Mambo 5 Ice Cream Sandwich Food

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.

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.

GIANT ICE CREAM SANDWICH

Steps:

• Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
• Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
• Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Freeze for 2 hours or until easy to handle.
• Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic wrap; freeze until set. May be frozen for up to 2 months.
• Remove from freezer 10-15 minutes before serving.
• For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
• Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

ALMOST IT'S-IT ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins., Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm., Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off., Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.

ICE CREAM SANDWICH DESSERT

Steps:

• Arrange 14 sandwiches in the bottom of a 9x13 dish. Cut the remaining sandwiches in half and fill the spaces.
• Spread on the caramel and top with whipped topping. Drizzle on chocolate syrup.
• Shave the chocolate bar with a vegetable peeler. Place shavings on the top.
• Cover and freeze at least 45 minutes.

MAMBO #5 ICE CREAM SANDWICH

Steps:

• Preheat oven to 350.
• Lightly grease a foil lined baking sheet.
• In a bowl, combine pistachio, brown sugar, chili, and butter. Pour out onto prepared baking sheet bake for 10 minutes. Remove from oven and let cool in a bowl.
• Heat in a small pot preserves and cranberries pop and soften. Remove from heat and cool. Place in a bowl.
• Mix pistachio's in to the chocolate ice cream and spoon in a freezable container.
• Mix the strawberry/ cranberry mixture into vanilla ice cream and layer over the chocolate ice cream.
• Cover and place in freezer till firm. Time depends on how soft your ice cream was.
• Toast 4- 8 waffles and fill with ice cream being sure to have both layers on each sandwich. Top with a waffle and enjoy!