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
CHOCOLATE ICE CREAM SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 4
Steps:
- Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
- Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.
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.
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 ICE CREAM COOKIE SANDWICHES
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Provided by Claire Saffitz
Categories Bon Appétit Cookies Frozen Dessert Dessert Ice Cream Chocolate Summer Kid-Friendly Small Plates Freeze/Chill
Yield 15 servings
Number Of Ingredients 13
Steps:
- Make the Cookies
- Whisk cocoa powder, salt, baking powder, and 2 1/2 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into 1/2"-thick disks. Chill until firm, at least 2 hours.
- Preheat oven to 350°F. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large 1/8"-thick rectangle (about 16x12"), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4x1 1/2" rectangles, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1" apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)
- Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with 30 cookies total. Save scraps for another use or discard. Prick cookies in several places with a fork. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12-15 minutes. Let cool on baking sheets. Turn half of cookies over.
- Prepare Ice Cream
- Line a 13x9" baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer. Remove both pints of first ice cream flavor from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15-20 minutes.
- Repeat softening process with both pints of second flavor.
- Scrape second flavor over first layer and smooth out, spreading ice cream all the way to the edges and making top as level as possible. Cover with plastic wrap and freeze until ice cream is hard, at least 8 hours.
- Assembly
- Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic. Trim sides of ice cream block to make a neat, straight-edged rectangle measuring 12x7 1/2" (yep, there's that ruler again). Working quickly so ice cream doesn't melt, cut block lengthwise into 5 equal rows and then crosswise into thirds so you have 15 pieces measuring about 4x1 1/2" Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
- Do Ahead
- Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen.
CHOCOLATE ICE CREAM SANDWICHES
These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 ice cream sandwiches.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
CHOCOLATE ICE CREAM FOR ICE CREAM SANDWICH COOKIES
This delicious recipe for chocolate ice cream comes from How Sweet It Is cake studio in New York City. We recommend using this ice cream for our recipe for Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Place heavy cream, milk, and 1/2 cup plus 2 tablespoons sugar in a medium saucepan and bring to a boil over medium-high heat. Remove from heat; set aside.
- Prepare an ice-water bath and set aside. In a medium bowl, whisk together egg yolks and remaining 1/2 cup plus 2 tablespoons sugar until well combined. Whisking constantly, slowly add 1/3 of the hot cream mixture to the egg yolk mixture. Slowly whisk egg yolk mixture into saucepan with remaining cream mixture until well combined. Add chocolate and continue whisking until chocolate is melted and well combined.
- Strain mixture through a fine mesh sieve into a medium bowl set over ice-water bath. When cool, transfer mixture to a refrigerator until chilled, at least 8 hours and up to overnight.
- Transfer mixture to an ice cream maker and prepare according to manufacturers' instructions. Keep ice cream frozen until ready to use.
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
More about "chocolate ice cream for ice cream sandwich cookies recipes"
CHOCOLATE ICE CREAM SANDWICHES
From kingarthurbaking.com
4.4/5 (16)Total Time 15 hrs 15 minsServings 12
- To make the ice cream: Whisk together 1/2 cup (113g) of the milk, the sugar, syrup, tapioca starch, and salt in a saucepan.
- Stir in the remaining milk, and the cream., Cook and stir the mixture over medium-high heat until bubbles form around the edge and it begins to steam.
- Simmer for 3 to 5 minutes, stirring constantly, until the mixture thickens to the consistency of a cream sauce; don't let it boil., Remove the mixture from the heat, stir in the vanilla, and chill thoroughly in the refrigerator.
COOKIE ICE CREAM SANDWICHES
From sallysbakingaddiction.com
4.5/5 (16)Category Dessert
CHOCOLATE ICE CREAM SANDWICH COOKIES
From thekitchenmagpie.com
5/5 (24)Total Time 14 minsCategory DessertCalories 335 per serving
CHOCOLATE CHIP ICE CREAM SANDWICH BARS
From kingarthurbaking.com
4.7/5 (36)Calories 370 per servingTotal Time 9 hrs
TREAT YOURSELF TO A PB AND J ICE CREAM SANDWICH
From thepioneerwoman.com
THE BEST ICE CREAM SANDWICH: A BLIND TASTE TEST | BON APPéTIT
From bonappetit.com
EASY ICE CREAM CAKE RECIPES TO SWEETEN YOUR SEASON | EHOW
From ehow.com
THE BEST ICE CREAM COOKIE SANDWICHES
From barefeetinthekitchen.com
CHOCOLATE COOKIE ICE CREAM SANDWICHES
From kickassbaker.com
CHOCOLATE ICE CREAM SANDWICH COOKIE
From thefrozenbiscuit.com
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE
From cooking.nytimes.com
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
From bonappetit.com
COOKIES AND CREAM ICE CREAM
From kingarthurbaking.com
CHOCOLATE COVERED GRAHAM CRACKER ICE CREAM SANDWICH RECIPE
From lulus.com
ICE CREAM SANDWICH RECIPE - HOW TO MAKE ICE CREAM SANDWICH
From thepioneerwoman.com
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
From justataste.com
HOMEMADE CHOCOLATE COOKIE ICE CREAM SANDWICHES
From inspiredtaste.net
SHEET PAN ICE CREAM SUNDAE
From thepioneerwoman.com
HOW TO MAKE THE PERFECT COOKIE FOR ICE CREAM SANDWICHES
From kingarthurbaking.com
You'll also love