{"id":40644,"date":"2016-06-11T19:22:11","date_gmt":"2016-06-11T23:22:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40644"},"modified":"2016-06-11T19:28:02","modified_gmt":"2016-06-11T23:28:02","slug":"rhubarb-strawberry-ice-cream-sandwiches-%e8%8b%ba%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%82%a2%e3%82%a4%e3%82%b9%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40644&lang=en","title":{"rendered":"Rhubarb Strawberry Ice Cream Sandwiches \u82fa\u30eb\u30d0\u30fc\u30d6\u30a2\u30a4\u30b9\u30b5\u30f3\u30c9"},"content":{"rendered":"

\"53\"<\/p>\n

We recently had a wonderful ice cream sandwich<\/a> at a local ballgame.<\/p>\n

Their strawberry one was delicious and that inspired me to make ice cream sandwiches myself.<\/p>\n

\"45\"<\/p>\n

I was originally thinking of making cookies myself, but when I saw this at Trader Joe’s I thought this might work.<\/p>\n

\"46\"<\/p>\n

\"49\"<\/p>\n

These are a little thinner than I was initially picturing what the cookies for my ice cream sandwiches would look like, but they actually worked really well.<\/p>\n

\"47\"<\/p>\n

I didn’t make ice cream, but I did make strawberry rhubarb jam that I added to Trader joe’s soy ice cream.<\/p>\n

\"51\"<\/p>\n

Strawberry Rhubarb Ice Cream Sandwich<\/strong><\/p>\n

strawberry rhubarb jam (I made it with rhubarb, strawberries, and sugar (2:2:1)).
\nvanilla ice cream (I used Trader Joe’s soy ice cream)
\ncookies (I used Trader Joe’s Butter Waffle Cookies)1. Add jam to ice cream. Mix well.
\n2. Sandwich ice cream with cookies.
\n3. Let them rest in the freezer.<\/p><\/div>\n

\"50\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

We recently had a wonderful ice cream sandwich at a local ballgame. Their strawberry one was delicious and that inspired me to make ice cream sandwiches myself. I was originally thinking of making cookies myself, but when I saw this at Trader Joe’s I thought this might work. These are a little thinner than I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-40644","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40644"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40644\/revisions"}],"predecessor-version":[{"id":40667,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40644\/revisions\/40667"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}