Surfboard Ice Cream Sandwiches Recipes

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.

Steps:

• To make Cookies:.
• In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours.
• Line cookie sheet with parchment paper (do not grease cookie sheet).
• On lightly floured surface, roll out the dough to about 1/4" thickness.
• cut out Surfboard-shaped cookies.
• Place cookies 2" apart on tray.
• Bake 6-10 minutes at 350F.
• Place cookies to wire racks to cool.
• To make Frosting:.
• In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency).
• Divide into as many bowls depending on number of colors you want.
• Add food coloring until you reach the desired intensity.
• Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there); then allow the additional icing to harden/dry as well.
• To finish:.
• After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream.
• Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.

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.