Chocolate Caramel Ice Cream Sandwiches Recipes

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment.
• In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
• Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
• Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.

Steps:

• For Ice Cream:
• Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
• Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
• Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
• For Macaroons:
• Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
• Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
• Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
• Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)

Steps:

• Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.