Next Level Ice Cream Sandwiches 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.

NEXT-LEVEL ICE CREAM SANDWICHES

Steps:

• Preheat oven to 355 degrees F.
• For The Granola:.
• Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes). Then put in a blender to process into a course crust. Set aside.
• For The Ice Cream:.
• In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes.
• Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes.
• For The Cookies:.
• Using an electric mixer beat butter and sugar together until light and cream.
• Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms.
• Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven). Allow to cool.
• Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set.