Graham Cracker Chocolate Dipped Ice Cream Sandwich Food
GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICHES
Provided by Catherine McCord
Categories Chocolate Dessert Kid-Friendly Frozen Dessert Summer Weelicious
Yield Makes 9
Number Of Ingredients 3
Steps:
- 1. Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
- 2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
- 3. Break the graham crackers in half so that you have 18 squares.
- 4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.
- 5. Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
- 6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.
GRAHAM CRACKER AND MEXICAN CHOCOLATE ICE CREAM SANDWICH
Provided by Marcela Valladolid
Categories dessert
Time 30m
Yield 6 sandwiches
Number Of Ingredients 5
Steps:
- For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
- For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.
GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICH
Yum! From epicurious.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Ice Cream & Ices
Number Of Ingredients 3
Steps:
- Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
- Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
- Break the graham crackers in half so that you have 18 squares.
- Using the edges of the parchment paper, lift the ice cream on to a cutting board.
- Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
- Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.
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- Break the graham crackers in half. Using an ice cream scoop, scoop the vanilla ice cream on one side of the graham cracker. Press the other half of the graham cracker on top. Place the sandwiches on the baking sheet and put the freezer.
- Remove the ice cream sandwiches from the freezer and drizzle the chocolate over them. Return to the freezer until the chocolate has hardened, around 15 minutes.
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- Line the bottom of a square 8 by 8 inch baking dish with graham crackers. Use a sharp knife to trim as needed. Soften ice cream at room temperature, or by using the paddle attachment and an electric stand mixer and spread softened ice cream evenly over graham crackers. Top with another layer of graham crackers and freeze 3-4 hours or until firm.
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- Dip the graham cracker ice cream sandwiches into the melted chocolate, let the excess drip back into the bowl, and then press the sides of the dipped ice cream sandwich into chopped nuts or toffee bits. Place them back onto the parchment paper, and then into the freezer to set, working quickly. Freeze until ready to serve. I like to cut them in half into triangles to make them a little more manageable.
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- Let the ice cream pints sit at room temperature for 5 minutes. Line two baking pans with parchment paper.
- Put 8 graham cracker halves onto each baking pan. Work with one baking pan at a time. Top each graham cracker square with a 1/4 cup scoop of ice cream. Place another graham cracker square on top of the ice cream scoop, pressing down gently. Place in the freezer for 1 hour or until firm. Repeat with the remaining 8 graham cracker squares on the other baking pan.
- Place the dark chocolate chips and 2 tablespoons oil in a microwave-safe bowl. Melt in 20 second intervals at medium heat, stirring after each interval, until smooth.
- Remove one baking pan of frozen ice cream sandwiches from the freezer at a time. Working quickly, dip each sandwich half-way into the melted chocolate and place back on the baking pan. Immediately sprinkle the chocolate-dipped half of the ice cream sandwich with sprinkles or cookie crumbles, if desired. Place back in the freezer for at least 30 minutes so the chocolate is set and ice cream sandwiches are completely frozen.
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