Spiciest Ice Cream Sandwich Recipe By Tasty Food

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY

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!

ICE CREAM SANDWICHES

Steps:

• For the chocolate sandwich cake: Preheat oven to 325 degrees F. In a stand mixer, cream the butter until soft. Meanwhile, in a separate bowl, thoroughly combine flour, baking soda, baking powder, and salt. When the butter is soft, add the sugar to the mixer and continue mixing to combine; add the cocoa in several batches, then the eggs one at a time.
• Slowly add your dry ingredients to the cocoa mixture, alternating with the hot water to prevent lumps. When the ingredients have been incorporated and the batter is smooth, spread the batter onto a rimmed baking sheet prepared with no-stick spray and parchment paper. Bake for 15 minutes until tester comes out clean.
• For the frozen vanilla custard: Prepare an ice bath to cool down the custard. Set aside. Gently bring the cream to a low boil in a medium saucepan over medium heat. Meanwhile, in a bowl, whisk sugar and egg yolks. Add the vanilla extract to the cream. When the cream is simmering, whisk the gelatin in until it dissolves. Pour a little sugar/yolk mixture into the cream, and continue whisking to combine. Then add the remaining sugar/yolk mixture and cook a little longer, but do not bring to a boil. When mixture starts to stick to the bottom, it's ready.
• Strain the custard mixture into a bowl set in the ice bath. When the custard is at room temperature (about 5 minutes), fold in the whipped cream. Spread onto a ¼ sheet pan prepared with non-stick spray. Freeze at least 2 hours.
• When the cake is out of the oven, run a knife around the edge, then invert onto another rimmed baking sheet lined with parchment paper. Remove the parchment paper from the top and cool completely. To assemble the custard sandwich: Cut cake into squares approximately 3x3-inches, then cut horizontally, making two chocolate sandwich cakes for each square. Cut the frozen custard into the same size squares and sandwich between the chocolate cake.

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.

HOMEMADE ICE CREAM SANDWICHES

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.