Recently I ordered this cool ice cream sandwich maker because who doesn’t love ice cream sandwiches? Why would I buy this contraption when I can just go buy a box of FatBoys at the grocery story?  Why not?  Think of all the possibilities of flavors and combinations!  It could easily be one of those one-hit-wonder gadgets that fill my overstocked pantry that will eventually be donated to my oldest daughter, who has a kitchen of her own.  But for now, I’m in ice cream sandwich heaven and love how batch number one turned out!  I can’t wait to make more. I followed Pampered Chef’s basic recipe as my introductory product testing. Stay tuned to see what my next concoction will be!

Easy Vanilla Ice Cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract

1. Place ice cream maker’s freezer bowl in freezer for at least 24 hours in advance. (I use a Cuisinart ice cream maker.)
2. Combine ingredients in bowl and whisk for 1 minute or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes.
3. Remove bowl from the freezer and attach stirring attachment and lid.
4. Set the timer for 20 minutes. Once the paddle starts rotating, pour the ice cream mixture into the bowl.
5. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Brownie/Cookie Ingredients

• 1/4 cup butter
• 2 tablespoons chocolate chips
• 1/2 cup sugar
• 1/4 cup plain low-fat Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/4 cup unsweetened cocoa powder

1. Preheat oven to 350 F degrees. Place the butter and chocolate chips in classic batter bowl. Microwave uncovered on HIGH for 30-60 seconds or until melted.
2. Add the sugar and whisk to combine. Let the mixture cool for 2 minutes before adding the next ingredients.
3. Add the yogurt, egg, vanilla and salt.  Whisk to combine. Add the flour and cocoa powder and whisk until just incorporated.
4. Use medium scoop to place one scoop of the mixture into each well of the ice cream sandwich maker. Spread the batter evenly to the edges.  (THIS IS IMPORTANT.  OBVIOUSLY, I didn’t do it and assumed it would spread.  It did not.  Oh well, they look like artisan ice cream beauties regardless.)
5. Bake for 8-10 minutes (on perforated baking sheet). Remove from oven and cool completely.
6. To build the ice cream sandwiches, press the frame onto one tray and put two slightly heaping large stainless steel scoops of soft ice cream into each well.  Spread evenly. Once all he wells are full, invert the other pan on top of the mold and securely attach. Freeze for at least 4 hours before releasing.

Yield: 6 servings, 500 calories each