A simple, delicious, and sweet summer treat using the some of the rose hip jelly I made earlier this week, salted-butter breakups, and vanilla ice-cream. If you do not want to go through the hassle of making the jelly, use your favorite store-bought fruit jelly to brighten up your ice-cream sandwiches. I have the feeling that blackberry jelly would taste divine.
- Rose Hip Jelly (or fruit jelly of choice)
- a batch of Salted-Butter Breakups (I added a 1/2 cup of finely chopped bittersweet chocolate to the dough before adding the water)
- Vanilla Ice-Cream
- Chill the salted-butter breakups and jelly in the refrigerator for a couple of hours, so that they are both cold when assembling your sandwiches.
- Make room in your freezer for a level baking sheet.
- Remove your vanilla ice-cream from the freezer a few minutes before assembling the sandwiches. You want the ice-cream to soften so that it is scoop-able, but still hold its form.
- Break up your breakups, and match the pieces together into pairs.
- Spread jelly onto the bottom side of one of the cookies in each pair.
- Scoop about a tbsp of ice-cream onto the jelly, and sandwich the cookies together with the ice-cream and jelly in between.
- Set the assembled sandwiches onto a wax/parchment paper lined baking sheet.
- Place the sandwiches into the freezer for a couple of hours before serving.
- You may need to remove the sandwiches from the freezer a couple of minutes before serving to soften them slightly.