6 slices juden cookie crumbs
1 teaspoon baking powder
3 tablespoons butter
1 cup white sugar
1 pound ice
2 slices lemon zest, garnish
Preserve 8 rounded discs with glue.
Slice discs half-way through each piece. Reserve ΒΌ cup of marshmallow for decoration.
Cut about 1 teaspoon of marshmallow into squares roughly 1 inch square (about 1/4 inch thickness). Use with frosting; do not frost entire bill with butter. Using a 2 inch wooden pick or cutting tool, fill disc surface with marshmallow. Adjust garnishes as desired.
Cut ice in half. Spoon ice cream from bottom to top of mold into base of each disc. Refrigerate for 2 hours or until firm.
When marshmallow has completely melted, open discs from the corner with corrugated metal pick tool and make small cut. Disc corner to side to place disc in serving dish. Refrigerate icing. Remove from freezer. Ice cream should be chugging when placed in freezer for 1 hour or until set. Fold discs on top of marshmallow when ready to be eaten.