Graham Cracker Chocolate Dipped Ice Cream Sandwiches Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
• Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
• Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

Steps:

• 1. Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
• 2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
• 3. Break the graham crackers in half so that you have 18 squares.
• 4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.
• 5. Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
• 6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.

Steps:

• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.

Steps:

• Break chocolate graham crackers into squares. Spread a thick layer of whipped topping on half of the squares and place another square on top to make a sandwich. Gently wrap in plastic wrap and freeze for 1 hour or until set.

Steps:

• For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
• For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.

Steps:

• Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
• Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
• Break the graham crackers in half so that you have 18 squares.
• Using the edges of the parchment paper, lift the ice cream on to a cutting board.
• Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
• Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.