Monday, 27 February 2017

Cheese and Ham Breakfast Quesadilla

Post in collaboration with Avis




Continuing with my Icelandic blog posts cataloging our food and travel adventures, today I'm focusing on Breakfast and Brunch. Everything in Iceland is expensive and food is no exception. As such we quickly learned to eat as much as we could at breakfast which was included within the price of both hotels that we stayed in during our 5 day trip. I'm always very excited to see the breakfast offerings when on holiday as I think they tell a lot about the culture. Breakfast is of course as we all know, the most important meal of the day. Breaking our fast kick starts and fuels us for the day but breakfast foods vary wildly from place to place. I wasn't quite sure what to expect in Iceland but the breakfast buffet didn't dissapoint. Waffles, Smoked Fish, Pickled Fish, Salads, Open Sandwiches, Rye Bread, Mini Hot Dogs, Juice Shots, Sliced Cold Meats & Cheeses, Skyr and Feta plus the usual cereals, toast, jam yoghurt, bacon and eggs. I was particularly taken by what at first looked like a Pizza but turned out to be a Breakfast Quesadilla. I dissected it's contents before greedily consuming them and my attempt to recreate it is at the end of this post. An equally amazing Blueberry & Skyr smoothie recreation will follow at a later date #watchthisspace





Before we headed to Iceland I'd eagerly watched the Rejkayvik edition of Rick Stein's Long Weekends. One of the things he did that I was determined to also do was hard boil an egg in a geothermal spring. As it turned out our accommodation at Hotel Grimsborgir was pretty close to Hveragardurinn Geothermal Park where we could do just that. It was pouring rain on the morning that we visited but that didn't dampen our spirits. Perhaps the best bargain of our holiday we paid 200k each to enter and a further 100k to boil an egg (just over £2). Because of the rain the stream wasn't quite hot enough so instead we lowered our egg nets into a geothermal steam vent and left them for the required 13 minutes. A very surreal experience which resulted in undoubtedly the best hard boiled eggs ever. 



Prior to Iceland my most memorable recent breakfast and brunches were in Orlando and Singapore respectively. Savoury seemed to be the order of the day for Singaporean breakfasts with Pork Ribs, Congee, Nasi Lemak, Light & Dark Carrot Cake, Fish Balls and Dumplings all being perfectly acceptable breakfast food. Kaya Toast was a particular favourite of mine. Toast spread with coconut jam dipped in runny eggs mixed with soy sauce.

They sure know how to breakfast in the States with bottomless cups of coffee and eggs every which way. I absolutely loved their Oatmeal, Biscuits and Gravy, Pancakes and Hash Browns but still really don't get Grits?! We only managed three big breakfasts at IHOP, Hard Rock Hotel and Cracker Barrel. Orlando is booked again for 2018 so we'll score some more off the list. 






As always I have further foodie adventures planned for the months ahead, first is a family trip to the Shetland Islands at Easter, summer brings a fortnight by Lake Garda, Italy and in between I'm taking the sleeper train to London for a mini break. I love traveling by sleeper and just before arrival in Euston a breakfast tray is brought to your cabin. As welcome as it is, it's still rather early so provides the perfect excuse to indulge in brunch later in the morning. For my upcoming trip I've been checking out this roundup of the best brunches in London from the Avis Inspires travel and lifestyle blog. Duck & Waffle has long been on my hit list as has the ubiquitous Ottolenghi. Do let me know if there's anywhere else that should be on my radar. A Bloody Mary on the menu would be a bonus! 






Breakfast Quesadilla



2 x Mediterranean Herb Tortilla Wraps
Spray Oil
200g Grated Mozzarella Cheese
125g Thick Cut Ham, cubed
4 Spring Onions, finely sliced
Smoked Paprika
Chilli Flakes
Black Pepper

Preheat grill to medium.
Spritz the base of an ovenproof frying pan with Spray Oil.
Heat the pan on the hob and fry one of the tortilla wraps and flip it over till both the sides have turned golden. Set aside and do the same with the second wrap.
Put one wrap back in the pan and sprinkle half of the cheese, ham and spring onions over it. Season to taste with smoked paprika, chilli flakes and black pepper.
Place under the grill and cook until the cheese is melted and bubbling, then top with the second tortilla wrap.
Sprinkle over the remaining half of the cheese, ham and spring onions and season again with smoked paprika, chilli flakes and black pepper.
Pop the Breakfast Quesadilla back under the grill until the top layer is cooked to your liking.
Slice into wedges with a Pizza Cutter, knife or scissors and serve.


