I came across a recipe for saffron and cardamom panna cotta the other day and thought to myself, why make panna cotta when you can make ice cream? So, I played with the recipe a little bit and ended up feeling quite smug when I tasted the results. Imagine the best rice pudding you’ve had at an Indian restaurant, minus the rice, and cold. It was perfect for these 90 degree days we’ve been having, and also a great follow up to curry.

Recipe after the jump!

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ice cream sandwich picture

Deb from Smitten Kitchen did me in again. I now have in my freezer six generously sized homemade ice cream sandwiches…. and they are good…the cookies especially. I skimped on the ice cream, it isn’t homemade or even premium, and I certainly can taste the difference (but my wallet objected to spending the extra, and tonight the wallet won…) Still, these ice cream sandwiches were never really about the ice cream. No, they were about the brownie roll-out cookies, which I wanted the second I saw them. I managed to put it off for a week or so, but when five o’clock rolled around, and I knew that I had nothing to make for dinner that was worthy of posting on the blog, I couldn’t resist any longer. I did manage to show some restraint… I cut the recipe in half (which yielded 16 large round cookies… and yes, if you do the math, that means two of the resultant ice cream sandwiches are not in the freezer, but only one of those is in my stomach… thank God for roommates).

Recipe after the jump