Last Saturday night I met up with a few of my Spanish friends who happened to be traveling through San Francisco. Earlier that day I found myself enjoying a glass of wine at the Ferry Building when I suddenly realized I should host an impromptu dinner for them! Dessert, of course, would be in the form of ice cream sandwiches. Not just any ice cream sandwich, the It's It — a San Francisco tradition since 1928 — is vanilla ice cream smashed between two oatmeal cookies, and then dipped in chocolate. Everything is so much cuter in mini form, so I made mine bite-sized. I prefer It's Its with mint chocolate chip ice cream rather than boring old vanilla, so that's what I used as well. To see how I did it — it's really simple, you can do it too! — read more
Mini It's Its
1 pint mint chocolate chip ice cream (or any other flavor of ice cream)
50 mini oatmeal cookies (I got mine at Bristol Farms)
1 bottle Hershey's magic shell chocolate syrup
- Set the cookies out, tops down, in pairs on a cookie sheet.
- Working quickly place a one teaspoon scoop of ice cream on top of one cookie. Top with another cookie to form a sandwich.
- Place in cookie sheet with the sandwiches on it in the freezer for 1-2 hours.
- Squirt one squirt of chocolate magic shell on top of each sandwich. Return to the freezer for another 30 minutes to an hour for the chocolate to harden.
- Take from the freezer, pop in the mouth and enjoy!
Makes 25 mini sandwiches.