Chocolate Caramel Ice Cream Sandwiches Recipes

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CHOCOLATE, CANDY, AND CARAMEL ICE CREAM SANDWICH RECIPE



Chocolate, Candy, And Caramel Ice Cream Sandwich Recipe image

Oozy caramel sauce and creamy vanilla ice cream studded with candy, and sandwiched between two homemade chocolate cookie layers makes an amazing frozen treat.

Provided by Lauren Schumacker

Categories     snack, dessert

Time 1h

Number Of Ingredients 13

3/4 cup butter, melted and cooled
2 tablespoons butter, cut into small pieces
1 cup light brown sugar (packed)
1 5/6 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 quarts vanilla ice cream
1, 10-ounce bag of Milky Way bars, unwrapped
3/4 cup heavy cream

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.

Nutrition Facts : Calories 767 calories, Carbohydrate 103 g carbohydrates, Cholesterol 155 mg cholesterol, Fat 37 g fat, Fiber 3 g fiber, Protein 9 g protein, SaturatedFat 23 g saturated fat, ServingSize 0 g, Sodium 543 mg, Sugar 77 g, TransFat 1 g

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Caramel Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h1m

Yield 16 cookies; 8 sandwiches

Number Of Ingredients 12

Heaping 1 1/8 cup all-purpose flour
Heaping 1/2 teaspoon baking soda
Pinch fine sea salt
1 stick butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped caramel candies
1 quart premium vanilla ice cream
1 1/2 cups chopped pretzels

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-CARAMEL ICE CREAM SANDWICHES



Chocolate-Caramel Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

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

CHOCOLATE-DIPPED ICE CREAM SANDWICHES



Chocolate-Dipped Ice Cream Sandwiches image

Provided by Abigail Johnson Dodge

Categories     Chocolate     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Vanilla     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
1 cup all purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
1/2 cup (packed) golden brown sugar
2 tablespoons golden syrup (such as Lyle's) or light corn syrup
2 large egg yolks
1/2 teaspoon vanilla extract
2 2/3 cups premium ice cream (such as dulce de leche or banana), softened
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons vegetable oil
Assorted decorations (such as chopped nuts, colored sprinkles, toffee bits, and cacao nibs)
Even easier: Make sandwiches with your favorite cookies and ice cream. Dip in the melted chocolate, then decorate.
Test-kitchen tip: If you use a soft ice cream (such as dulce de leche), the sandwiches can be served directly from the freezer. If made with a firmer ice cream, they'll need to soften at room temperature for about ten minutes.

Steps:

  • Preheat oven to 325°F. Line 13 x 9 x 2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.
  • Whisk flour, baking soda, and pinch of salt in medium bowl. Melt butter in medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. Transfer browned butter to small bowl.
  • Place sugar and syrup in large bowl. Pour browned butter over. Whisk to combine (mixture will not be smooth). Whisk in egg yolks and vanilla. Add flour mixture; stir just to blend. Transfer soft dough to prepared pan; press into even layer.
  • Bake cookie layer until golden brown around edges and sides are just beginning to pull away from pan edges, 15 to 17 minutes. Cool completely in pan on rack.
  • Using foil overhang as aid, lift cookie layer from pan and place on work surface. Place sheet of plastic wrap lengthwise in same pan, leaving overhang on both short sides of pan. Place another sheet of plastic wrap crosswise in pan, leaving overhang on long sides of pan. Cut cookie layer in half crosswise. Return 1 cookie half, top side down, to pan, placing snugly in 1 short end of pan. Slightly soften ice cream in microwave in 15-second intervals. Spread ice cream evenly over cookie in pan. Place second cookie half, top side up, atop ice cream, pressing slightly to adhere. Fold plastic wrap up and over ice cream-filled cookie. Freeze until firm, at least 4 hours.
  • Line baking sheet with parchment paper or waxed paper. Unwrap ice cream-filled cookie; place on work surface. Using serrated knife, cut cookie lengthwise in half, then cut each strip crosswise into 4 sandwiches. Place on sheet; freeze.
  • Stir chocolate and oil in medium metal bowl set over saucepan of barely simmering water until melted and smooth; cool to lukewarm. Arrange decorations on plates. Working with 1 ice cream sandwich at a time, dip half of sandwich in melted chocolate, allowing excess chocolate to drip back into bowl. Press sandwich gently into decorations on plate. Return to sheet in freezer. Freeze until chocolate sets and freezes, about 1 hour. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich individually in foil and keep frozen.

CARAMEL-COFFEE ICE CREAM SANDWICHES



Caramel-Coffee Ice Cream Sandwiches image

Coffee lends grown-up appeal to this sweet combo of caramel, chocolate and ice cream from our Test Kitchen. The special-tasting dessert will leave your taste buds wide awake and wanting more!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 4

Brownie for Ice Cream Sandwiches
1 teaspoon instant coffee granules
4 cups dulce de leche ice cream, softened
Chocolate-covered coffee beans, chopped

Steps:

  • Prepare batter for Brownie for Ice Cream Sandwiches; stir in coffee granules. Bake and cool according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in coffee beans. Wrap in plastic; freeze on a baking sheet until serving.

