 | | Directions |
- Allow the ice cream to soften slightly by setting at room temperature for a short time. It is ready when it is easy to scoop. If the ice cream begins to soften too much while working with the cookies you may have to return it to the freezer for a time to firm up slightly.
- Work with 4 to 6 cookies at a time. Place them top side down on a cookie sheet. Then scoop approximately 1/4 to 1/3 cup of ice cream on top of each. The amount you use will depend on the size of your cookies and how thick you want them to be. Note: You can bake your own cut out heart-shaped cookies or purchase them from your favorite bakery. The cookies can be decorated colored sugar or sprinkles if you prefer but you may want to avoid using frosted cookies because they would be harder to work with.
- Once each cookie has been topped with ice cream, place a cookie on top of the ice cream with the right side facing up.
- Gently press the cookies together to spread out the ice cream. If the ice cream squeezes out the sides, use the flat side of a knife or icing spatula to scrape off the excess ice cream from around the edges between the cookies.
- Once you have the ice cream cleaned off the edges, place the cookies on a cookie sheet and place in the freezer until the ice cream has hardened.
- Continue to work on your cookies in this manner until they are all prepared.
- Once all the cookies have hardened in the freezer they can be wrapped individually in plastic and then stored in a container in the freezer or they could be layered in a container with a piece of wax paper in between the layers to keep them from sticking together.
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Prep Time: 45 minutes
|  | | Ingredients | | - | | Strawberry ice cream (or preferred flavor) |
| - | | Heart -shaped sugar cookies (homemade or store bought) |
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