Ice Cream Sandwich Wafers Food
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.
ICE CREAM SANDWICH WAFERS
Assemble the sandwiches the day before, so they can freeze thoroughly.
Provided by Martha Stewart
Yield Makes 2 to 3 dozen
Number Of Ingredients 8
Steps:
- Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper.
- When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.
LINDA'S ICE CREAM SANDWICHES
Here's a great way to make your own ice cream sandwiches!!! If you can't find the Nabisco Chocolate Wafer Cookies in your store (check near the ice cream toppings, as it seems they are sometimes in an odd place in the store), you can use my recipe for Recipe #329292, to make these yummy treats! The kids and "Big Kids" will be smiling ear to ear while having one of these! Try rolling the finished sandwiches in mini chocolate chips, sprinkles, crushed nuts, M&M's, or your favorite candy bar, then freezing. You can also use these in making an Ice Cream Sandwich Cake for a special treat or Birthday! NOTE: Preparation time does NOT include time to soften the ice cream. Add on at least 1/2 hr. for that to your preparation time. Cooking time is chilling time. Make sure once you make these you let them sit in the freezer for AT LEAST 2 hours before serving, so the ice cream has a chance to harden.
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 2h15m
Yield 18 ice cream sandwiches, 1 serving(s)
Number Of Ingredients 2
Steps:
- Soften the ice cream until it is easily spreadable.
- Top one half of cookie with some ice cream (at least 1" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
- Continue making the sandwiches until you are done.
- If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
- Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 3121.2, Fat 146.8, SaturatedFat 80.9, Cholesterol 469, Sodium 2335.2, Carbohydrate 405.6, Fiber 14.7, Sugar 288.1, Protein 51.2
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