Double Chocolate Fudgy Ice Cream Sandwiches Food

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DOUBLE CHOCOLATE ICE CREAM SANDWICH



Double Chocolate Ice Cream Sandwich image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 9

1 1/2 cups pastry flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup cocoa powder
1 cup butter, softened
1 cup light corn syrup
4 eggs
3 1/2 cups milk chocolate, chopped
1 quart vanilla ice cream of your choice (recommended: Ronnybrook)

Steps:

  • Preheat oven to 350 degrees F.
  • In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended.
  • Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper.
  • Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies.
  • Fill the cookies with ice cream and serve immediately.

CHOCOLATE COOKIE ICE CREAM SANDWICHES



Chocolate Cookie Ice Cream Sandwiches image

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

1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 tablespoons granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
3 cups all-purpose flour, plus more for dusting
Ice cream and other fillings (above)

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

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