My ice cream brings all the boys to the yard…even when it’s miniature!
This recipe is from So Easy and it really is so easy. It’s three ingredients: vanilla wafers, chopped dark chocolate, and vanilla ice cream. I was excited to make it, but I figured since it was so simple, it was the kind of thing I (and you) could really personalize. I mean, there are some great flavors of dark chocolate out there…and ice cream…the wheels were turning!
First, I realized that for the vanilla wafers, I wanted to find an all-natural version. Of course, the box in our pantry that my mom bought recently had high fructose corn syrup and a ton of other crap in it. I had no idea if all-natural vanilla wafers existed, and was even less sure if I could find them without going to Whole Foods, but I was pleasantly surprised when I found these Country Choice Organic ones at Kroger!
Next, I knew that the chocolate needed to be this Vosages Black Pearl Exotic Candy Bar I bought last week after Leah recommended it. It’s dark chocolate plus ginger, wasabi, and black sesame seeds.
I had already eaten some on F*ck Calorie Friday and knew it was a winner.
For the ice cream, my first choice was coconut ice cream. It’s non-dairy, which would make my stomach happy, and, well, I love coconut. And it sounded like it would be perfect with the Black Pearl bar. But unfortunately Kroger did not have coconut ice cream. Argh. OK. My next thought was Haagen Dazs Five, which I also love…but they were out of vanilla! I thought the ginger might work, but it made me a little nervous. So…that’s how I ended up with Edy’s.
I went for the minis because it was cheaper and because I didn’t need a gallon of ice cream calling my name from the freezer. I hate when my food talks to me…and I hate when I listen!
I was feeling pretty self-righteous about my organic vanilla wafers until I opened the box and realized HOLY SHIT — they were tinier than the last guy I slept with!
(Yeah, yeah, yeah. Don’t Facebook message me if you think I’m talking about you.)
Because the cookies were so small, I realized, I didn’t need an ice cream scoop…I didn’t even need a spoon. I was thrilled because it meant I got to break out my favorite kitchen tool: the melon baller!
BALLIN’ OUTTA CONTROL!!!
Actually what was outta control was the fact that I had put the ice cream in the microwave to soften it and then it got too soft. Hmm….again…like the last guy I slept with. Weird!!!
OK, so you’re supposed to assemble the sandwiches and then roll the sides in the chopped dark chocolate. These were so little, I just decided to put the chocolate in the sandwich.
It was at that point I realized these were to ice cream sandwiches like sliders are to burgers.
Because I had over-softened the ice cream, things were quickly spiraling downward and I was making a huge mess, so I stopped at six and put them in the freezer. Later in the night I took them out and…HEYOH!
Oh…I was sorta hoping they grew while they were in the freezer like some sort of science experiment. Oh well. Pretty cute and damn tasty at that…maybe size doesn’t matter!
(It totally does.)