Christy Jordans Chocolate And Strawberry Ice Cream Sandwiches Food

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES

Steps:

• In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
• With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

CHOCOLATE RASPBERRY ICE CREAM SANDWICHES

Steps:

• For the ice cream: Line a 9-by-13-inch baking dish with plastic wrap. Spoon the ice cream into a large bowl, then add the preserves. Mix the preserves into the ice cream, leaving it somewhat swirled if possible. Spread the ice cream evenly in the prepared baking dish. Cover with plastic wrap and freeze until very firm, at least 3 hours.
• For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
• Beat together the sugar and butter in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture a little at a time, beating until incorporated; knead with your hands a few times to mix in the remaining flour and bring everything together.
• Turn the dough out onto a lightly floured piece of parchment. With a floured rolling pin, roll the dough out to a 1/4-inch-thick circle, about 12 inches in diameter. Cut out as many 3 1/2-inch rounds as possible. Gather the scraps and cut out more rounds. Repeat until you have 12 rounds.
• Arrange the cookies on the prepared baking sheets about 1/2 inch apart. Bake until just set on top, about 8 minutes. Cool completely on the baking sheets on a rack.
• Assemble the cookies: Working quickly, remove the plastic wrap from the ice cream and use a 3-inch cookie cutter to cut out a round of ice cream (lift the plastic wrap from the bottom to help you lift out the round). Sandwich the ice cream between 2 cookies. Sprinkle on red and blue sprinkles along part of the sides and immediately transfer the ice cream sandwich to a plate in the freezer. Repeat with the remaining cookies to make 6 ice cream sandwiches. (The ice cream scraps can be gathered and kept frozen in an airtight container). Freeze the sandwiches until firm enough to serve, 3 to 4 hours.

CHRISTY JORDAN'S CHOCOLATE AND STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. Lightly spray a baking sheet with nonstick cooking spray. Set aside. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and cocoa. Add flour mixture to butter mixture, beating until combined. Beat in milk and vanilla; stir in chocolate morsels. Divide dough into 12 portions (approximately 31⁄2 tablespoons each); space 2 inches apart on prepared pan. Using damp fingertips, lightly press dough. Bake until puffed and almost set, approximately 12 minutes. Let cool on pan 2 minutes. Using a spatula, transfer cookies to a wire rack, and let cool completely. Spread 1 tablespoon hot fudge sauce on flat sides of 6 cookies. Top each with 1⁄3 cup ice cream. Top with remaining cookies, flat side down, pressing gently. Freeze until firm, 3 to 4 hours. Thaw slightly before serving.

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Beat the butter, essence, icing sugar and egg in a small bowl with an electric mixer until mixture is light and fluffy.
• Mix together the almond meal, flour and cocoa powder and stir into the butter mixture until well combined and a soft dough has formed.
• Wrap dough in plastic wrap and refrigerate for 1 hour.
• Roll out dough between 2 pieces of baking paper until 3mm thick.
• Place paper and dough on a tray and freeze for 10 minutes.
• Cut shapes in dough with a cookie cutter.
• You can use any shape you like, as long as you can sandwich some ice-cream between it.
• Try heart shapes for a romantic occasion, rounds, stars or whatever!
• You need 12 cookies to make 6 sandwiches.
• Place shapes onto a greased oven tray and bake at 180 degree C for about 12 minutes.
• Remove from oven and leave cookies on tray for 5 minutes to firm up then transfer them carefully to a wire rack to cool completely.
• To serve, sandwich the cookies together with scoops of strawberry ice-cream (or another flavour if you prefer).
• Decorate with a dusting of extra cocoa powder and some fresh strawberries.

STRAWBERRY-CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Make cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar until light. Add egg and vanilla; beat until incorporated. Reduce speed to low, and gradually mix in flour mixture (dough will be soft). Mix in chocolate chips by hand.
• Drop mounds of dough (each equal to 2 level tablespoons) onto baking sheets, spacing as far apart as possible. With fingers, make mounds as round as possible (you should have 14 to 15).
• Bake, switching baking sheets from top to bottom halfway through, until edges of cookies are firm but not hard, 15 to 20 minutes. Cool 1 minute on baking sheets; transfer cookies to racks to cool completely.
• Assemble sandwiches: Scoop 1/3 cup ice cream onto flat side of each of 6 cookies. Top each with another cookie, and press gently to form a sandwich (you have extra cookies, in case of breakage).
• Freeze sandwiches until firm, at least 1 to 2 hours, before serving (or up to a week, wrapped individually in plastic wrap).