MINI ICE CREAM SANDWICHES
Steps:
- Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
- Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.
Nutrition Facts : Calories 220, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 170 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 4 grams
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
HOMEMADE ICE CREAM SANDWICHES
Let me show you how easy it is to make your own Homemade Ice Cream Sandwiches so you can stock your freezer with tasty treats all summer long!
Provided by Maegan - The BakerMama
Categories Dessert
Time 3h
Yield 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
- Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
- Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
- Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
- Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
- To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
- Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
ICE CREAM SANDWICH DESSERT
My kids love this on a hot summer day. I have found it works well also to divide the chocolate fudge topping and use half in step 5 and the other in step 7. You may also add a jar of caramel topping if you desire.
Provided by carolinafan
Categories Frozen Desserts
Time 10m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half.
- Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
- Arrange eight sandwiches in opposite direction in the pan.
- Spread with half of the whipped topping.
- Spoon fudge topping by teaspoonfuls onto whipped topping.
- Sprinkle with 1/2 cup peanuts.
- Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
- Pan will be full.
- Cover and freeze.
- Remove from freezer 20 minutes before serving.
- Cut into squares.
- Can be frozen up to 2 months.
ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
EASY ICE CREAM SANDWICHES
The recipe is from Kraft and makes making summer time treats a snap. The original recipe calls for Chips Ahoy! Real Chocolate Cookies. The cooking time is the time for freezing the ice cream and made sandwiches.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
- Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
- Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
- Remove from tray and wrap in plastic wrap, return to freezer.
EASY ICE CREAM SANDWICHES
Cool off with Easy Ice Cream Sandwiches. With just three ingredients, you can take a bite of a cool ice cream sandwich. No need for an oven with this one!
Provided by My Food and Family
Categories Dairy
Time 2h45m
Yield 15 servings
Number Of Ingredients 3
Steps:
- Mix ice cream and 1/2 cup nuts in airtight container. Freeze 20 to 30 min. or until firm enough to hold its shape.
- Spoon about 2 Tbsp. ice cream mixture onto flat side of each of 15 cookies; cover each with second cookie, top-side up, to make sandwich.
- Roll edges in remaining nuts. Freeze 2 hours or until firm.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 11 g, Protein 3 g
EASY ICE CREAM SANDWICH DESSERT
This chocolaty treat is perfect for summer days, and so easy to make! With store-bought ice cream sandwiches, you can whip up this dessert in no time.-Cathie Valentine, Graniteville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15-18 servings.
Number Of Ingredients 5
Steps:
- Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bars. Cover and freeze for at least 45 minutes. Cut into squares.
Nutrition Facts : Calories 244 calories, Fat 10g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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EASY ICE CREAM SANDWICHES RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
Cuisine DessertCategory Ice CreamServings 6Total Time 30 mins
- Process all sandwich part ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup, since the consistency may vary depending on the cashew butter’s consistency). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Roll the disk out with a rolling pin between two sheets of parchment into approx. an ⅛” consistency. Use the round base of a 4″ springform pan to trace a circle in the dough, cut out the circle and set aside for a moment (this will be the top of your sandwich). Gather the remaining dough, form into a ball then flatten into a disk and roll it out a bit to roughly the size of the springform pan base again. Return the base of your springform pan into the pan. Place the disk of dough inside the assembled pan and press down into a flat crust (this will be the bottom of your ice cream sandwich). Set aside.
- Blend all ice cream ingredients in a high power blender into a smooth consistency (use the tamper if using a vitamix to get best results). Pour this filling over the base layer in the springform pan and tap the pan down to smooth out the top. Place the pan in the freezer for 1 hour to allow the mixture to firm up a bit.
- Once the mixture is a little bit firmer to the touch, remove from freezer and carefully place the top sandwich layer circle (which you’ve prepared and set aside in step 1) on top of the ice cream layer. Return back to the freezer and freeze for an additional 3-4 hours to let the mixture fully set. Then remove from the springform pan, cut into 6 pieces and enjoy! (Store leftovers in the freezer).
EASY RECIPES: ICE CREAM SANDWICH CAKE - THE MOM MAVEN
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Servings 12Total Time 4 hrs 15 minsEstimated Reading Time 1 min
10 BEST FROZEN ICE CREAM SANDWICH DESSERT RECIPES - YUMMLY
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ICE CREAM SANDWICHES - EASY AND DELICIOUS - ONE LITTLE …
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- Scoop 1/4 cup of ice cream onto half of the cookies, then top with the remaining cookies to make a sandwich.
