Graham Cracker Ice Cream Sandwich Food

GRAHAM CRACKER ICE CREAM

Steps:

• Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
• Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.

WEIGHT WATCHERS 1 POINT ICE CREAM SANDWICH

Steps:

• Break graham crackers in half.
• Place on one half of the cracker a tbsp of whipped cream and top with another cracker.
• Press lightly. place in freezer until ready to be eaten.
• Make as many as you like as they are so good and are only 1 point.

HOMEMADE 'ICE CREAM' SANDWICHES

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP.
• Spoon onto 16 graham squares. Top each with second graham square to make sandwich; press together gently to secure. Place in shallow pan; cover.
• Freeze 2 hours or until firm. Transfer to airtight container. Store in freezer up to 2 weeks.

GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICHES

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

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 PUDDING 'SANDWICHES'

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.

GRAHAM CRACKER ICE CREAM SANDWICH

Steps:

• Combine milk, banana, ice cubes, and sugar in a blender; blend until smooth. Pour into a freezer-safe container.
• Freeze banana ice cream until firm, about 30 minutes.
• Spread ice cream onto 10 graham crackers; top each with another graham cracker to create a sandwich.