If you are what you eat, we are currently part margarita (although I think we’re permanently part Margarita 🙂 ), part zucchini, part peach, and part ice cream sandwich.

We’ve been making ice cream sandwiches as a fun way to cool down at the end of the 100+ degree days. The possibilities for homemade ice cream sandwiches are nearly endless: any ice cream, sandwiched between any two cookies. It can be as quick and easy as you need, or as fussy as you want.

For the last batch that I made, we chose fussy over quick. Festive over classic. I converted a standard chocolate ice cream sandwich cookie recipe into a red velvet cookie. A soft, very red cookie with barely a hint of cocoa. Very pretty. And since red velvet is often paired with cream cheese, we filled the sandwiches with a tangy frozen yogurt.

You can cut any shape you like with that drawer full of cookie cutters or simply opt for the classic rectangle cookie. Either way, it will be a little messy. And a lot of fun.