Personalize Your Pint:
Spruce up store-bought ice cream with the addition of fruit jam, syrup, cookie pieces or candy bits by allowing the ice cream to soften at room temperature until malleable. Mix in any extras and then return to the freezer to harden in the container.
Consider the Crunch:
Cookies make a wonderful ice cream topping — as long as they are crunchy enough to hold up to the cream. While cookies like biscotti are good for the adults, a kid-friendly variety like chocolate chip or sugar cookies can be left out to dry overnight. Alternatively, dry them on a baking sheet in a 350 degree F. oven for 5 to 10 minutes.
Just a Dab Will Do Ya:
Chef Bruce Weinstein, author of the Ultimate Ice Cream Book (William Morrow, 1999), cautions not to overpower the ice cream with additions. "I wouldn’t use more than one half cup of goodies per pint of ice cream," he says.
Ice Cream Sandwich A La Minute:
Weinstein has this tip for freshly made ice cream sandwiches using store-bought cookies and an ice cream. Find two large cookies, approximately the diameter of a pint container in a favorite brand and flavor. It’s essential that the ice cream be frozen as solid as possible. Remove the lid, lay the container on its side and with a large serrated knife, such as a bread knife, slice into 1/2-inch thick rounds, then peel the container away. Lay the slices between the cookies and create a perfect ice cream sandwich. These can be wrapped individually and kept in the freezer for a couple of weeks, says Weinstein.
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