Chocolate Ginger Ice Cream Sandwiches #IceCreamWeek

Chocolate Ginger Ice Cream Sandwiches #IceCreamWeek

 Welcome to Day #2 of #IceCreamWeek. As a kid, I adored ice cream sandwiches. In those Paleolithic times food-wise, that meant vanilla ice cream sandwiched between two artificially flavored chocolate wafers.

For #IceCreamWeek 2014, I decided to update my ice cream sandwich by making fudgy chocolate layers, about half as thick as a normal brownie, and in-between a vanilla ice cream base infused with ginger and flecked with tiny bits of crystallized ginger

Don't miss all the info about Ice Cream Week and the giveaway below the recipe. (Many thanks to our wonderful sponsors!) And visit all the participating bloggers for the 99 ways to make ice cream we're providing this week.

Chocolate Ginger Ice Cream Sandwiches

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99 Ways to Make Ice Cream #IceCreamWeek

99 Ways to Make Ice Cream #IceCreamWeek

I found a fun way to beat the heat in the dog days of summer - by celebrating ice cream. I hope you'll join me and a bunch of my blogging pals in a week-long ice cream, all-the-time event. We're each posting at least 3 ice cream recipes this week and there is a major giveaway, so come back here often, especially on Tuesday, Thursday, and Saturday when I'll be posting my recipes.

And of course, visit all my Ice Cream Week pals and their amazing ice cream creations throughout the week. The giveaway entry form is at the end of the post - don't miss it. The Ice Cream Week Giveaway is open to residents of the U.S. and Canada. It closes at midnight on August 31st. It's ONE WINNER TAKES ALL and you can enter every day on every participating bloggers' site!

If I counted right, by the end of the week, you'll have 99 ice cream recipes from us - not to mention plenty of chances to win great prizes in the giveaway, including lots of ice cream-making equipment and cookbooks with more ice cream recipes.

Here is the scoop (pardon the pun) on how Ice Cream Week 2014 works:

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Jerusalem or Israeli Cous Cous Salad

Jerusalem or Israeli Cous Cous Salad

Think of this as a chopped salad with a grain-like ingredient that’s not a grain or a pasta that doesn’t seem like pasta. That no-grain, un-pasta-like ingredient is Jerusalem or Israeli cous cous, a tiny, ball-shaped pasta called “pitim” in Hebrew. It is a versatile base for cold salads or hot dishes, and a nice change of pace for pasta-eaters.

 

You can buy Jerusalem cous cous in containers, generally in the ethnic or Middle Eastern section of groceries, but I bought mine from a bulk bin – less expensive and less wasteful, at least for us.

This salad combination began with a farmers market beet, politely requesting that I use it instead of leaving it to languish in my vegetable. How could I refuse? Normally I roast beets whole or halved, but that takes a while and I wasn’t up for heating up the house in the summer anyway. As I rummaged further, I found a leek and off we went.

Jerusalem Cous Cous Salad

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