Yummy Frozen Treats for Labor Day Weekend!

Here's some fancy frozen treats for your labor day bbq or end of summer celebration!!

Frozen Lemon Cream Sandwich
Yummy frozen lemon cream between butter waffle cookies rolled in pistachios.
Total Time: 20 minutes, Serves: 6

ingredients

• One 7-ounce container chilled crème fraîche
• 1/4 cup lemon curd
• Finely grated zest of 1 lemon
• 12 crisp butter waffle cookies
• 1/4 cup finely chopped unsalted pistachios

directions

1. Line a small baking sheet with wax paper. In a chilled bowl, using a hand-held electric mixer, beat the crème fraîche with the lemon curd and lemon zest until firm peaks form.
2. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top with the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hours.
3. Spread the nuts on a plate and roll the edges of the sandwiches in them. Serve at once.

Chocolate Chip Cookie Ice Cream Sandwich
Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. Dip the bars into crushed chocolate toffee candy to form a super crunchy shell.
Active time: 30 minutes, Total Time: 4 hours, Serves: 16

ingredients

• 1 package prescored break-and-bake chocolate chip cookie dough, at room temperature
• 2 pints vanilla ice cream, softened slightly
• 1/4 cup hot fudge sauce, warmed
• 1/4 cup salted roasted almonds, coarsely chopped
• 1/4 cup chocolate-coated toffee bits or one 1 1/2-ounce chocolate-coated toffee bar, coarsely chopped

directions

1. Preheat the oven to 350°. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
2. Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.
3. Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.
4. Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
5. In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away.

MAKE AHEAD The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

Gianduja Mousse Sandwiches
For a super easy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
Active Time: 10 minutes, Total Time: 30 minutes, Serves: 4

ingredients

• 1/2 cup chocolate-hazelnut paste, such as Nutella
• 1/4 cup crème fraîche
• 1 1/2 teaspoons brandy or hazelnut liqueur
• 1/2 cup heavy cream
• Chocolate wafer cookies, for serving

directions

1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.

Pictures and Recipes: Food & Wine Magazine