CHOCOLATE-DIPPED ICE CREAM SANDWICHES
Provided by Abigail Johnson Dodge
Categories Chocolate Dessert Kid-Friendly Backyard BBQ Frozen Dessert Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Line 13 x 9 x 2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.
- Whisk flour, baking soda, and pinch of salt in medium bowl. Melt butter in medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. Transfer browned butter to small bowl.
- Place sugar and syrup in large bowl. Pour browned butter over. Whisk to combine (mixture will not be smooth). Whisk in egg yolks and vanilla. Add flour mixture; stir just to blend. Transfer soft dough to prepared pan; press into even layer.
- Bake cookie layer until golden brown around edges and sides are just beginning to pull away from pan edges, 15 to 17 minutes. Cool completely in pan on rack.
- Using foil overhang as aid, lift cookie layer from pan and place on work surface. Place sheet of plastic wrap lengthwise in same pan, leaving overhang on both short sides of pan. Place another sheet of plastic wrap crosswise in pan, leaving overhang on long sides of pan. Cut cookie layer in half crosswise. Return 1 cookie half, top side down, to pan, placing snugly in 1 short end of pan. Slightly soften ice cream in microwave in 15-second intervals. Spread ice cream evenly over cookie in pan. Place second cookie half, top side up, atop ice cream, pressing slightly to adhere. Fold plastic wrap up and over ice cream-filled cookie. Freeze until firm, at least 4 hours.
- Line baking sheet with parchment paper or waxed paper. Unwrap ice cream-filled cookie; place on work surface. Using serrated knife, cut cookie lengthwise in half, then cut each strip crosswise into 4 sandwiches. Place on sheet; freeze.
- Stir chocolate and oil in medium metal bowl set over saucepan of barely simmering water until melted and smooth; cool to lukewarm. Arrange decorations on plates. Working with 1 ice cream sandwich at a time, dip half of sandwich in melted chocolate, allowing excess chocolate to drip back into bowl. Press sandwich gently into decorations on plate. Return to sheet in freezer. Freeze until chocolate sets and freezes, about 1 hour. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich individually in foil and keep frozen.
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
CHOCOLATE ICE CREAM SANDWICHES
These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 ice cream sandwiches.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
DIPPED ICE CREAM SANDWICHES
From Quick Cooking Magazine. When I saw this recipe I knew I needed to give it a try. We always have these ingredients on hand and I knew my toddlers would think it was fun to have sprinkles on their ice cream sandwiches! These were yummy and a big hit!
Provided by Dine Dish
Categories Frozen Desserts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
- Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
- Place on prepared baking sheet and freeze.
Nutrition Facts : Calories 232.8, Fat 16, SaturatedFat 8.4, Sodium 4.7, Carbohydrate 27.2, Fiber 2.5, Sugar 23.2, Protein 1.8
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.
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- Preheat oven to 325°F. Line 13x9x2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.
- Whisk flour, baking soda, and pinch of salt in medium bowl. Melt butter in medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. Transfer browned butter to small bowl.
- Place sugar and syrup in a large bowl. Pour browned butter over. Whisk to combine (mixture will not be smooth). Whisk in egg yolks and vanilla. Add flour mixture; stir just to blend. Transfer soft dough to prepared pan; press into even layer.
- Bake cookie layer until golden brown around edges and sides are just beginning to pull away from pan edges, 15 to 17 minutes. Cool completely in pan on rack.
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