Squeezed in the Middle

key lime ice cream sandwiches

Growing up as I did in a house filled with junk food, I had many options. Cookies lined the shelves, each vying for my attention, screaming "Pick me!"

Passing over crunchy chocolate chip, I would quickly made my way to the sandwich cookies. Nutter Butters were my all-time favorites. So much so that my homemade variety appears on the cover of my upcoming cookbook.

I waited all year for Girl Scout cookie season, particularly for the Do-Si-Dos. I’m not sure if it’s the cookies or the filling that I love more. If I had to choose, I would say it’s those soft, peanut-buttery middles.

Baking cookies from scratch allows you to think outside the cookie box for filling ideas. Of course, there is the classic cream filling (think the “stuff” of Oreos), which you can make at home by creaming three simple ingredients: butter, powdered sugar and vanilla. I love adding citrus zest, espresso powder, cocoa nibs or even peanut butter for a twist. Heck, you can even fold in Cap’n Crunch cereal. The beauty of a filled cookie is there are endless possibilities.

To add a little more fun to your summer barbecues, bring along some sandwiches, of the sweet variety. All you need is either store-bought or homemade cookies and several pints of ice cream in your favorite flavors — then scoop away! Your guests will have as much fun creating different combinations of ice cream sandwiches as they will eating them.

frozen banana ice cream sandwiches

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Try making:

Hedy's Key Lime Pie Ice Cream Sandwiches (pictured above)
Food Network Magazine's Praline Ice Cream Sandwiches

Hedy Goldsmith, a 2012 James Beard Award finalist for Outstanding Pastry Chef, is the executive pastry chef for the Genuine Hospitality Group of restaurants including Michael’s Genuine Food & Drink in Miami and Grand Cayman, and Harry’s Pizzeria in Miami. Now in her second season of Cooking Channel’s Unique Sweets , Hedy has appeared on Food Network’s The Best Thing I Ever Ate and lauded in The New York Times , People , Wine Spectator Bon Appétit , The Huffington Post and Food & Wine magazine. Hedy’s first cookbook,  Baking Out Loud: Fun Desserts with Big Flavors  (Clarkson Potter / Publishers), will be released October 2.

Next Up

Here’s the Scoop on Homemade Frozen Treats: DIY Ice Cream, Sorbet and Sherbet

Give homemade frozen treats a try with these recipes for ice cream, sorbet and sherbet. Stars like Ree Drummond give you recipes that come out fruity, extra-chocolatey and absolutely delicious.

Gelato vs. Ice Cream: What's the Difference?

One is American and one is Italian. The differences don't stop there.

How to Make a Showstopping Ice Cream Pie in Any Flavor

Chill out this summer with the coolest pies!

This Is the Answer to Mess-Free Ice Cream

You’ll eat this so moch-i this month!

Frozen Custard vs Ice Cream: What’s the Difference?

One key ingredient sets these frozen sweet treats apart.

DIY Ice Cream Bar Ideas to Make Now

Get sweet satisfaction on a stick.

11 Ice Creams Worth the Trip, According to Food Network Staffers

Here's the scoop on the best spots across the country.

All the Freebies and Deals You’ll Want to Scoop Up This National Ice Cream Day

Every ice cream lover’s favorite holiday is coming July 16.

On TV

Outchef'd

8am | 7c

Outchef'd

8:30am | 7:30c

Chopped

11am | 10c

Chopped

12pm | 11c

Beat Bobby Flay

1:30pm | 12:30c

Beat Bobby Flay

2:30pm | 1:30c

Beat Bobby Flay

3:30pm | 2:30c

Beat Bobby Flay

4:30pm | 3:30c

Beat Bobby Flay

5:30pm | 4:30c

Beat Bobby Flay

6:30pm | 5:30c

Beat Bobby Flay

7:30pm | 6:30c

Beat Bobby Flay

8:30pm | 7:30c

Beat Bobby Flay

9:30pm | 8:30c
On Tonight
On Tonight

Beat Bobby Flay

10pm | 9c

Beat Bobby Flay

10:30pm | 9:30c

Beat Bobby Flay

11:30pm | 10:30c

Beat Bobby Flay

12:30am | 11:30c

Beat Bobby Flay

1:30am | 12:30c

Beat Bobby Flay

2:30am | 1:30c

Beat Bobby Flay

3:30am | 2:30c

What's New