We’re not complaining in the least bit, but it looks like 2016 may be the year where no one will stop until we all figure out how to infuse alcohol in well – just about everything. Next up on the list of things you never thought would be boozy: Ice cream sandwiches (Oh, and they’re glittery too, which is also fun). After all, it is National Ice Cream Sandwich Day. To the creative alcohol innovators out there, keep on doin’ your thing.
- ½ cup vegetable shortening or Crisco
- 1¼ cups light brown sugar
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup Dutch-process cocoa powder
- ½ teaspoon vanilla extract
- 2 cups flour
- edible glitter
Spiked Ice Cream Ingredients:
- 2 cups of plain yogurt
- 1 cup of sugar
- 4 Tablespoons of Amaro Lucano
- 1/2 teaspoon of orange zest
- Make the ice cream first by mixing together the yogurt, sugar, orange zest and liquor in a bowl. Line a rectangular dish with plastic wrap, pour the mixture into the container and let it freeze overnight.
- Beat together the Crisco and the brown sugar with an electric mixer. Once mixed, add in the baking powder, salt, cocoa powder and vanilla.
- Mix in 1 cup of the flour, followed by about 2 tablespoons of water, then add the remaining 1 cup flour and another 2 tablespoons of water.
- Roll the dough out onto a floured surface to about 1/4-inch thickness. Cut into rectangles that are about 2 x 4 inches and place onto a baking tray lined with parchment paper.
- Bake for 8 minutes at 350 degrees Fahrenheit and then let cool in the freezer for about 2 hours.
- Take the froyo out of the freezer and remove from the container and plastic wrap. Cut the block into 1/2-inch slices and dip the sides in edible glitter.
- Add Crisco and light brown sugar into an electric mixer and beat until combined.
- Next add baking soda, vanilla, cocoa powder and salt into the mixer, and let it mix until fully combined.
- Divide the flour in half and add into the chocolatey mixture. It will be dry, so add in about two tablespoons of water and then mix until combined. Add in the rest of the flour and another two tablespoons of water and stir until no dry ingredients remain.
- Roll out dough on a floured surface to be about 1/4-inch thick. Cut into 2 x 4-inch rectangles.
- Place cookies on a baking tray lined with parchment paper and bake for eight minutes at 350 degrees Fahrenheit. Let cool and then place in the freezer for about two hours.
- Once the cookies have frozen, remove the boozy froyo and start assembling your sandwiches. Remove the froyo from the container and cut into 1/2-inch slices.
- Quickly dip the edges of the froyo into edible glitter and then place inside two chocolatey cookies. Place back in the freezer for about two hours before eating.