Be sure to catch up with my previous two post about our Edible Icelandic Adventures 

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Disclosure: This post is sponsored by Avis. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.

Saturday, 25 February 2017

Icelandic Lamb Soup and a trip round The Golden Circle



Food and travel are inextricably linked. Every time I go on holiday one of the highlights (OK I admit it, reasons for going in the first place) is the food. I wasn't entirely sure if this would be the case with Iceland but I was blown away by the food. Yes it was super expensive but it was also amazing. I've already blogged about Where we stayed in Iceland and what we ate in Reykjavik, now I'm going to take you for a trip round The Golden Circle, the island's main tourist route and share my recreation of the Lamb Soup we ate at Gulfoss. 






Kerio Crater Lake
We were completely blown way by the first stop on our Golden Circle journey. Just 5k from our apartment at Hotel Grimsborgir, Kerio is a 6500 year old explosion crater lake. The vivid red rock, colourful vegetation and greenish water make it a spectacular sight. Iceland's favourite pop star Bjork once performed a gig on a pontoon in the middle.


Geothermal energy is used to heat thousands of Greenhouses across the whole of Iceland, at night they glow spookily red like a horticultural version of the Northern Lights. Fridheimar is a truly unique food experience located within a tomato greenhouse. It's a restaurant with a small shop and I'd mistakenly thought we could just drop in and look around but you really need to be part of a pre-booked tour group or be dining. The smell of tomatoes as soon as you stepped in was mesmerising and took me straight back to my Granda Monearn's small greenhouse when I was a child. We'd not long eaten breakfast so lunch wasn't really an option, instead, despite the sun not being over the yardarm, I opted for a Bloody Mary and Foodie Boy had Tomato Ice Cream. Both were absolutely delicious and a return visit for their famous soup would be top of my list for any future trips to Iceland.


Geysir is the geysir after which all other geysers are named. Alas the Great Geysir itself hasn't really been active since 1916. Luckily its neighbour Strokkur is happy to regularly oblige to the delight of hundreds of tourists waiting poised with cameras to capture the moment. 


The furthest point on the Golden Circle is Iceland's most famous waterfall, Gulfoss, The Golden Falls. Its a spectacular two tier plummet of 32m. Alas no sunshine when we visited but it is known for producing spectacular rainbows. Our guidebook told us that the Cafe was famous for its traditional Lamb soup and it didn't disappoint. Made using local organic lamb and vegetables it comes with unlimited bread and butter and a free refill - best bargain of the whole trip! We each managed two bowls. I knew from the first spoonful that I wanted to try and recreate my own version. 


Girl had a sandwich whilst we feasted on Lamb Soup but I'd promised her that the next stop would be right up her street. Efstidalus is a dairy farm with a Restaurant and Ice Cream Cafe. You can watch the ice cream and cones being made and from the cafe windows you look right into the cows and calves in the cowshed whilst enjoying an ice cream. Another one I'd love to revisit to try out their restaurant. 


Snorkelling Silfra Fissure at Pingvellir National Park 
This was an absolute must do on our trip and didn't disappoint. We went snorkeling between the American and European tectonic plates with Iceland Adventure Tours. Getting in and out of the dry suits was an adventure in itself! The water is freezing cold - no geothermal springs here. The snorkeling trip itself takes about 30-40 minutes exploring the big crack, hall, cathedral and lagoon. The water is fantastically clear and the colours are brilliant. Visibility is around 100-150 meters. The water is probably the purest drinking water you'll find in Iceland so we all drank some - whether on purpose or accidentally! The hot chocolate, coffee and cookies afterwards were almost as welcome as tea and toast after childbirth. 


Now to try and recreate the Lamb Soup. Icelandic lamb is renowned for its flavour and quality - as is Scotch Lamb. Kjotsupa is a favourite throughout Iceland and apparently every household has their own recipe. The broth was wonderfully flavourful and I suspect that a Sheep Head was used to make it. We saw these on sale in the freezers of all the supermarkets. The vegetables in the broth were really chunky and rustic so I chopped mine likewise. I think it could also work really well with the addition of barley, rice or rolled oats to make a thicker stew. I was really pleased with my version but I'm sure it could be improved with using a freshly made lamb stock (with or without sheep head!) I stirred in some English Mustard to my second bowl which added a nice kick. It's the perfect dish to warm the cockles of your heart. To make my Kjotsupa I used some delicious Organic Scotch Lamb from Wark Farm in Aberdeenshire.


