CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
- In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
- Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
- Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
CHOCOLATE COOKIE ICE CREAM SANDWICHES
Homemade cookies and fun fillings add up to awesome ice cream sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 to 18 sandwiches
Number Of Ingredients 10
Steps:
- Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
- Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
- Ice cream and filling combinations:
- Black raspberry ice cream, raspberries and fudge sauce
- Mint chip ice cream and marshmallow cream
- Chocolate ice cream, dulce de leche and fudge sauce
- Vanilla ice cream, fudge sauce and cherry jam
COOKIE ICE CREAM SANDWICHES
Ree uses two flavors of store-bought dough to make the cookies for these shortcut frozen treats. Using ice cream from round pints (rather than a rectangular tub) lets you cut perfect circles to sandwich between the cookies. Dipped in melted chocolate and a flurry of sprinkles, they're a hit with both kids and adults.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
- While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
- Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES
Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat
Provided by Donal Skehan
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12 sandwiches or 24 cookies
Number Of Ingredients 9
Steps:
- To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
- Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
- Sift in the flour and baking powder, then mix well with a wooden spoon.
- Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
- Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
- Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
- Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
- Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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