Cookie crumble is a favorite ice cream that can be made from a variety of ingredients. Use previously baked and cooled gluten free cookies, brownies, or even runny fudge to give this ice cream various colors, flavors, and textures. Make it interesting. Add butterscotch fudge and chocolate brownie together in the ice cream. Mix well. If it becomes soupy while mixing, place back in the freezer for a few minutes to firm back up. Or, make it before dinner, refreeze it, and enjoy as an evening treat. This is a good way to make it if you have low dexterity.
Pre Cook Preparation:
A. Timer set to the time to begin preparation
B. Stay with ice cream to stir
Meal Adaptations:
Physical Accommodations:
Electric mixer
Large handled mixing spoons
Visual Accommodations:
Easily identifiable labeled ingredients
Brightly colored measuring cups, spoons, and bowls
Potential Food Allergy or Intolerance:
Ice cream (gluten, lactose)
Meatless Preparation Avoid:
Ice cream
Substitute with: ________________
Utensils:
Bowl
Spoon
Pan: None
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
1/4 cup of crumbled brownies (gluten free), or
1/4 cup crumbled cookies (gluten free)
1/4 cup runny fudge
2 cups of vanilla ice cream (almond or soy)
Preparation time: 5 minutes
Preparation:
1. Scoop 2 cups of vanilla ice cream into a bowl.
2. Add 1/4 cup of crumbled brownies (gluten free), or
1/4 cup crumbled cookies (gluten free)
1/4 cup runny fudge
3. Stir well.
Cook Temperature: None
Cook Time: None
Servings: 1
Storage Solutions: Round containers in individual servings
Counter safe: A few minutes
Fridge safe: None
Freezer safe: 1 to 2 months * Per What's Cooking America Storage Chart link in Resources
Reheat Instructions: None
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