CLASSIC ICE CREAM SANDWICHES
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
- Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 1 g, Protein 6 g
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
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.
EASY ICE CREAM SANDWICHES
The recipe is from Kraft and makes making summer time treats a snap. The original recipe calls for Chips Ahoy! Real Chocolate Cookies. The cooking time is the time for freezing the ice cream and made sandwiches.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
- Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
- Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
- Remove from tray and wrap in plastic wrap, return to freezer.
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
ICE CREAM SANDWICHES
These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.
Provided by Samantha Seneviratne
Categories easy, ice creams and sorbets, dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
- Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
- When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
- Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
- Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 191 milligrams, Sugar 26 grams, TransFat 0 grams
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