Icelandic Lamb Soup - Kjotsupa 
Serves 8 

4 x Lamb Leg Steaks (approx 800g) 
2 Onions 
1 large leek 
2 litres lamb stock (I used 2 stock cubes) 
3 sprigs Thyme 
3 sprigs Rosemary 
4 Carrots 
4 Potatoes 
1/2 Neep (Swede) 
1/4 White Cabbage 
Salt & Pepper 

Cut the lamb into bite -sized cubes and place it in a large soup pan along with the stock, and the roughly chopped onions and leeks. Bring to the boil then turn down the heat and simmer with the lid on for 1 hour. 
Add the sprigs of thyme and rosemary and the roughly chopped carrots, potato and swede and cook for a further 20 minutes. Finally add the chopped cabbage, season well with salt and pepper and cook for a further 10 minutes. 
Remove the thyme and rosemary sprigs before serving with unlimited bread and butter and free refills. 


Linking up to CookBlogShareSimply Seasonal and Recipe Of The Week

Be sure to catch up with my other posts about our Iceland Adventures

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Foodie Quine - Kjotsupa  - Icelandic Lamb Soup and a trip round The Golden Circle - Kerio Crater Lake, Fridheimar, Geysir, Gullfoss, Efstidalur, Snorkelling Silfra Fissure at Pingvellir National Park

Monday, 20 February 2017

What we ate and where we stayed in Reykjavik and Iceland


I have so much that I want to share about our amazing five day trip to Iceland that I really don't know where to start. My head is buzzing with recipe development ideas (mostly involving Lamb and Skyr) but I'm going to kick off by sharing a selection of what we ate in Reykjavik, the island's capital and where we stayed on our trip. Suffice to say we had an absolutely amazing holiday and totally fell in love with Iceland. The price of everything is eye-wateringly expensive (£15 for a cheese and ham sandwich!) but the food throughout our entire stay was absolutely wonderful no matter where we ate. Cafes at motorway service stations and tourist attractions in the UK could learn a lot from those in Iceland. 


We spent the first night in Keflavik which is where the airport is situated. Our accommodation was at Hotel Keflavik and was absolutely ideal for a one night stay. Breakfast there was particularly good and we soon learned to eat as much as we could to fill us up for the day ahead! For our first Icelandic meal we headed to Kaffi Duss at the opposite end of the town where I had the most amazing Grilled Icelandic Lambchops with red cabbage, rhubarb jam, baked potato, and brown sauce (thankfully not of the HP variety!) Boy had Lobster Soup with Whipped Cream, Foodie Loon had Bacon wrapped monkfish with glazed vegetables, potatoes and house specialty lobster sauce. Girl had Pizza. You can bring a horse to (Icelandic) water but you can't make it drink. 


For the following four nights of our stay we were in a luxury 2 bedroom apartment at the Grimsborgir Hotel. This was absolutely perfect for us with terrace, bbq and a private hot tub plus a buffet breakfast served in the main hotel itself. It is located just off the 'Golden Circle' route close to Pingvellir National Park. We had optimistically hoped to spot the northern lights from our hot tub but unfortunately cloud throughout our stay put paid to that. Our travel agent Kate at Travel Counsellors had organised wine and mini deserts for our arrival which was much appreciated. So glad we chose to stay outwith Reykjavik and hire a car, it was definitely the best option for us and provided much more freedom than being tied to tour buses. 


I had a checklist of both sights and food to tick off in Reyjjavik. First stop was Harpa, the capital's twinkling concert hall with seemingly ever changing glass panels overlooking the harbour. Much fun was had by both little and big people building towers on the beach with black volcanic rocks before heading along the waterfront to Jon Arnason's ship like Sun Voyager sculpture. Hot Dogs are a huge thing in Iceland and the place to go in Reykjavik is Bæjarins Beztu Pylsur which translates to 'the best hot dog in town'. We ordered one with the works - ketchup, sweet mustard, fried onion, raw onion and remolaði, a mayonnaise-based sauce with sweet relish. If truth be told I was rather underwhelmed although I did like the raw and crispy onion combo. Bitafiskur - pieces of dried fish - were an absolute must try. These are best served with lashings of Icelandic butter. Perhaps not for everyone but I got a real taste for them. The perfect snack with a tipple, much like pork scratchings. Reykjavik Chips was recommended to me by a number of people and most definitely did not disappoint. We went for a family box to share which unfortunately meant that we didn't have a cone to insert into the holes in the table. The chips themselves were amazing, skin on, twice cooked served with your sauce of a dozen different sauces. A Gull beer on the side finished them off perfectly.




