2 crowd-pleasing ice cream desserts

It doesn't need to be sweltering hot outside to enjoy the cooling, creamy richness of ice cream. These two recipes are delectable all year.

Whoever had the idea to put together ice cream and cookies was a genius. Here are two recipes to try: one with chewy cookies and one with crunchy cookies, each with their own secret ingredient.

Here's a fuss-free treat that looks impressive but takes only 15 minutes of your time. And it's fun to make — mostly, you roll balls of ice cream in crushed cookies! The amaretti cookies add a wonderful almond flavour and delicious crunch.

Prep time 15 min

Serves 4

• 250 g (1 c) crushed amaretti cookies
• 500 ml (1 pint) chocolate ice cream
• 60 ml (4 tbsp) prepared chocolate fudge topping
• 60 ml (4 tbsp) whipped cream
• Maraschino cherries

1. Place the cookies on a sheet of wax paper. Scoop the ice cream into four balls and roll the balls in the cookie crumbs. Place balls on a plate and refreeze until firm.
2. Spread a thin layer of the chocolate ­topping on four small plates. Cut each ball into four wedges. Arrange the wedges on each plate. Add a dollop of whipped cream and a maraschino cherry.

Amaretti are small Italian almond cookies available in many grocery stores. If you can't find them, use crushed almond biscotti or Chinese almond cookies. Or change up the flavour by using crushed graham crackers.

These corner-store favourites are easy to make at home. A box of chocolate cake mix can be quickly transformed into rectangles of soft cake-like cookies for sandwiching the ice cream. Just cut a rectangular box of ice cream into thick slices and you're ready to assemble.

Prep time 50 min 

Cook time 10 min 

Makes 16

• 1 pkg (577 g/18 1/4 oz) chocolate cake mix
• 50 g (1/4 c) shortening
• 56 g (1/4 c or 1/2 stick) unsalted butter or margarine, softened
• 1 egg
• 15 ml (1 tbsp) water
• 5 ml (1 tsp) vanilla extract
• 1 l (32 oz) ice cream, any flavour (in a rectangular box)

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the cake mix, shortening, butter or margarine, egg, water and vanilla. Beat until well-blended. Divide into four equal parts.
3. Between wax paper, roll one part into a 15 x 25-centimetre (six x 10-inch) rectangle. Remove the top piece of wax paper and flip the dough onto an ungreased baking sheet. Score the dough into eight pieces, each 7.5 x six centimetres (three x 2.5 inches). Repeat with the remaining dough.
4. Bake until puffed, eight to 10 minutes. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on the baking sheets.
5. Cut the ice cream into 16 slices, each 7.5 x six centimetres (three x 2.5 inches). Place the ice cream between two chocolate cookies and wrap in plastic. Freeze on a baking sheet overnight. Store in an airtight container.

Make a double batch of these grab-and-go treats to keep in the freezer. Wrap each sandwich in plastic then store in an airtight plastic tub in the freezer for up to two months.

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