WAFFLE ICE CREAM SANDWICH
Make and share this Waffle Ice Cream Sandwich recipe from Food.com.
Provided by JackieMarie
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast waffles, I like to let them cool a little bit so my ice cream isn't melting all over the place!
- Put ice cream in the middle of the two and your done!
- Some options:.
- Make the ice cream sandwich and put on a plate, drizzle with your favorite toppings like it's syrup and enjoy!
Nutrition Facts : Calories 216.6, Fat 7.4, SaturatedFat 1.2, Cholesterol 10.6, Sodium 484.9, Carbohydrate 32.7, Fiber 1.7, Sugar 3.7, Protein 4.9
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
ICE CREAM SANDWICHES WITH SLICE AND BAKE PEANUT BUTTER SANDIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 cookies; 12 ice cream sandwiches
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl.
- Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
- When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
- Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
- Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
- Sandwich the cooled cookies between large scoops of your favorite ice cream.
PEANUT BUTTER COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM
Provided by Food Network
Categories dessert
Time 4h53m
Yield about 60 mini or 30 medium sandwich cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
- Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
- Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.
PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES
In a sweet-tooth emergency, you have permission to use frozen waffles. I love a store-bought shortcut!
Provided by Sunny Anderson
Categories dessert
Time 40m
Yield 4 waffle ice cream sandwiches
Number Of Ingredients 0
Steps:
- Mix 2 1/2 cups just-add-water pancake mix with enough water to make a stiff pancake batter. Beat 2 egg whites to medium peaks and fold into the batter. Spread half of the batter in a hot square waffle iron coated with cooking spray. Sprinkle with 1 cup chopped peanut butter sandwich cookies and cook until golden. Spray the waffle iron with more cooking spray and repeat to make more waffles; let cool. Separate the waffles into 8 squares. Sandwich with softened chocolate ice cream. Halve the sandwiches; press the edges in chopped peanuts.
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
WAFFLE ICE CREAM SANDWICHES WITH THE WORKS!
When I was young we used to make this all the time. Use any flavor ice cream you desire. And the options are endless for the trim if you want.You can add a layer of peanut butter, fluff, preserves..... July 4Th.09 I made the waffles on the grill. A great way to keep it outdoors and yummy! When my guest smelt the waffles grilling they came running!
Provided by Rita1652
Categories Frozen Desserts
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- If using peanut butter,fluff or preserves spread a thin layer on one waffle.
- Place the ice cream inside the waffles.
- Then roll the optional garnishes along sides of the ice cream. And enjoy!
Nutrition Facts : Calories 709.7, Fat 35.7, SaturatedFat 13.3, Cholesterol 161.6, Sodium 872.1, Carbohydrate 80.5, Fiber 0.9, Sugar 28, Protein 16.5
CHOCOLATE-PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
While living in the San Francisco Bay Area, one of my favorite nostalgic desserts were ice cream sandwiches. In my opinion, the best ones are sandwiched with slightly warm cookies, so it always feels like you are eating freshly baked cookies. I am recreating that experience in this recipe with decadent chocolate cookies that have a gooey crunchy peanut butter filling.
Provided by Lasheeda Perry
Categories dessert
Time 1h20m
Yield 6 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Using a 1-tablespoon ice cream scoop, scoop the peanut butter into 12 mounds onto a small baking pan lined with parchment paper. Make sure they are rounded on top and no bigger than the circumference of a quarter. Freeze until frozen solid, 35 to 40 minutes.
- Combine the butter, both sugars, and cocoa powder in a stand mixer fitted with the paddle attachment and cream on low speed until light and fluffy, 2 to 3 minutes. Stop and scrape the bowl. Whisk the egg with the coffee extract in a small bowl. While the mixer is running on low speed, add the egg mixture and mix just until incorporated. Stop and scrape the bowl.
- Stir together the flour, cornstarch and baking soda in another small bowl. Add it to the stand mixer and mix on low speed until incorporated. Stop and scrape the bowl. Mix briefly until all of the dry ingredients have been fully incorporated. Add the milk and chocolate chips. Mix to combine.
- Scoop the dough into 12 mounds, each 3 tablespoons (1.5 ounces), on a sheet pan lined with parchment paper. Place in the freezer for 25 minutes.
- Position racks in the upper and middle thirds of the oven and preheat to 350 degrees F.
- Remove the cookie dough and peanut butter from the freezer. Flatten 1 of the cookies with the palms of your hands, place 1 mound of peanut butter in the center then wrap the dough around it until fully enclosed in a ball of cookie dough. Repeat with the remaining dough and peanut butter. Please work swiftly before the peanut butter gets soft. If so, return the peanut butter to the freezer.
- Divide the dough among 2 sheet pans lined with parchment paper (6 cookies on each). Sprinkle with the fleur de sel.
- Bake on the upper and lower racks for 10 minutes. Rotate the sheet pans and bake 4 to 5 minutes. Allow the cookies to cool on the sheet pans for 15 minutes.
- Sandwich the cookies with ice cream and serve immediately.
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- In a large saucepan, over medium heat, melt ½ cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool.
- Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes.
- Heat oven to 375° F. Form 16 to 20 large cookies, using about ¼ cup of dough for each. Place on parchment-or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork.
- Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling.
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