The classic combination of soft oatmeal cookies and creamy marshmallow filling in a fun ice cream sandwich.
Not only is the summer heat this year relentless, but it’s trying to destroy my marriage. Okay, not really, but it does have us sleeping in separate bedrooms.
My husband prefers to sleep in the guest bed in the basement where it is cooler, while I stay upstairs in our room because the bed is more comfortable. Before bed we kiss each other goodnight and head our separate ways. It’s terribly unromantic.
But our summer heat wave does have it’s benefits, like ice cream for breakfast, lunch, and dinner. I’ve done it, and I am not ashamed. I’ve been creating all sorts of fabulous frozen treats this year and these oatmeal cream pie ice cream sandwiches is one that I’m quite fond of.
Layers of fresh banana, ice cream, hot fudge, strawberry sauce, whipped cream, nuts, sprinkles, and a cherry on top. It’s the ultimate summer dessert.
The heat this summer is relentless. We’ve been trying to escape it as much as possible, whether it’s to the fountain at the park or an afternoon hike through the mountains. A few Sundays ago we decided to take a drive through some mountain passes and ended up in a small town cafe, where we enjoyed an old-fashioned banana split out on the patio.
It was nostalgic and delicious. I can’t remember the last time I had one. Before we had even licked the bowl clean, I was plotting to make my own ultimate banana split.
I realize it’s not summer for everyone right now, and I apologize to those of you who have to put up with all of these ice cream posts during the winter. But ice cream is all I want to eat. And popsicles, and sundaes, and banana splits, and snow cones. I would dive head first into a slurpee right now.
Subsequently, my ice cream machine is working overtime lately and this roasted apricot and honey ice cream is my latest creation.
Apricots are abundant right now in Utah. I picked up a bunch while at the farmers market on Saturday and I’m wishing now that I got a whole box.