Coffin Ice Cream Sandwiches Recipes

Steps:

• Tint 1/2 cup frosting orange and 1 tablespoon frosting black. Cut corners off each ice cream sandwich to form coffin shapes. Dip sides of sandwiches in jimmies. Frost tops with orange frosting. Decorate as desired with black frosting, remaining white frosting and jimmies and/or sprinkles. Freeze until serving.

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.

Steps:

• Tint 1/2 cup frosting orange and 1 tablespoon frosting black.
• Cut corners off each ice cream sandwich to form coffin shapes.
• Dip sides of sandwiches in jimmies.
• Frost tops with orange frosting.
• Decorate as desired with black frosting, remaining white frosting and jimmies and/or sprinkles.
• Freeze until serving.

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

Steps:

• Make the graham crackers: sift together the flours, salt and cinnamon. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the honey and mix until blended. Add the dry ingredients in two batches, mixing until combined before adding the second batch. Mold the dough into 2 balls, wrap in plastic, flatten and chill for at least an hour.
• Preheat oven to 350 degrees. Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick. Cut the sheet of dough into 3- by 3-inch squares, leaving them as is on the parchment; trim any excess dough from the edges. Transfer this sheet of dough to a baking sheet, using the parchment paper to lift it. Repeat with the remaining dough. Chill for 30 minutes. Bake until golden, 14 to 16 minutes. Let cool, then break into precut squares.
• Make the ice cream: in a heavy-bottomed saucepan over medium heat, heat the milk, cream and sugar until the sugar dissolves. Do not boil. Gently whisk the yolks in a bowl. Temper them by pouring 1/2 cup of the hot liquid into them, then whisk this into the hot liquid in the pan. Over medium heat, cook the custard, stirring continuously in a figure-eight pattern until it coats the back of a spoon. Strain into a heatproof bowl. Stir in the alcohol, then chill in the refrigerator. Churn in an ice-cream maker until thick. Freeze until firm.
• Assemble the sandwiches: scoop the ice cream onto a graham cracker, top with another graham cracker, press gently and serve.

Steps:

• CUT bread slices into coffin shapes.
• LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.
• CUT sandwich into coffin shape using coffin template and sharp knife. (Click here to print template.) For an even stronger template, trace the template onto a piece of cardboard and cut out.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
• Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.