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Ice Cream Sandwich Dips

Edy's® Slow Churned® Mocha Almond Fudge Light Ice Cream
12 graham crackers
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
2 tablespoons vegetable oil
cookie-decorating sprinkles


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Slow Churned Light Mocha Almond Fudge Ice Cream* sandwiched between fancy chocolate-dipped graham crackers makes a perfect summertime treat. For a fun activity, have the ice cream sandwiches pre-made, then let friends dip and decorate their own!

Line a 10-by-15-by-1/2-inch deep, rimmed cookie sheet with plastic wrap. Remove ice cream from freezer and let soften slightly. Spread ice cream into a rectangle approximately 5-by-10-by-1/2-inch thick. Cover with plastic wrap. Freeze until firm.

Cut or break graham crackers into squares. When ice cream is firm, cut into squares the size of the graham crackers. Working quickly, slide a spatula under the ice cream squares and sandwich between two graham crackers. Put into a sealed container and return to freezer.

Meanwhile, place chocolate and white chips in separate microwave-safe bowls. Add one tablespoon of oil to each bowl. Heat one bowl at a time in microwave oven on medium power (50%) for two to three minutes, stirring well until melted and smooth and bowl no longer feels warm. Repeat with the other bowl of chips.

Dip each ice cream sandwich into melted chocolate. Immediately decorate with sprinkles before chocolate hardens. Return to freezer in a sealed container. Can be made up to two days ahead. Makes 12 sandwiches.

Tips:
Freezing a slab of ice cream on a tray allows you to cut a smooth square of ice cream to place between the graham crackers.

If stored in freezer longer than two to three days, the graham cracker loses its crispness.

*Try substituting with any of your favorite Edy's® Slow Churned Light Ice Cream flavors.




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