Chilly Burgers

This is a Chilly Burger. It's the homemade cousin of an ice cream sandwich. There's a recipe for Chilly Burgers in my son's favorite cookbook and he is repeatedly asking me if we can make them.

They call for three things: 1) any variety of ice cream, sherbet, or sorbet, 2) round cookies, and 3) sprinkles. You can use any kind of ice cream, but we made our own strawberry sherbet. Vanilla, Chocolate, or Strawberry ice cream would work, as well as any variety of sherbet or sorbet your family enjoys. The recipe calls for either sugar cookies or chocolate chip cookies; we made sugar cookies. Any kind of sprinkle or decoration is appropriate for the sides, we used what we had in the pantry.

Without further ado, get ready for step-by-step instructions to what will be your children's most requested dessert!

Strawberry Sorbert

INGREDIENTS:

1/4 cup sugar
4 teaspoons cornstarch
1 teaspoon lemon peel
1 can fat-free evaporated milk
1 1/2 teaspoon vanilla extract
20 ounces strawberries, frozen in light syrup*
1 tablespoon lemon juice

*If you cannot find strawberries frozen in light syrup, use unsweetened frozen strawberries and add 1/4 cup sugar.

DIRECTIONS:

1. In a small saucepan, stir together sugar, cornstarch, and lemon peel. Stir in evaporated milk. Cook and stir over medium to medium-low heat until thickened and bubbly. Cook and stir for 2 minutes more.


I am always an advocate of having your children help with any and all parts in cooking. However, please use extreme caution and your discretion as to when they are ready to help near the stove top....I just couldn't resist showing you one of my seasoned, albeit obsessed-wth-all-things-ballet, helpers.


2. Remove from heat, cover, and chill about 1 hour or until completely chilled.


3. In a blender or food processor, combine strawberries and lemon juice. (If you are using unsweetened strawberries, add 1/4 cup sugar.) Cover and blend until smooth.


4. Stir strawberry mixture into chilled milk mixture until thoroughly integrated.



5. Pour into a 1 1/2- to 2-quart ice cream maker. Freeze according to the manufacturer's directions.



6. Cover and freeze about 3 hours or until sherbet is firm.


Recipe from everydayhealth.com

Click here for a printable version of this recipe.

Chilly Burgers

DIRECTIONS:

1. Make or buy ice cream, sherbet, sorbet.

2. Make or buy round sugar or chocolate chip cookies. We made sugar cookies. If you are making your own cookies, make sure you have a uniform size. To do this, right when your cookies come out of the oven, take a round cookie cutter or glass and cut each cookie while still warm.

3. Place one scoop ice cream, sherbet, or sorbet onto the underside of a cookie.


4. Place another cookie on top of the ice cream and press firmly until the ice cream fills the inside of the cookies and comes to the outer edge. If necessary, cut away any excess ice cream from the edges of the ice cream.



Martha would not be happy with me here and would have expected more perfection, but my kids did not care. I did trim some excess ice cream away, but didn't mess too much with it. When I did remove any excess, it was only because it bothered whichever child was pressing the cookies together. If the kids didn't care, neither did I. This process is to be fun, not perfect.


5. Immediately, roll cookie in plate of sprinkles or decorations. This part of the process needs to be efficient, but not necessarily rushed. If the process takes too long, the ice cream will start melting, the cookies will get soggy, and ice cream will start dripping into the sprinkles.


We had an assembly line with one child making a chilly burger and rolling it into the sprinkles at the time. When another child started the process, I moved onto step 6 with the first child's finished chilly burger.


6. Admire your children's work and then wrap in foil. Immediately place wrapped chilly burger in the freezer to set. This is the hardest part for my kids....patiently waiting. We eat the cookie scraps and any leftover ice cream, but the chilly burgers should set for another 3-5 hours before eating.



Recipe adapted from Better Homes and Gardens New Junior Cook Book