CHOCOLATE COOKIE ICE CREAM SANDWICHES
Homemade cookies and fun fillings add up to awesome ice cream sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 to 18 sandwiches
Number Of Ingredients 10
Steps:
- Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
- Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
- Ice cream and filling combinations:
- Black raspberry ice cream, raspberries and fudge sauce
- Mint chip ice cream and marshmallow cream
- Chocolate ice cream, dulce de leche and fudge sauce
- Vanilla ice cream, fudge sauce and cherry jam
COOKIE ICE CREAM SANDWICHES
Ree uses two flavors of store-bought dough to make the cookies for these shortcut frozen treats. Using ice cream from round pints (rather than a rectangular tub) lets you cut perfect circles to sandwich between the cookies. Dipped in melted chocolate and a flurry of sprinkles, they're a hit with both kids and adults.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
- While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
- Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.
CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES
Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat
Provided by Donal Skehan
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12 sandwiches or 24 cookies
Number Of Ingredients 9
Steps:
- To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
- Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
- Sift in the flour and baking powder, then mix well with a wooden spoon.
- Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
- Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
- Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
- Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
- Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE "I SCREAM" COOKIE SANDWICHES
I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.
Provided by Chef John
Categories Sandwich Cookies
Time 1h30m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
- While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
- Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
- Let chocolate cool until hard and dry to the touch, at least 1 hour.
- Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg
COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES
OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: recipe #375587 and Recipe #375540 They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.
Provided by Realtor by day
Categories Frozen Desserts
Time 50m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
- On medium speed, beat butter until fluffy, 1-2 minutes.
- Beat in the brown sugar until smooth, 1-2 minutes.
- Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
- Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
- Bake 10-12 minutes or until JUST starting to brown lightly.
- Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
- You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
- Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.
Nutrition Facts : Calories 352.1, Fat 18.7, SaturatedFat 11.8, Cholesterol 55.2, Sodium 230.4, Carbohydrate 44.1, Fiber 2.1, Sugar 31.2, Protein 4.5
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