This time of year, I'm cuckoo for
cookies and cream, ice cream that is. If I'm not careful, I can
polish off a whole pint, which is way more than the little label says
is a reasonable serving size. Since I can't promise that little pint
will last two days, tops, I've developed this little trick:
Let the ice cream sit out for a minute
or two to soften, then scoop half-cup servings into disposable paper
cups. Cover, and return these little personal portions to the
freezer. Grab one when the craving strikes and say farewell to those
guilt trips of “I can't believe I ate the whole thing.”
