ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 ice cream sandwiches
Number Of Ingredients 12
Steps:
- Make the chocolate cookies: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, cocoa powder, and salt. Whisk for 30 seconds to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy. Add the whole egg and mix to combine. Scrape down the bottom and sides of the bowl. Add the egg yolk and vanilla and mix to combine. With the mixer running on low speed, add the flour mixture and mix until just combined.
- Divide the dough in half, shape each half into a disk, and wrap each piece in plastic wrap. Refrigerate the dough for 20 minutes.
- Roll out each piece of the dough on a piece of parchment paper to a 9-by-12 inch rectangle. Transfer the two parchments with dough onto two sheet pans. Using a fork, dock the dough. Bake until just cooked through (make sure not to let the edges get crisp), 10 to 15 minutes. Let cool completely.
- Assemble the sandwiches: Take the ice cream from the freezer and let sit at room temperature until just soft enough to spread, 5 to 10 minutes. Transfer the ice cream to a piping bag fitted with a large open round tip and pipe even lines to cover entire underside of one cookie. Alternatively, spread the ice-cream using an offset spatula.
- Carefully top the ice cream with the second chocolate cookie rectangle. Wrap the sandwich with plastic wrap and freeze until just set, about 1 hour.
- Run a sharp knife under hot water and dry completely. Using the hot knife, cut the large ice cream sandwich into 12 individual sandwiches. Put sprinkles, chopped pistachios, and chocolate chips in separate plates. Coat the edges of the sandwiches in the garnish of your choosing. Serve immediately or freeze until ready to eat.
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.
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
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-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
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.
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
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.
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