What’s better than an easy to put together dessert that requires little prep time? Nothing! They come in especially handy when you are short on time and don’t want to spend all day in the kitchen. Over Labor Day weekend I was in charge of bringing dessert for our family BBQ. Normally, I make a trifle or a homemade pie because I really do love baking.
The problem is, baking takes time. I was short on time and wanted something fun and easy to eat outside. I knew we would be in the backyard all day by the pool playing with the kids and though these were the perfect handheld dessert.
You can really do as much or as little as you like. Make your own cookies or buy them, make your own ice cream or buy it – whatever makes sense for your schedule. Listen, there is no shame in the ‘put together’ game.
I decided to try out a first batch at home. Always a good idea with a new recipe regardless of it’s simplicity. Since I was making these for just us I decided to put a healthy spin on them. I used a double chocolate brownie gluten and dairy free cookie mix to make the cookies. After that I filled the center with raspberry sorbet to save on calories. I topped the outside with sprinkles and white chocolate chips which Trevor loved.
We really enjoyed the ice cream sandwiches but I decided to go with a full fat version for the party! Regardless of what you do here’s a few key steps I think will help:
Since you will freeze these after you assemble keep the cookies on the softer side. If you are baking make sure not to crisp them since they will harden a bit as they get cold.
Freeze them as you assemble. The OCD person inside me wanted to make them all and then put them away but these things will melt so quickly.
Make them as close to the time of party as possible – I think the day before is probably best.
Let me know if you have tried these before! It was so fun to mix cookie and ice cream flavors and I am going to try them again soon. I feel like they are such a fun and easy party dessert!