Honey walnut ice cream sandwiches.
Chewy, walnut cookies sandwich a thick layer of your favourite ice cream. This recipe is also delightfully easy to make.
Photo Courtesy/WALNUTINFO.COM
Makes about 15 to 18 sandwiches
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup honey
1 egg
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 1/2 cups walnut pieces, toasted
1/2 cup dark chocolate chips (optional)
Ice cream
Toasting walnuts
In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about one to two minutes. Set aside and let cool.
Heat oven to 350 F.
In a medium bowl, cream butter and sugar together with a hand mixer, about two minutes. Add honey and egg, beat to incorporate.
Sift together flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture to wet ingredients and stir to combine.
Mix in walnut pieces and chocolate chips.
Evenly place 1 tbsp portions of cookie dough two inches apart on a parchment-lined baking sheet and bake for 10 to 12 minutes or until edges are light golden brown. Let cool.
Place a scoop of ice cream on the bottom cookie, then gently top the ice cream with a second cookie.
Repeat process with remaining cookies and ice cream. Serve immediately or wrap individually in plastic wrap and place in freezer for up to two weeks.
Tips
• For a chocolate cookie dough, substitute 3/4 cup flour with 3/4 cup cocoa powder.
• For even more variations, pat chopped walnuts, shaved chocolate, toasted coconut, chopped chocolate candies or sprinkles onto the sides of the sandwiches.
• The cookie dough can be prepared in advance and stored in the freezer for up to two weeks.
• The walnut cookies can be baked in advance and kept in an air-tight container for three days or in the freezer for up to two weeks.
~ Recipe courtesy of walnutinfo.com
Watermelon ice cream cones
These sundaes are the perfect warm-weather treat. They have less calories than traditional ice cream cones and won't melt in the heat. Use an ice cream scoop to help shape the watermelon.
Pineapple cream cheese frosting (recipe below)
1/2 cup drained crushed pineapple
1 cup reduced fat plain cream cheese
1/4 cup icing sugar
1/2 tsp vanilla extract
Cones
1/2 cup pineapple cream cheese frosting
8 ice cream cones
1/2 cup dried sweetened cranberries
1/2 cup vanilla yogurt
8 scoops seedless watermelon
Coloured sprinkles for decorating, if desired
Frosting
Squeeze drained pineapple through paper towel or cheesecloth until very dry; set aside.
In a medium bowl, beat together cream cheese and icing sugar until fluffy. Beat in vanilla. Mix in pineapple.
Keep refrigerated.
To make
Pipe 1 tbsp of frosting into the bottom of each cone. Divide cranberries over frosting. Top cranberries with yogurt. Place an ice cream scoop of watermelon on top of each cone and top with sprinkles if desired. Serve immediately.
~ Recipe courtesy of www.watermelon.org