CHOCOLATE AND PEPPERMINT CANDY ICE CREAM SANDWICHES
Categories Chocolate Dairy Dessert Freeze/Chill Christmas Kid-Friendly Mint Summer Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 sandwiches
Number Of Ingredients 6
Steps:
- Stir together ice cream (reserve pint container), extract, and 1/2 cup crushed candy in a bowl until combined.
- Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.
- Working very quickly, scoop ice cream onto flat sides of 8 wafers (1 scoop per wafer), then top with remaining 8 wafers, flat sides down. Wrap each sandwich individually with plastic wrap and freeze until firm, about 1 hour. Unwrap sandwiches and roll edges in remaining 1/2 cup crushed candy. Rewrap and freeze until firm, about 1 hour.
DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
- DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
- PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
- BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
- MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
- PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g
MINT-CHOCOLATE ICE CREAM SANDWICH CAKE
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.
Provided by Katherine Sacks
Categories Labor Day Cake Summer No-Cook Ice Cream Chocolate Mint Birthday Graduation Back to School Wedding
Yield Serves 12-14
Number Of Ingredients 5
Steps:
- Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
- Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
- Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
- Do Ahead
- Fully assembled cake can be made 1 day ahead; keep frozen.
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