Cereal Milk Ice Cream Sandwiches Food

CEREAL & MILK ICE CREAM SANDWICHES

Cereal & Milk Ice Cream Sandwiches image

Go ahead and buy those sweet cereals you normally stay away from. This is dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons Cap'n Crunch cereal
2 tablespoons Froot Loops cereal
2 tablespoons Fruity Pebbles cereal
3/4 cup dulce de leche ice cream, softened
4 Rice Krispies treats (2.2 ounces each), halved lengthwise
1 tablespoon hot caramel ice cream topping, warmed

Steps:

In a shallow bowl, combine cereals. Spread ice cream onto the bottom half of each Rice Krispies treat. Drizzle with ice cream topping. Replace top half of Rice Krispies treat. Rolls sides in cereal mixture. Place on a baking sheet; freeze for at least 1 hour.

Nutrition Facts : Calories 381 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 427mg sodium, Carbohydrate 70g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

ICE CREAM SANDWICHES

Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)

Steps:

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

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