Smores Chocolate Chip Ice Cream Sandwiches Food

S'MORES CHOCOLATE CHIP ICE-CREAM SANDWICHES

Steps:

• Spoon about 1 teaspoon marshmallow creme on 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
• Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.

S'MORES ICE-CREAM SANDWICHES

Steps:

• Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
• Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
• Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
• In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
• Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
• Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

S'MORES CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Spoon about 1 teaspoon marshmallow creme on top of 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
• Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.

CHOCOLATE CHIP COOKIES ICE CREAM SANDWICH

Steps:

• To assemble the sandwiches, the first thing you need to do is let your ice cream soften in the refrigerator for about 20 minutes.
• Spread 1 scoop of ice cream on the bottom of one cookie. Place a second cookie, bottom side down, on top of the ice cream. Now roll the edges of your ice cream sandwich in the chocolate chips. Repeat until all the cookies are all used, wrapping each sandwich individually in plastic wrap or aluminum foil.
• Let the sandwiches freeze for about two hours or until firm...then they're ready to eat!

CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream and chips. Pour into 9x5-inch loaf pan; cover. Freeze 6 hours or until firm.
• Scoop about 1/4 cup ice cream onto bottom of 1 cookie; top with another cookie, top side up. Press gently. Wrap tightly in plastic wrap. Repeat for remaining sandwiches. Store in freezer.
• TIPS: Do not use non-dairy whipped topping in place of whipping cream!
• Replace the chocolate chip or chocolate wafer with any of your favourites. For mint chocolate chip ice cream, substitute peppermint extract for vanilla extract.