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- Jan 11, 2006
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Friday is my boyfriend's birthday, and I decided since it's so nice out and it'll be warm I am gonna make iced cream sandwiches.
I found a recipe on allrecipe for a double chocolate cakey-texture cookie (I'm gonna do butterscotch chips instead of walnuts). http://allrecipes.com/Recipe/Chocola...es/Detail.aspx
My only problem is deciding about the iced cream. I have a gallon of Homemade (the UDF-brand, for people around here, if not, the super good kind) vanilla, but I am considering mixing in a little cool whip to get a better texture and then refreezing it.
Maybe I should try it first, my major concern is not ruining the iced cream or the cool whip in the process since they both depend so much on the air in them... Has anyone ever tried that before? I know I'd have to fold it in and do it as gently and minimally as possible.
What do you guys think? I'm rolling the edges of the iced cream in those tiny little confetti sprinkles, and I bought candles too.
I found a recipe on allrecipe for a double chocolate cakey-texture cookie (I'm gonna do butterscotch chips instead of walnuts). http://allrecipes.com/Recipe/Chocola...es/Detail.aspx
My only problem is deciding about the iced cream. I have a gallon of Homemade (the UDF-brand, for people around here, if not, the super good kind) vanilla, but I am considering mixing in a little cool whip to get a better texture and then refreezing it.
Maybe I should try it first, my major concern is not ruining the iced cream or the cool whip in the process since they both depend so much on the air in them... Has anyone ever tried that before? I know I'd have to fold it in and do it as gently and minimally as possible.
What do you guys think? I'm rolling the edges of the iced cream in those tiny little confetti sprinkles, and I bought candles too.