I feel fortunate that I have a wonderful sister that invited me to share an awesome vacation.  During our travel we visited a restaurant owned by Morimotto, the Iron Chef from the Food Channel.  We ordered his homemade ice cream sandwiches which were over the top delicious.  This recipe is a rendition of what he offered.  Good memories of my sister and I having fun!  Truly in Napa and Sonoma having fun is easy!  The air, relaxation and did I mention the grapes, you know the wine!

Cookie

1 tablespoon of cocoa
8 tablespoons powdered Sugar
7 tablespoons flour – sifted for best results
½ teaspoon on vanilla extract
1 large egg

Place sugar, flour, cocoa, vanilla and egg and mix with an electric mixer for 2 minutes.  Refrigerate covered for 3 hours.  Preheat a 350 degree oven.  Cover a large baking sheet with parchment paper.  Divide dough into 6 portions and make a circle on the parchment paper.  With fingers press out dough until a 3” circle has been made.  Bake in the 350 degree oven for 6 minutes until edges are lightly brown.   With gentle hands and a spatula remove cookies from parchment paper and place on wire racks to cool.  Repeat procedure.  The recipe should make 12 cookies.  Cool completely

Filling

2 cups of Baskin Robin Vanilla Ice Cream – softened
chopped pecans

Garnishing ingredients

Cool Whip or Whipped cream
Hot Fudge Sauce
Maraschino cherries for garnishing

Once cooled spread about 1/3 cup of the ice cream onto 6 cookies.  Top with the cookie, roll the sides in the chopped pecans and immediately place on cookie sheet in the freezer until hard frozen.  When ready to serve top with hot fudge, cool whip, and a cherry.

You can enjoy these ice cream sandwiches with a dessert wine or a bottle of Proseco.  Trust me on this, they both are delicious with the ice cream sandwiches.  I know you are going to have fun responsibly and at home!  Enjoy!