HOMEMADE VANILLA AND CHOCOLATE ICE CREAM SANDWICHES
Served between your favorite bakery cookies, the easy ice cream in this recipe makes an irresistible dessert. The recipe comes together in a matter of minutes, then cools in your freezer for yummy enjoyment any time.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm., To make ice cream sandwiches, spread a 1/3 of a cup of ice cream on bottoms of half of the cookies. Cover with remaining cookies; press down gently. If desired, roll sides of ice cream sandwiches in chocolate chips, jimmies, peanuts or coconut. Wrap each in plastic wrap; freeze on a baking sheet until serving.
Nutrition Facts : Calories 317 calories, Fat 20g fat (11g saturated fat), Cholesterol 48mg cholesterol, Sodium 132mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
HOMEMADE ICE CREAM SANDWICHES
Served between your favorite bakery cookies, the easy ice cream in this recipe makes an irresistible dessert.
Provided by looneytunesfan
Categories Frozen Desserts
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
- In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
- To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.
Nutrition Facts : Calories 366.6, Fat 23.3, SaturatedFat 11.5, Cholesterol 58.7, Sodium 169.4, Carbohydrate 37.6, Fiber 1.1, Sugar 17.6, Protein 4.8
CHOCOLATE ICE CREAM SANDWICHES
These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 ice cream sandwiches.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE ICE CREAM SANDWICHES
Homemade Ice Cream Sandwiches are so much easier to make than I thought! These Red, White and Blue Ice Cream Sandwiches would be a great treat for Memorial Day or 4th of July!
Provided by ElizabethKnicely
Categories Ice Cream
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Cream together butter and powdered sugar.
- Slowly add flour and continue mixing until dough forms.
- Dust work surface with powdered sugar.
- Roll out dough to about 1/4" thick and cut out circles.
- Place on prepared sheets.
- Reroll as necessary to make additional circles.
- Top each cookie with red and blue M&Ms.
- Bake 13-14 minutes or until they are pale golden color.
- Allow to cool on baking sheets.
- Set out ice cream to soften slightly.
- Place one scoop of ice cream on a cookie. Press another cookie gently on top to make a sandwich.
- You can optionally roll the edge of the sandwich in sprinkles.
- Place in freezer to set.
Nutrition Facts : Calories 276.5, Fat 18, SaturatedFat 11.2, Cholesterol 50.4, Sodium 153.2, Carbohydrate 26.1, Fiber 0.7, Sugar 9.6, Protein 3.1
ICE CREAM SANDWICHES
Elise and I love to bake together. Once a year, my son Thomas, my daughter-in-law Supa, and granddaughter Elise come to visit us in Virginia, and I go visit them in Texas This year,on their visit from Texas, Elise and I decided to make Ice Cream Sandwiches for the Newtown Ice Cream Social. This was exciting for both of us! We made the ice cream the day before. The Sandwich Brownie needs to be made early in the day to allow for lots of assembly and freeze time. This is not a fast recipe!! The recipe has many sources. This was inspired by the Ice Cream Sandwich molds from Williams Sonoma, my standard vanilla ice cream, an adaptation of their recipe for brownies, and our experience. I put it all together to make something we could more easily follow. This is what grandmothers and their grandchildren were meant to do... cook and bake together, sharing the fun and love.
Provided by Sweetiebarbara
Categories Frozen Desserts
Time P2DT10m
Yield 20 Sandwiches, 20 serving(s)
Number Of Ingredients 15
Steps:
- First make the ice cream.
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add vanilla extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze.
- Pack in tub and place in freezer.
- Then make the Sandwich.
- In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.).
- Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps.
- Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper.
- Put flour and cocoa powder in sifter on a piece of wax paper.
- Remove butter/chocolate mixture from heat and stir in sugar and salt.
- Add eggs and vanilla and blend well.
- Sift in flour/cocoa mixture and stir until just blended.
- pour batter onto parchment lined pan and spread to even thickness.
- Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean.
- Cool on rack for at least an hour.
- Finally build the Ice Cream Sandwich.
- Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks).
- Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again.
- Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out.
- Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer.
- This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one.
- Freeze for 2-3 hours before serving.
- If freezing for longer, wrap individually in plastic wrap as soon as they get hard.
- Will keep for up to a week, though best used within 3 days.
- Alternative cutting.
- Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream.
- Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.
Nutrition Facts : Calories 266.2, Fat 16.7, SaturatedFat 10, Cholesterol 91.4, Sodium 184.3, Carbohydrate 27.8, Fiber 1.3, Sugar 20.2, Protein 4
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