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
THE BEST ICE CREAM COOKIE SANDWICHES
Homemade Ice Cream Cookie Sandwiches are a summer treat that no one can resist!
Provided by Mary Younkin
Categories Dessert
Time 22m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
- Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
- Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
ICE CREAM COOKIES
Make and share this Ice Cream Cookies recipe from Food.com.
Provided by Meghan at Food.com
Categories Drop Cookies
Time 25m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cream the butter and sugar.
- Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
- Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.
COOKIE ICE CREAM SANDWICHES
These tempting treats take advantage of store-bought oatmeal cookies, ice cream and peanut butter. You can roll them in crushed candy bars or nuts for an even fancier look. Just pop them in the freezer when you're eating.-Melissa Stevens, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Spread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic. Freeze until serving.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 135mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND COOKIE ICE CREAM SANDWICHES
Provided by Alex Guarnaschelli
Time 30m
Yield 12 regular-sized cookies, 4 ice cream sandwiches
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
- Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
- Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
- For the ice cream sandwiches: Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
- Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.
PBJ COOKIE ICE CREAM SANDWICHES
Kids - and adults! - will love these ice cream sandwiches. Raspberry ice cream is sandwiched between two peanut butter cookies for the ultimate decadent dessert
Provided by Good Food team
Categories Dessert
Time 32m
Yield Makes 8 ice cream sandwiches plus 500ml ice cream
Number Of Ingredients 11
Steps:
- For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.
- Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.
Nutrition Facts : Calories 490 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
COOKIE ICE CREAM SANDWICHES
Make and share this Cookie Ice Cream Sandwiches recipe from Food.com.
Provided by Sheba
Categories Frozen Desserts
Yield 1 ice cream sandwiches, 1 serving(s)
Number Of Ingredients 2
Steps:
- Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
- Then get the other cookie and put them together.
- Now you are done.
- Enjoy!
- So simple isn't it!
Nutrition Facts : Calories 72.4, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 28.8, Carbohydrate 8.5, Fiber 0.2, Sugar 7.6, Protein 1.3
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
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- Heat oven to 350°F. Shape cookie dough into 18 balls On ungreased cookie sheet, place balls 3 inches apart.
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- Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
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- Spread softened ice cream evenly into two wax paper-lined, 8" round cakepans; cover and freeze until ice cream is firm.
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- Preheat the oven to 350°. Line two 11-by-17-inch jelly roll pans with foil paper, leaving 2-inches of overhang on the short sides of the pan. Spread the almonds in a cake pan and bake for about 5 minutes, until fragrant and lightly browned. Transfer the almond to a bowl.
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- In a large bowl, cream butter until it is light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat until well combined, scraping down the sides of the bowl as necessary.
- While the cookies are chilling, form the ice cream into discs. Take a 1 cup measuring cup, or something of similar size (like pictured above), and place plastic wrap inside of it, making sure some is hanging over the sides. Scoop 1/2 cup of ice cream into the plastic wrap, and press it into the cup, making a flat, even layer. Take the ice cream out, wrapping the plastic wrap securely around it, and place in the freezer. Repeat for the meaning ice cream (in total, you should have six ice cream centers).
- Once the cookies have cooled, dip each cookie into the melted milk chocolate (which can be done in the microwave in 30-second intervals or over a double broiler) about halfway. Lay each cookie down on parchment paper and sprinkle with graham cracker crumbs. Allow chocolate to cool, about 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
- Once the chocolate has cooled, place six cookies face down onto a cookie sheet. Unwrap each ice cream center and place one on each cookie. Take the remaining six cookies and place them on top.
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