Rainbow Ice Cream Sandwich Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
• Add in the eggs and vanilla, and whisk until combined.
• Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
• Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
• While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
• Once the cookies have baked and cooled, turn them over onto a tray.
• Place the ice cream disk on top of one half and cover with the other half.
• With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
• Enjoy!

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!

Steps:

• Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
• Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
• Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
• Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
• With a greased cookie cutter, cut out 16 rounds.
• When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
• Sandwich an ice cream round between two cereal rounds.
• Enjoy!

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

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.

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
• Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a ½" border of parchment paper around the edges. Bake until the cake is set, 10-12 minutes. Transfer the baking sheet to a wire rack to cool completely.
• When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
• Remove the sandwich cake from the freezer. Trim about ¼" off of each edge, then cut into 12 smaller square sandwiches.
• Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate cookies and place a pint slice on top of each. Place another chocolate cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• Pour the sprinkles into a shallow dish.
• Remove the ice cream sandwiches from the freezer and roll the sides in the sprinkles, completely covering the ice cream.
• Freeze for 30 minutes more before serving.
• Enjoy!

Steps:

• Separate cookies and cream filling into two different bowls.
• Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
• Combine crumbs and condensed milk in a bowl, mix together and set aside.
• In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
• Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
• Freeze for 4 hours.
• Enjoy!

Steps:

• In a microwave, melt chips and shortening; stir until smooth. Cool slightly., Spread ice cream over half of the bread slices. Top with bacon; drizzle with melted chips and honey. Top with remaining bread. Wrap in plastic; freeze on a baking sheet at least 1 hour.