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
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate chip cookie dough ice cream, chocolate chip cookies, semi-sweet chocolate chips, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 4
Steps:
- Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
- Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
- Freeze for 30 minutes.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
- Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
- Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
- Enjoy!
Nutrition Facts : Calories 771 calories, Carbohydrate 83 grams, Fat 49 grams, Fiber 5 grams, Protein 9 grams, Sugar 61 grams
RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: heavy whipping cream, sweetened condensed milk, Post® Fruity Pebbles™ cereal, vanilla extract, Post® Fruity Pebbles™ cereal, mini marshmallows, butter
Provided by Milloni Merchant
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 653 calories, Carbohydrate 84 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 60 grams
ICE CREAM SANDWICH CAKE RECIPE BY TASTY
Here's what you need: ice cream sandwiches, chocolate ice cream, whipped topping, sandwich cookies
Provided by Pierce Abernathy
Categories Desserts
Yield 9 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 569 calories, Carbohydrate 78 grams, Fat 26 grams, Fiber 0 grams, Protein 9 grams, Sugar 50 grams
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