Sandwich Ice cream
I’ll be upfront with you: making ice cream sandwiches from scratch is no joke, but don’t worry – it’s nothing we can’t do together! My humble advice is to focus on the ice cream first, since we know that really needs about 24 hours from start to finish.
Side note: once I make my custard base, I like to refrigerate it overnight or for somewhere in the neighborhood of 6 to 8 hours to make sure it’s nice and cold before churning. Then, once you churn the ice cream and transfer to your storage container, I recommend storing the ice cream overnight or for a full 8 hours to give it some much needed beauty rest; aka, give it time to freeze fully. This is especially important with this ice cream – due to the high alcohol content, the ice cream will take longer to become solid.
Peanut butter pie ice cream pop
Normally when I go radio silent in the ice cream blogosphere, I typically have pretty lame excuses…things like IBS (Irritable Blogger Syndrome), inability to achieve a healthy work-life balance, general blogger laziness, a hectic social calendar, or more often than not, an obsessive Type A personality that makes it impossible to actually enjoy my artistic hobbies due to paralyzing self-doubt and agonizing attention to detail.
My waffle phase was fun yet short-lived, because at Week 6 the nausea hit, and I wasn’t really craving much of anything other than plain toast with a little butter when I was feeling wild. As a bonafide foodie (aka someone who loves to eat all the things all the time), you can imagine how disappointing this all must have been. I’ve been waiting my whole life to be pregnant simply for the extra caloric intake, and now all of a sudden I was sipping ginger tea and sparkling water like my life depended on it.
I started to come out on the other side around Week 18, although it took me a few additional weeks to get back to my normal self. Then one day in Week 21, it was like someone flipped a switch in my brain and all I wanted was Mexican food…and peanut butter pie.
