Timetable: 1 ½ hours/Group size: small-mediumYields : 1 sushi roll per scoopToolbox:
Vanilla ice cream
Black sandwich cookie
Pistachio ice cream
Fruit by the Foot
Raspberry ice cream
Scoop vanilla ice cream onto a piece of wax paper. Cover with wax paper and flatten to 1½ inch thickness using rolling pin.
Scoop a thin layer of raspberry ice cream along the length of flattened vanilla ice cream, cover with wax paper and flatten again. Repeat with pistachio ice cream.
Wrap the 2 sides of the wax paper together, pressing the ice cream into a 1½ inch by 7½ inch roll. Place in freezer.
Freeze roll for at least an hour until firm.
Put cookies in a plastic bag; crush with a rolling pin or your hands to make fine crumbs. Lay them flat on a piece of wax paper.
Remove ice cream roll from the freezer. Cut them into 1½ inch circles and allow them to defrost for 2 minutes.
Unwrap the individual rolls and press them into crumbs, but only coat the edges. Freeze again until firm.
Serve on a plate with a small scoop of pistachio ice cream (to resemble wasabi), some red Fruit by the Foot (to resemble ginger), and chocolate sauce (instead of soy sauce). Eat them with chopsticks for extra fun.
Tips:To keep ice cream from melting too quickly, chill a metal baking sheet in the freezer and use it as your work surface to roll and cut the ice cream.