C E L E B
E V E R
m i h
C p t h e C d V ejV ee
spirit of summer going into
fall with these homemade ice cream sandwiches.
Easy to make, the sweet treats are delicious after-
school snacks, weeknight morale boosters, and
desserts following casual dinners. This chocolate-
hazelnut version can be assembled in minutes,
especially if you toast nuts ahead of time. The
sandwiches are small yet satisfying; plan to serve and
savor one sandwich per person.
And put your foot down:
Summer isn’t over until the
ice cream runs out.
ICE CREAM SANDWICHES
PREP:25 MIN. FREEZE:3HR.
chocolate wafer cookies (such as
Nabisco Famous Chocolate Wafers)
cup chocolate hazelnut spread
cup chopped toasted hazelnuts
1. Spread flat side of each wafer with
hazelnut spread; set aside. Scoop
cream balls, about 3 tablespoons each;
keep in freezer until ready to assemble.
. To assemble sandwiches, remove ice
cream balls from freezer; let stand
1 minute to soften. Place 1 ice cream ball
hazelnut-spread wafers. Top with
remaining wafers; press gently together.
. Sprinkle edges with nuts. Place
sandwiches on baking sheet lined with
waxed paper; freeze 3 hours or until firm.
To store, freeze up to two weeks in self-
sealing plastic bags,
215 cal, 12g fa t (3gsat.fat),
14 mgchol, 127m g sodium, 26 gcarbo,lgfiber,
4gpro. Daily Values:3% vit.A ,l% vit. C,
Pam Anderson, w inner o f a Julia Child
Award, has w ritten several cookbooks
m ost recent is
The Perfect Recipe for Losing
Weight & Eating Great.
________ PAM 'S T IP
To toast and skin hazelnuts, spread
nuts in single layer on baking sheet.
until skins crackle. Wrap hazelnuts
in clean towel; let steam
minutes. Vigorously rub hazelnuts
in towel until skins flake off.
Any skins that remain add color
and flavor. For this somewhat
messy job, consider taking the
towel-wrapped nuts outdoors.
2 0 4
SEPTEMBER2008 BETTER HOMES AND GARDENS
P H O TO S : (P O R TR A IT ) M AU R A M cEVO Y; (IC E CREAM S A N D W IC H E S ) A N D Y LYO NS; F O O D S TY LIN G : JILL LUST