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Seriously, it is still SO HOT here in North Texas. Sunday it was 106 degrees! We saw rain for the first time in over a month on Labor Day, and I’m so ready for a cool breeze. Give me a few years and I’ll likely be used to it, but right now this northern girl is M.E.L.T.I.N.G.
We’ve been attending a church with Saturday evening services since we moved, which is an awesome thing because my husband works on Sunday mornings, so we can go to church as a family and worship together. We’ve been hitting up the 7-Eleven or Marble Slab Creamery on the way home each week for either Sluprees or ice cream. And while that’s fun it’s starting to get a little bit expensive.
My August issue of Good Housekeeping magazine had an article on a fast & easy way to make Ice Cream Sliders. I figured if I made some of these in the early afternoon, they’d be perfect for Saturday evening after church treats. They’re delicious and of course you can use any kind of ice cream and soft cookie, I just happened to have some Lucerne Rocky Road flavor in my freezer at the time.
Rocky Road Ice Cream Sliders
4 scoops Rocky Road ice cream
8 Pepperidge Farm sugar cookies
Take your ice cream out of the freezer and sit for about 15 minutes to soften. Place one scoop of ice cream on the base of one cookie, then place another cookie on top and gently press down. Taking a spatula smooth out the ice cream edge and then roll the side in the sliced almonds. Place in a cupcake liner (I use the silicone ones which make for easy removal later) and freeze for at least 1 1/2 hours.
What’s your favorite ice cream treat?