THIN ICE CREAM SANDWICHES
Pizzelle cookies are dainty, but make the perfect base for an ice cream sandwich. They also are a treat most dieters can indulge in without guilt. Feel free to use light ice cream as well.
Provided by thedailygourmet
Categories Desserts Frozen Dessert Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Lay 12 pizzelle cookies on a rimmed baking sheet. Spread 3 to 4 tablespoons softened ice cream on each pizzelle.
- Add as many chocolate chips and sprinkles to the ice cream as you like. Place another pizzelle cookie on top to sandwich the ice cream together.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 25.5 g, Cholesterol 19.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 12.4 g
ICE CREAM SANDWICHES
These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.
Provided by Samantha Seneviratne
Categories easy, ice creams and sorbets, dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
- Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
- When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
- Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
- Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 191 milligrams, Sugar 26 grams, TransFat 0 grams
BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
- Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
- Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
- Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
- Repeat steps 3 and 4 so that you have 2 thin brownie layers.
- Bake for 14 minutes.
- Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
- NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
- Take the ice cream out of the freezer and give it 5-10 minutes to soften.
- Once soft, spread the ice cream over the top of the brownie in the baking tray.
- Take the first brownie layer from the cooling rack and placing it on top.
- Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
- Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
- Quickly trim away the excess ice cream.
- Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
- Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
- Enjoy!
Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams
SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES
These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.
Provided by thedailygourmet
Categories Desserts Frozen Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
- Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
- Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.7 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 13.3 g, Sodium 349.7 mg, Sugar 34.7 g
TINY ICE CREAM SANDWICHES
Enjoy this two-bite version of a popular frozen treat. You can roll the sandwiches in sprinkles instead of chocolate chips for an easy, colorful variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield About 15 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment, and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat together the sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg, and beat until combined. Reduce the speed to low, add the flour mixture and then the milk, and beat until just combined. Refrigerate for 1 hour.
- Scoop teaspoonfuls of batter onto the prepared baking sheets about 1 inch apart. Moisten your hands, roll each mound into a ball and return it to the baking sheets. Bake until the tops of the cookies bounce back when gently touched, 7 to 8 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Put the chocolate chips on a small plate.
- Scoop tablespoonfuls of ice cream onto the flat bottom of half the cookies, then sandwich with the remaining cookies. Roll the sides of each cookie in chocolate chips. Freeze until set, about 1 hour.
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.
CLASSIC ICE CREAM SANDWICHES
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
- Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 1 g, Protein 6 g
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