Chocolate Macaroon Ice Cream Sandwiches With Caramel Ice Cream Food

MACAROON ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
• Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.

CHOCOLATE ICE CREAM SANDWICH COOKIES

Steps:

• Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
• Add eggs, egg yolks, melted chocolate, and vanilla. Mix until incorporated.
• Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together! Cover and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Portion cookies onto a scale so they are 35 grams each. Roll the balls until smooth and roll in sugar.
• Repeat with remaining dough and place on half sheet pans, spacing the cookies 2 inches apart.
• Bake for 7-9 minutes, then let cookies rest on pan for 5 minutes. You know they are done when the cookies begin to crack on top.
• Transfer to a cooling rack and let cool completely before assembling ice cream sandwich cookies.
• Combine ice cream ingredients, chill for one hour, and then mix according to mixer directions. (Approximately 20-25 minutes) See the post here for more details on this vanilla ice cream.
• Pour the ice cream into a parchment lined 9×9 pan, drizzle on half of the caramel, and swirl. Smooth the top of the ice cream with an offset spatula, then chill in the freezer for 3-4 hours before cutting.
• In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
• To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan to dissolve any sugar crystals that remain.
• If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
• Swirl the caramel in the pan as it melts. Add the butter once the caramel is the color of a **brown paper bag, and stir at this point.
• Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
• Strain the caramel just in case there are any seized caramel bits that won't melt down. Place in the fridge to cool for 15-20 minutes.
• Cut out 2.5 inch rounds of vanilla ice cream with a cookie cutter for perfectly even and uniform sandwiches. Of course, if your cookies are bigger or smaller, use a cutter that is the same size as the cookies.
• Place an ice cream round on a cookie, drizzle with more caramel if desired(optional), and top with the second cookie. Repeat with remaining ingredients and enjoy right away. If making for later, put ice cream sandwiches in the freezer and let them chill for at least 2 hours so they set properly.
• Remove ice cream sandwiches from the freezer 10-15 minutes before eating so the cookies can soften some.

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment.
• In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
• Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
• Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

CHOCOLATE-CARAMEL ICE CREAM SANDWICHES

Steps:

• Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.

CHOCOLATE CARAMEL MACARONS

Steps:

• Line two or three baking sheets with parchment or nonstick baking mats.
• In a bowl, whisk together confectioners' sugar, almond flour, cocoa powder and salt.
• Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
• Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
• Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don't skip this step; it helps the macarons rise nicely.)
• Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
• To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
• Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you're done, gently melt it over low heat and continue filling cookies.
• Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.

CHOCOLATE ICE CREAM SANDWICHES

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.