Giant Cookie Ice Cream Sandwich Recipe By Tasty Food

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
• Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
• Enjoy!

GIANT ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
• Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
• Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
• Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
• Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
• Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
• Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.

GIANT ICE CREAM SANDWICH

Steps:

• Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. , Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving. , For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
• While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
• Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.

GIANT ICE CREAM SANDWICH

Steps:

• Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
• Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
• Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Freeze for 2 hours or until easy to handle.
• Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic wrap; freeze until set. May be frozen for up to 2 months.
• Remove from freezer 10-15 minutes before serving.
• For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
• Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.