Probably the most iconic building in Reykjavic is Hallgrimskirkja (as also cleverly seen in the the Reykjavic Chips logo - go back and look!) The silhouette of this immense white concrete church is stunning whilst the interior is very simple bar a huge pipe organ. We took the opportunity to light a candle in the church in memory of my cousin Valerie. She had traveled to Iceland and had hoped to do so again but sadly passed away last year. We used the money she bequeathed to fund our holiday. Well worth taking the elevator trip to the top of the 73m high tower for fantastic views. The sun came out at this point and we had a fantastic vantage point over the multicoloured houses of the capital. Time for a wander around the Old Harbour in search of further sustenance. Saegreiffin - The Seabarron was our destination located in a turquoise harbourside shed. The interior is far from salubrious with communal benches and plastic barrel seats. We tried their famous lobster soup and a grilled fish kebab. The kebab was fantastic but I found the soup rather wishy washy.



Whilst in the vicinity of Hallgrimskirkja I'd been told to look out for Braud & Co Bakery. The smell of their warm cinnamon buns baking was amazing and the taste more than lived up to the enticing aroma. Eaten so quickly I never even got a photo but well worth following your nose to their highly graffitied building. Lunch on our final day in Iceland was at Kaffivagninn. A slightly confusing self service system of ordering but we got there. Main meals come with a portion of their soup of the day and a coffee. A selection of traditional scandanavian and Icelandic dishes were on the menu and the cold Danish Smørrebrød looked tempting but we all opted for hot fish dishes quirkily served in frying pans. Fishpan Cod Loin au gratin with shrimp and bernaise for me, Panfried Fish Balls with onion butter and remoulade for boy and Fish Stew with rye bread and butter for Foodie Loon. Girl went to Subway for her lunch but joined us for desert of apple cake. Baby steps. 




Lamb and Fish are most definitely the most prevalent items on menus in Iceland although there was also chicken, pork, pizza, pasta and vegetarian options available. We really didn't see much at all in the way of beef. We did see both Puffin & Whale on menus but chose to avoid both for ecological reasons. Even without that concern I think fermented whale would be a step too far for my palate and no way would girl have let me eat Puffin as they are just too cute. My only souvenir from Reykjavik? Yup you've guessed it. Gin.





For further Icelandic inspiration Helen has blogged about travel and gastronomy at Fuss Free Flavours and Kavey Eats has sent a fascinating series of Postcards from Iceland. More Iceland travel and recipe posts to follow from me too. I've got a pan of Icelandic Lamb Soup bubbling away at the moment just waiting to be blogged about...


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Foodie Quine - Eating in Iceland and Reykjavik. Lamb, Seafood, Lobster Soup, Hot Dogs, Reykjavik Chips, Saegreiffin, Braud & Co Bakery, Kaffi Duss, Bitafiskur.

Be sure to catch up with my other posts about our Iceland Adventures

Wednesday, 15 February 2017

#experiencemercure Ardoe House Masterclass, Aberdeen


We're all really bad at not appreciating the things that are on our own doorstep. Ardoe House Hotel on the outskirts of Aberdeen is a place I've been on a number of occasions but pretty much always for functions or corporate events. As such I've never stayed in the hotel or made the most of their dining offering. To give it its full title, Mercure Aberdeen Ardoe House Hotel and Spa, is a beautiful 4-star 19th century mansion house set in 30 acres of tranquil Aberdeenshire countryside. It boasts 120 bedrooms and is situated just 3 miles outside the Granite City thus providing the perfect backdrop for a relaxing weekend. As such I was delighted to be invited to kick start my February with a culinary masterclass and overnight stay. My BFF was equally delighted to be asked to attend as my plus one but expressed reservations as to how hands on the masterclass might be. I was assured that it was just a demo so you can imagine her horror when she spotted aprons on the chairs!




