Chocolate Candy And Caramel Ice Cream Sandwich Recipes

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment.
• In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
• Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
• Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

CHOCOLATE, CANDY, AND CARAMEL ICE CREAM SANDWICH RECIPE

Steps:

• Let the vanilla ice cream soften, then scoop it into an 8x8 pan lined with parchment paper. Spread the ice cream smooth and put it in the freezer to freeze solid, at least 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Cream 3/4 cup butter, light brown sugar, and 1/3 cup granulated sugar. together until they're light and fluffy, about 5 to 7 minutes. Add the eggs, one at a time, and mix until fully incorporated. Add the vanilla extract and mix again. In a separate bowl, whisk together 1/2 teaspoon of salt, flour, cocoa, and baking soda until evenly combined. Slowly add the dry ingredients to your wet mixture and mix until just combined. Don't over-mix.
• Spread the batter into a sheet pan lined with parchment paper. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
• Now for the caramel sauce. Pour 1 and 1/2 cup sugar into a dry, clean saucepan and cook over medium-low heat until fully caramelized. It'll get a bit dark. Swirl to stir. Remove the pan from the heat. Add the 2 tablespoons of butter cut into small pieces a little at a time, and swirl to combine. Add the heavy cream and 1 teaspoon salt. Give it another swirl. Set it aside to fully cool. Feel free to pop it into the fridge or even freezer (once it's already cooled some) if need be.
• Take the ice cream layer out of the freezer. Pour the caramel over the top and top with candy. Press down on the candy slightly. Put it back into the freezer to again freeze solid, at least 2-3 hours, but preferably overnight.
• Take the ice cream, caramel, and candy layer out of the freezer and lift (by the overhanging parchment paper) out of the pan. Use the bottom of the pan to measure and trim the cookie layers so they're the same size. Put a fresh piece of parchment in the pan and place one of the cookie pieces on top of that.
• Peel the parchment layer off of the ice cream. Place the ice cream, caramel, and candy layer in the pan on top of the bottom cookie. Add the remaining cookie layer and press down gently.
• Put the giant ice cream sandwich back into the freezer to freeze solid, at least 1 full hour, but preferably longer.
• Take it out of the freezer, lift it out of the pan (using your best friend, the overhanging parchment paper), and, using a sharp knife, cut into individual ice cream sandwiches. Share them with everyone you know or keep them all for yourself, I won't tell.

CHOCOLATE-CARAMEL ICE CREAM SANDWICHES

Steps:

• Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.

ICE CREAM SANDWICH DESSERT

Steps:

• 1. Locate 24 ice cream sandwiches. 2 boxes of 12 count sandwiches should do the trick.
• 2. Unwrap the sandwiches and lay them out evenly over the bottom of a 9x13 pan. You may have to cut a couple of them in half to make it work. I ended up having a little corner of the pan vacant. 3. Spread 1/2 a (16 ounce) tub of thawed coolwhip over the top of the bars. Drizzle chocolate syrup and caramel syrup over the top.
• 4. Add another layer of ice cream sandwiches over the top.
• 5. Add the other half of the cool whip. Cover and freeze for at least 1 hour, and up to 3 days.
• 6. When you are ready to serve, drizzle more chocolate and caramel syrup over the top.
• 7. Add 12-15 fun sized candy bars that have been cut into bite sized pieces. I used Milky Way and Twix. It works best to add the syrups and candy bars to this layer just before serving. Once they all sit together for a bit they start to look sort of funky in a weird chalky sort of way.
• Serve and enjoy!

CANDY CRAZE ICE CREAM SANDWICHES

Steps:

• Place a scoop of cookies and cream ice cream on each of four cookies. Top each with another cookie and a scoop of peanut butter cup ice cream. Top with remaining cookies., Press M&M's and peanut butter cups into sides. Wrap in plastic; freeze on a baking sheet at least 1 hour.

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
• Arrange eight sandwiches in opposite direction in the pan.
• Spread with half of the whipped topping.
• Spoon fudge topping by teaspoonfuls onto whipped topping.
• Sprinkle with 1/2 cup peanuts.
• Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
• Pan will be full.
• Cover and freeze.
• Remove from freezer 20 minutes before serving.
• Cut into squares.
• Can be frozen up to 2 months.