RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: heavy whipping cream, sweetened condensed milk, Post® Fruity Pebbles™ cereal, vanilla extract, Post® Fruity Pebbles™ cereal, mini marshmallows, butter
Provided by Milloni Merchant
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
- Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
- Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
- Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
- With a greased cookie cutter, cut out 16 rounds.
- When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
- Sandwich an ice cream round between two cereal rounds.
- Enjoy!
Nutrition Facts : Calories 653 calories, Carbohydrate 84 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 60 grams
RAINBOW SHERBET ICE CREAM SANDWICHES
Make and share this Rainbow Sherbet Ice Cream Sandwiches recipe from Food.com.
Provided by Smuckersreg Toppings
Categories Frozen Desserts
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 4
Steps:
- LINE baking sheet with wax paper.
- SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
- DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
- Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.
Nutrition Facts : Calories 25.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.7, Sodium 10.4, Carbohydrate 4.2, Fiber 0.1, Sugar 1.8, Protein 0.8
ICE CREAM SANDWICHES
Elise and I love to bake together. Once a year, my son Thomas, my daughter-in-law Supa, and granddaughter Elise come to visit us in Virginia, and I go visit them in Texas This year,on their visit from Texas, Elise and I decided to make Ice Cream Sandwiches for the Newtown Ice Cream Social. This was exciting for both of us! We made the ice cream the day before. The Sandwich Brownie needs to be made early in the day to allow for lots of assembly and freeze time. This is not a fast recipe!! The recipe has many sources. This was inspired by the Ice Cream Sandwich molds from Williams Sonoma, my standard vanilla ice cream, an adaptation of their recipe for brownies, and our experience. I put it all together to make something we could more easily follow. This is what grandmothers and their grandchildren were meant to do... cook and bake together, sharing the fun and love.
Provided by Sweetiebarbara
Categories Frozen Desserts
Time P2DT10m
Yield 20 Sandwiches, 20 serving(s)
Number Of Ingredients 15
Steps:
- First make the ice cream.
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add vanilla extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze.
- Pack in tub and place in freezer.
- Then make the Sandwich.
- In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.).
- Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps.
- Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper.
- Put flour and cocoa powder in sifter on a piece of wax paper.
- Remove butter/chocolate mixture from heat and stir in sugar and salt.
- Add eggs and vanilla and blend well.
- Sift in flour/cocoa mixture and stir until just blended.
- pour batter onto parchment lined pan and spread to even thickness.
- Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean.
- Cool on rack for at least an hour.
- Finally build the Ice Cream Sandwich.
- Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks).
- Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again.
- Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out.
- Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer.
- This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one.
- Freeze for 2-3 hours before serving.
- If freezing for longer, wrap individually in plastic wrap as soon as they get hard.
- Will keep for up to a week, though best used within 3 days.
- Alternative cutting.
- Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream.
- Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.
Nutrition Facts : Calories 266.2, Fat 16.7, SaturatedFat 10, Cholesterol 91.4, Sodium 184.3, Carbohydrate 27.8, Fiber 1.3, Sugar 20.2, Protein 4
RAINBOW SHERBET/ICE CREAM PARFAIT (AFRICA)
This recipe is being posted for ZWT II & my source is africa.upenn.edu/Cookbook/Dessert. The intro says "It is my belief that parfaits are best made to order. If you must prepare ahead of time, freeze before adding the whipped cream."
Provided by twissis
Categories Frozen Desserts
Time 2m
Yield 1 Parfait, 1 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
- Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
- Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
- Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
- Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.
Nutrition Facts : Calories 286.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.8, Sodium 92.3, Carbohydrate 54.2, Fiber 5.8, Sugar 43.4, Protein 3.1
HOMEMADE ICE CREAM SANDWICHES
Homemade Ice Cream Sandwiches are so much easier to make than I thought! These Red, White and Blue Ice Cream Sandwiches would be a great treat for Memorial Day or 4th of July!
Provided by ElizabethKnicely
Categories Ice Cream
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Cream together butter and powdered sugar.
- Slowly add flour and continue mixing until dough forms.
- Dust work surface with powdered sugar.
- Roll out dough to about 1/4" thick and cut out circles.
- Place on prepared sheets.
- Reroll as necessary to make additional circles.
- Top each cookie with red and blue M&Ms.
- Bake 13-14 minutes or until they are pale golden color.
- Allow to cool on baking sheets.
- Set out ice cream to soften slightly.
- Place one scoop of ice cream on a cookie. Press another cookie gently on top to make a sandwich.
- You can optionally roll the edge of the sandwich in sprinkles.
- Place in freezer to set.
Nutrition Facts : Calories 276.5, Fat 18, SaturatedFat 11.2, Cholesterol 50.4, Sodium 153.2, Carbohydrate 26.1, Fiber 0.7, Sugar 9.6, Protein 3.1
ICE CREAM SANDWICHES
This is a little something I whipped up several years ago. I was powered by both a sense of adventure, and the urge to impress my sisters. To their surprise, and my delight--I did!
Provided by Huluhae
Categories Frozen Desserts
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter on both slices of toast.
- Top one toast with ice cream.
- Put the other toast on top, peanut butter side up.
- Add more ice cream.
- Top with syrup, and anything else sweet you can find in the house.
- Don't worry about calories, and enjoy!
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8
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4.8/5 (9)Total Time 4 hrs 40 minsCategory DessertCalories 383 per serving
- Heat cream, milk, and sugar over medium heat, stirring frequently, until sugar is dissolved, about 5-7 minutes. Remove from heat and cool completely. Chill well in the fridge or in an ice bath in a sealed container.
- Mean while, blend raspberries and 2 remaining tablespoons of sugar until smooth, then press through a fine mesh sieve to strain the seeds.
- Transfer 2/3 of the sherbet base to a bowl and stick it in the freezer. Add the orange juice and orange zest, if using, as well as a drop of orange food coloring to the remaining 1/3 of the sherbet base and churn to combine until about the consistency of soft-serve. This should only take a couple of additional minutes. Transfer to a bowl and stick in the freezer.
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5/5 (13)Total Time 10 minsCategory DessertCalories 94 per serving
- Soften the ice cream by leaving it out on the counter for 20-30 minutes until it is soft enough to stir.
- id=”instruction-step-3″>3. Stir 1 teaspoon of Jello powder into each bowl and mix well to combine.
- d=”instruction-step-4″>4. Spoon the mixture back into the ice cream container (or into a resealable container of your choice). Layer the spoonfuls but don’t mix them together.
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