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.
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.
HOMEMADE ICE CREAM SANDWICHES
Let me show you how easy it is to make your own Homemade Ice Cream Sandwiches so you can stock your freezer with tasty treats all summer long!
Provided by Maegan - The BakerMama
Categories Dessert
Time 3h
Yield 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
- Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
- Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
- Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
- Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
- To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
- Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.
BLACK ICE LICORICE ICE CREAM
Provided by Matt O'Connor
Categories Milk/Cream Ice Cream Machine Dairy Halloween Frozen Dessert
Yield About 2 cups
Number Of Ingredients 7
Steps:
- 1. Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
- 2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- 3. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.
- 4. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
- 5. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- 6. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
CHOCOLATE ICE CREAM SANDWICH COOKIES
The perfect soft chocolate cookies to sandwich ice cream between, these make the best ice cream sandwich cookies you will ever eat!
Provided by Karlynn Johnston
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- Whisk together the dry ingredients, making sure that the cocoa isn't lumpy and is well mixed in.
- In your mixing bowl, cream together the butter and sugars until it's wonderfully light-colored and fluffy.
- Then add in your eggs, one at time, beating them in completely and toss in the vanilla as well.
- When the vanilla has been mixed in, slowly add in the dry mixture little by little, until it has all been added and mixed in.
- Drop by large rounded tablespoonful onto ungreased or parchment lined cookie sheets. Flatten the cookies slightly to make sure we get wide enough cookies for ice cream sandwiches!
- Bake in the 350 degree oven that you have preheated, of course, for 9-10 minutes. Remember that the key to wonderful cookies is just underbaking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out.
- Leave them for a minute or two on the cookie sheet, then transfer to a baking rack and cool completely. These are a soft, chewy cocoa cookie that are perfect for this purpose.
- Take one, spread the ice cream of your choice on the bottom then find a mate and sandwich them together.
Nutrition Facts : ServingSize 12 g, Calories 335 kcal, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 304 mg, Fiber 2 g, Sugar 26 g
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
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
FROZEN STRAWBERRY CHEESECAKE SANDWICHES
The cookie is sweet and nutty, reminiscent of oatmeal.... and once filled with the sweet, creamy filling there's just nothing better!
Provided by Linda Griffith
Categories Fruit Desserts
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat an oven to 350 degrees F (175 degrees C).
- 2. Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- 3. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth.
- 4. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
- 5. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
- 6. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- 7. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 8. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth.
- 9. Place the strawberries in a blender or food processor. Blend until smooth.
- 10. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
- 11. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar-sized cookie.
- 12. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.
ICE CREAM SANDWICH CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
- Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
- Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.
JERSEY SHORE ICE CREAM SANDWICHES
I've been eating these delicious treats for 30 years! They are a staple on the boardwalk of the New Jersey coastline. Get your napkins, they are messy but fabulous!
Provided by Cat Lady Cyndi
Categories Frozen Desserts
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange 2 waffles on a serving plate. Divide vanilla ice cream, strawberry ice cream, and chocolate ice cream evenly over waffles and drizzle with chocolate syrup. Top with remaining waffles to create 2 sandwiches.
Nutrition Facts : Calories 739.7 calories, Carbohydrate 121.1 g, Cholesterol 69.7 mg, Fat 24.6 g, Fiber 5 g, Protein 11.9 g, SaturatedFat 11.9 g, Sodium 621 mg, Sugar 76.7 g
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