On arrival at Ardoe we checked into our spacious twin room which was stylishly furnished with super comfy beds plus a seating and work desk area. The large bathroom had a walk-in shower and was kitted out with toiletries, robes and slippers. Complimentary soft drinks and snacks awaited alongside a Nespresso machine and an #ArdoeMasterclass Picnic Hamper was delivered containing a selection of scones with cream and jam, scotch egg, pork pie, chocolate brownies, local crisps and sparkling mineral water. Time to head down to the Masterclass and meet up with fellow bloggers John of The Everyday Man, Claire of Bee Waits and Alex & Ziggy of Scotland Travelaholic. Leading the Masterclass was Ardoe's Executive Head Chef Richard Yearnshire assisted by Senior Sous Chef Alan Clarke and Pastry Chef Daniel Grant. Time to don our aprons and roll up our sleeves!


The menu and recipes for the Masterclass had already been delivered to our room along with our Hamper and details of the event timings. The first instruction was 'the preparation of the pork belly needs to be cooked in advance over a three day period'. Luckily Richard explained that for a number of elements they would be working on a 'here's one we made earlier basis'. Phew, not sure we could have waited 3 days for our dinner. Richard took great pains to explain the ethos of the fine dining offering at Ardoe's Blair's Restaurant. As much as possible of the food is local with an emphasis on quality and provenance. A myriad of textures, flavours, temperatures and cooking techniques are used to prevent palate fatigue. We were wowed with techniques using brining, sous vide, salt baking, dehydrating, pané, vac packing, gels, jus, syrups and souffles.


Thanks to Ziggy at Scotland Travelaholic for the above couple of photos. I made a complete pigs ear at my attempt to shuck a humongous Isle of Skye Scallop. When it came to plating up we were again offered the chance to try our hand, I stepped back for this opportunity fearing another faux pas. However when it came to whipping up the souffle my BFF stepped forward and folded in the egg whites and cranachan base like a true pro. By this time our mouths were watering as we'd watched the first two courses being prepared, cooked and plated up but hadn't eaten a thing. The cooking smells were tantalising and when the souffle arrived from the oven we all grabbed a spoon and dug in. It would only have flopped and the sorbet melted if we hadn't.

A quick change of clothes to dress for dinner and at last with rumbling bellies and eager anticipation we headed to Blair's Restaurant to enjoy our Mercure Masterclass Meal. As expected everything tasted absolutely wonderful and all eight of us agreed that we enjoyed our meal even more having seen all the time, skill, techniques and sheer passion that had gone into creating it. Bar the scallops, pork and venison my personal favourite elements were the pork crackling ring, the Sloe Gin jus (surprise surprise!) and the onion tarte tatin. A sensational journey for the palate which truly captured the farm to fork ethos.

Hand Dived Scallops, Pork Belly, Beetroot Flavours.

Loin of 24hr Braised Shoulder of Venison, Onion Tart Tatin, Salt Baked Vegetables, Blackberry and Sloe Gin Jus.

Cranachan Souffle, Barra Berries, Whisky Sorbet

We enjoyed a post dinner drink in the Lairds Bar before retiring for the night. However upon entering our room we were met with a further treat to enable us to create our own Hot Toddies as a nightcap. It would have been rude not to partake! A hearty cooked breakfast was the order of the day to start Sunday morning before heading to the Spa for a swim, steam and sauna. The perfect end to a relaxing and educational #experiencemercure weekend break. 


Disclosure: This is a commissioned post for Mercure Hotels. We ate and stayed as guests of Mercure Aberdeen Ardoe House Hotel and Spa. All views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.

Monday, 6 February 2017

Ice Cream Cookiewiches ♥ Ice Cream and Choc Chip Cookie Sandwiches


14th February. Valentines Day. It's the sweetest time of the year for some, but for others it can be the day they love to hate. Whether you're celebrating with a loved one, drowning your sorrows a la Bridget Jones, doing it a day early with your girlfriends for Galentines Day or burying your head in the sand about the whole thing I've got some delicious deserts to share with you. It's your prerogative if you choose to share them with a significant other or keep them all for yourself. Cookies, Ice Cream and Sprinkles. Could there be anything sweeter?! Combine them all for the ultimate Sandwich and you have a heavenly desert. This year I will be spending Valentines Day in Iceland (the country) so it seems only appropriate that I've teamed up with Iceland (the shop) to showcase their Luxury Dessert range and share my recipe for Ice Cream Cookiewiches.





