Monster Ice Cream Sandwich Food
MONSTER ICE CREAM SANDWICH
This will impress everyone just by looking at it, just wait until they taste it!
Provided by Crazy Cook :)
Categories Desserts Frozen Dessert Recipes
Time 5h35m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans.
- In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips.
- Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack.
- When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set.
- Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.
Nutrition Facts : Calories 784.8 calories, Carbohydrate 107.7 g, Cholesterol 109.4 mg, Fat 37.2 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 23.7 g, Sodium 670.3 mg, Sugar 69.5 g
MONSTER COOKIE ICE CREAM SANDWICHES
A fun summer slumber party treat, make these monster cookie ice cream sandwiches with oatmeal cookies, vanilla ice cream, chocolate chips and peanut butter.
Provided by By Stephanie Wise
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In medium bowl, stir together ice cream, chocolate candies, chocolate chips and peanut butter. Freeze until firm, about 1 hour.
- Meanwhile, heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, combine cookie mix, butter, water and egg; stir just until combined. Stir in raisins.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets. Transfer cookies to cooling racks; cool completely, about 30 minutes.
- Onto bottom side of half of the cooled cookies, place scant scoop of ice cream mixture. Top with another cookie, bottom side down. Place sandwich cookies on cookie sheet. Freeze until firm, about 1 hour, before serving.
Nutrition Facts : ServingSize 1 Serving
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