For a few 4th of Julys during elementary school, Mom brought my brother and me along on her business trips to Arizona. While she analyzed the atmosphere from the tops of thin skyscrapers, we kids sat around our grandparents’ house, playing cards and shooting rubber bands at each other from across the living room. (Don’t ask.)
Mom came down before the holiday festivities began, and we all piled into her rental car after dinner. We drove to the Dairy Queen across town—a real treat compared to Rite Aid!—for dipped cones and dilly bars.
We were supposed to make the ice cream last until we arrived back at the house, but… Well, we used the excuse that they melted too quickly. But with the biggest sweet teeth in the family, my brother and I just couldn’t wait that long!
As the car pulled into the driveway, we dashed into the house, dropped our trash in the bin as we tore through the kitchen, and skidded to a stop on the back porch. When we rearranged the patio furniture, we could look out to the left to watch the fireworks show at the local high school. I always loved the red, white, and blue sparklers—they left glittery trails behind in the sky!
So for my final 4th of July recipe, I combined the best parts of those Arizona vacations. I put the ice cream into a sandwich (hoping it’d melt a littler slower) and decorated the cookies with dried blueberries and cherries to resemble my favorite fireworks.
This is how the ice cream sandwiches should look as you put them in the freezer. Don’t worry about the ice cream that leaks out the bottom—you can sneak a spoonful of that as a snack for later!
P.S. Have you bought your copy of my new cookbook, Table for Two? It’s available here for only $3.99!