30 BEST ICE CREAM SANDWICHES FOR SUMMER
These ice cream sandwich recipes are more than just vanilla ice cream and chocolate wafers. They're fruity, nutty, and way more versatile than you think.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BLACK AND WHITE BROWNIE ICE CREAM CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
- In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
- Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
- To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.
RED, WHITE AND BLUE ICE CREAM SANDWICHES
Turn old-fashioned ice cream sandwiches into patriotic treats in just 10 minutes!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 to 6 ice cream sandwiches
Number Of Ingredients 0
Steps:
- Drizzle the sandwiches with melted red and white candy melts to look like stripes, then spoon melted blue candy melts onto one end, sprinkle with white nonpareils and freeze.
BLACK-AND-WHITE ICE CREAM SANDWICHES
Mint chip ice cream (or the flavor of your choice) is the filling between tender chocolate cookies that have been dipped halfway into white chocolate.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined baking sheet. Using metal spatula, shape each mound into 3- to 3 1/2-inch square; freeze squares.
- Beat butter and sugar in large bowl until smooth. Beat in egg yolk and vanilla. Sift flour, cocoa and salt onto butter mixture. Stir until blended and soft dough forms. Gather dough into ball; flatten into rectangle. Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle. Place dough, still between waxed paper sheets, on baking sheet. Chill until firm, at least 1 hour and up to 1 day.
- Position rack in center of oven and preheat to 300°F. Line large baking sheet with parchment paper. Peel top sheet of waxed paper off dough. Trim dough to 12 x 9-inch rectangle; cut dough into twelve 3-inch squares. Transfer squares to parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch apart. Bake until cookies are firm to touch, about 20 minutes. Cool cookies completely on sheet.
- Melt white chocolate in medium metal bowl set over saucepan of barely simmering water, stirring until smooth (do not allow bottom of bowl to touch water). Remove bowl from over water.
- Holding corner of 1 cookie, dip cookie into melted chocolate until half covered on diagonal, tilting bowl if necessary to submerge. Shake cookie gently to allow some excess chocolate to drip back into bowl. Return dipped cookie to parchment-lined baking sheet. Repeat with remaining cookies and white chocolate. Freeze cookies until chocolate coating is firm, about 10 minutes.
- Arrange 6 cookies, flat side up, on work surface. Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze sandwiches. (Can be made 4 days ahead. Keep frozen.)
BLACK PEPPER ICE CREAM SANDWICHES
Soft and cakey, peppery ginger cookies are perfect anchors for a melty dessert that's chilly and spicy all at the same time.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 18 sandwiches
Number Of Ingredients 14
Steps:
- Arrange 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper in a medium bowl; set aside. Beat the brown sugar and butter together with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Scrape down the sides, add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined.
- Shape the dough into walnut-sized balls, about 1 tablespoon each, then roll them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly.
- Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
- Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between pairs of cookies. Re-freeze for at least 2 hours.
- Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately or individually wrap in plastic and keep in the freezer for up to 1 week.
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