- Working quickly, dip each of the sandwiches in the sprinkles to coat the ice cream with sprinkles.
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Estimated Reading Time 2 mins
- Brownie Ice Cream Sandwiches. This classic crowd-pleasing recipe stacks creamy vanilla ice cream between a pair of rich, cake-like fudge brownies for a cool, comforting treat.
- Oatmeal-Raisin Ice Cream Sandwiches. In the mood for a hearty ice cream sandwich? Try this quick recipe made with store-bought oatmeal cookies, vanilla ice cream and a mixture of chopped salted peanuts and raisins.
- Strawberry Ice Cream Sandwiches. Satisfy your sweet tooth with this hassle-free recipe that layers softened strawberry ice cream between crisp vanilla or chocolate butter wafer cookies.
- Pistachio Ice Cream Sandwiches. For an adult spin on the classic ice cream sandwich, try this one made with creamy pistachio ice cream, wafer cookies and chopped pistachios.
- Tropical Ice Cream Sandwiches. Let your cares melt away with this easy-breezy recipe that consists of pineapple-coconut ice cream, wafer cookies, chopped macadamia nuts and toasted coconut.
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ICE CREAM SANDWICHES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (5)Calories 186 per servingCategory Dessert
EASY ICE CREAM SANDWICHES | BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Total Time 45 minsServings 8Calories 140 per serving
- Let ice cream or frozen yogurt stand for 15 minutes to soften. Stir in fresh chopped fruit, if using. Spread mixture evenly in a 15x10x1-inch baking pan. Cover and freeze until firm.
- Preheat oven to 350 degree F. Beat butter in a large mixing bowl with an electric mixer on high speed for 30 seconds. Beat in granulated sugar, brown sugar, unsweetened cocoa powder, and baking powder until just combined. Beat in egg and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Divide dough in half. Roll each portion of dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 3-1/2-inch decorative cookie cutter. Cut out centers with a 3/4-inch decorative cookie cutter, if desired. Reroll any dough scraps. You should have a total of sixteen 3-1/2-inch cookies. Place cutouts on ungreased baking sheets.
- Brush cookie tops with water and sprinkle with colored granulated sugar, if desired. Bake for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool completely.
EASY ICE CREAM SANDWICHES - RICARDO
From ricardocuisine.com
2/5 (5)Category DessertsServings 4Total Time 38 mins
- With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter the cavities of two silicone cookie pans.
- Place the ice cream insert (white piece) over one of the cookie pans. Place in the freezer for 15 minutes. Meanwhile, let the ice cream sit out at room temperature.
OUR 68 FAVORITE ICE CREAM SANDWICH RECIPES | EPICURIOUS
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Author Katherine SacksPublished 2015-06-18Estimated Reading Time 8 mins
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- Classic Snickerdoodle Cookies. This childhood favorite is even better than you remember, especially when you sandwich fudge ripple ice cream in between two of them.
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EASY ICE CREAM SANDWICH CAKE - JUST A TASTE
From justataste.com
5/5 (1)Total Time 2 minsCategory DessertCalories 661 per serving
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.)
- Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm.
- When ready to serve, use the plastic wrap overhangs to lift the cake out of the pan. Top it with the raspberries and chocolate chips then slice and serve immediately.
EASY ICE CREAM SANDWICHES MADE WITH HOMEMADE CHOCOLATE ...
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4.1/5 (6)Estimated Reading Time 3 mins
- Combine cake mix, eggs, oil and powdered sugar to form dough. Roll dough into 1 inch balls and place on parchment lined baking sheet.
- Bake in preheated 350 degree oven for 10 minutes. Remove from oven and let col on pan for 10 minutes before removing to racks to cool completely.
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- Preheat oven based on the instructions on the back of your boxed mix brownies and line a baking pan with parchment paper, letting the extra paper hang off of the sides of the pan. Use a baking pan that is double the size of what the boxed mix brownies call for (I used a 9x13 inch pan for my Ghirardelli Dark Chocolate brownie mix).
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- Divide coconut into two bowls. Toss one portion with blue food coloring and the other portion with red food coloring. Spread each portion onto a plate to dry, about 15-20 minutes.
- Line cookies face side up on a rimmed baking tray. Place melted chocolate in a piping bag and cut a small hole in the tip, then drizzle chocolate onto each cookie. Refrigerate for 10 minutes to set chocolate.
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