Can I share a secret? Valentine's Day is probably the worst time of the year to eat out as a couple. Prices are hiked up, people are squeezed in, there's an atmosphere of enforced romance, the staff really don't want to be there. The ideal solution could be a special meal at home. However if you go for that option you run the risk of spending more time slaving over a hot stove that gazing into each others eyes across the table. Time to harness the #PowerOfFrozen from Iceland Foods. Their range of frozen produce is tasty, convenient and absolutely perfect for when you want to enjoy quality food whilst spending time with someone special and not be stuck in the kitchen. With decadent desserts in mind I popped along to my local Iceland store and picked up a fantastic haul from their Luxury desert range. All were effortlessly easy to prepare with defrosting times ranging from 10 minutes to 1-1/2 hours. With a few accessories you can pimp and preen their presentation to perfection. 






French Crème Brûlée 

2 individual terracotta pots filled with a Madagascan vanilla custard base with caramel pieces included to create a crunchy glazed topping.

These cook from frozen under the grill in only 4-5 minutes. Deliciously decadent and reusable terracotta pots to boot. Be sure to let them stand for a further 5 minutes so the top crisps up nicely.





Raspberry & Prosecco Semifreddo
A creamy raspberry and Prosecco Italian style dessert made with marscapone cheese, topped with a raspberry compote and Heritage raspberry crumb. 
This only needs 10-15 minutes to defrost. Pure indulgence and simply must be served accompanied by a glass of Prosecco for the full effect.


2 Pot Au Chocolat
Creamy dark chocolate dessert made with real Belgian chocolate served in individual terracotta pots.
2 Exotic Mousse with Coconut
A thin sponge layer topped with passion fruit and mango mousse with mango pieces, coated in mango icing and decorated with desiccated coconut.
2 Chocolate & Hazelnut Marquise
A layered desert on a crunch hazelnut and milk chocolate base with chocolate flavoued sauce, chocolate flavour brownie and dark chocolate mousse. Decorated with dark chocolate velvet dusting.

Why have one desert when you can create your own sharing platter of three? The exotic tropical mouse makes a wonderfully refreshing contrast to the indulgent dark chocolate.


Very Berry Individual Cheesecakes
2 individual baked vanilla cheesecakes, topped with a sweet berry sauce, raspberries and wild blackberries.
These creamy fruity cheesecakes and their Westcountry Salted Fudge counterparts make the perfect end to a special Valentine meal.

If you'd like to go a step further and make your own desert, you can head to the freezers at Iceland and combine ready to bake cookie dough with luxury ice cream to make Ice Cream Cookiewiches. These can be made in advance and you can mix and match the flavours of cookies and ice cream to suit. The 100's and 1000's are optional and could be substituted with chopped nuts, grated chocolate or popping candy. My kids were the taste testers for this creation and they absolutely loved them! Cookiewiches (or Sandookies??!!) are the perfect sweet treat to share with any loved one on any day of the year. We should really celebrate love all year round for everyone special in our lives.




Ice Cream Cookiewiches ♥ Ice Cream and Cookie Sandwiches 
Makes 3 

1 Box Millie's at Home Ready to Bake Triple Choc Cookie Dough
Magnum Tub White Ice Cream
Hundreds & Thousands Sprinkles

Bake the cookies from frozen according to the pack instructions and allow to cool completely.
Remove ice cream from the freezer and stand at room temperature for 10 minutes.
Squeeze the pack and crack the thick Magnum white chocolate shell.
Spread a generous layer of the ice cream on the underside of 3 of the cookies and sandwich together with the remaining 3.
Tip some hundreds and thousands sprinkles into a small shallow bowl and roll around the edges of your cookiewiches.
Place the cookiewiches in a freezer proof container and return to the freezer for at least an hour before serving. 
Let stand at room temperature for 5 minutes before serving. 


For further Valentine's recipes utilising the #PowerOfFrozen take a look at these delectable deserts from my blogging colleagues
Veggie Desserts - Pistachio Blondies with Raspberry Swirl Hearts
Recipes From A Pantry - Lime, Mango & Pineapple Loaf Cake

The Hedgecombers - Wintry Summer Pudding


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Ice Cream Cookiewiches ♥ Foodie Quine - Ice Cream and Choc Chip Cookie Sandwiches and a round up of Iceland Foods Luxury Valentine Dessert Range #PowerOfFrozen

Linking up to CookBlogShare

Disclosure: This is a commissioned recipe for Iceland Foods. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.