Nutrition Facts :

CLASSIC CHOCOLATE ICE CREAM SANDWICH



Classic Chocolate Ice Cream Sandwich image

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

vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup sifted Dutch-process cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops vanilla ice cream

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 SANDWICHES



Chocolate Ice Cream Sandwiches image

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

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

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.

CARAMEL & COFFEE ICE CREAM SANDWICH



Caramel & coffee ice cream sandwich image

Keep cool this summer with a simple yet indulgent frozen dessert. Who says ice cream sandwiches are for kids? Chocolate-coated coffee beans say otherwise...

Provided by Elena Silcock

Categories     Dessert, Treat

Time 5m

Number Of Ingredients 3

1 tbsp chocolate-coated coffee beans , roughly chopped
2 scoops coffee ice cream , softened
4 caramel wafers

Steps:

  • Mix the chocolate coffee beans into the softened ice cream until combined, then transfer to a small loaf tin and freeze for a few hours or until solid.
  • Use cookie cutters to cut the ice cream to the same size as the waffles, then sandwich between two waffles.

Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

GIANT CARAMEL CHOCOLATE ICE CREAM SANDWICH



Giant Caramel Chocolate Ice Cream Sandwich image

Two huge chocolate chip cookies baked in pizza pans are sandwiched together with ice cream and melted caramels, then served in wedges.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 20 servings, 1 wedge each

Number Of Ingredients 4

2 pkg. (18 oz. each) refrigerated chocolate chip cookie dough
25 KRAFT Caramels (about half of 14-oz. bag)
2 Tbsp. milk
1 qt. (4 cups) chocolate ice cream, softened

Steps:

  • Preheat oven to 325°F. Line two 12-inch pizza pans with foil; lightly grease foil. Press cookie dough evenly into prepared pans. Bake 15 to 16 min. or just until centers are set. Cool completely. (Cookies will be chewy.) Remove cookies from pans; discard foil. Return one of the cookies, top-side down, to one of the pizza pans. Set aside.
  • Microwave 25 of the caramels and 2 Tbsp. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each min. Spread over cookie in pizza pan to within 1/4 inch of edge. Refrigerate until caramel is firm.
  • Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream. Cover with caramel-topped cookie, caramel-side down, to form sandwich. Cover or wrap in foil; freeze at least 1 hour before serving. Cut into 20 wedges to serve.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 46 g, Fiber 0 g, Sugar 31 g, Protein 3 g

CHOCOLATE ICE CREAM SANDWICH COOKIES



Chocolate Ice Cream Sandwich Cookies image

Provided by Camille

Categories     cookies

Time 4h9m

Number Of Ingredients 21

170 grams (3/4 cup) unsalted butter, soft but cool
150 grams (3/4 cup) light brown sugar
100 grams (1/2 cup) granulated sugar
2 large eggs
2 egg yolks
1 1/2 tsp vanilla extract
56 grams (2 ounces) bittersweet chocolate, melted
38 grams (1/2 cup) cocoa powder
250 grams (2 cups) all-purpose flour
5 grams (3/4 tsp) salt
3 grams (1/2 tsp) baking soda
34 grams (1/4 cup) sugar for coating the cookies
405 grams (1 3/4 cups) heavy cream, cold
300 grams (1 1/4 cups) whole milk
200 grams (1 cup) granulated sugar
1.5 grams (1/4 tsp) salt
1 vanilla bean (or 1 Tbs vanilla)
100 g granulated sugar
28 g (2 Tbs) unsalted butter, European style
70 g heavy cream
1/2 tsp fleur de sel

Steps:

  • Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
  • Add eggs, egg yolks, melted chocolate, and vanilla. Mix until incorporated.
  • Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together! Cover and refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Portion cookies onto a scale so they are 35 grams each. Roll the balls until smooth and roll in sugar.
  • Repeat with remaining dough and place on half sheet pans, spacing the cookies 2 inches apart.
  • Bake for 7-9 minutes, then let cookies rest on pan for 5 minutes. You know they are done when the cookies begin to crack on top.
  • Transfer to a cooling rack and let cool completely before assembling ice cream sandwich cookies.
  • Combine ice cream ingredients, chill for one hour, and then mix according to mixer directions. (Approximately 20-25 minutes) See the post here for more details on this vanilla ice cream.
  • Pour the ice cream into a parchment lined 9×9 pan, drizzle on half of the caramel, and swirl. Smooth the top of the ice cream with an offset spatula, then chill in the freezer for 3-4 hours before cutting.
  • In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
  • To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan to dissolve any sugar crystals that remain.
  • If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
  • Swirl the caramel in the pan as it melts. Add the butter once the caramel is the color of a **brown paper bag, and stir at this point.
  • Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
  • Strain the caramel just in case there are any seized caramel bits that won't melt down. Place in the fridge to cool for 15-20 minutes.
  • Cut out 2.5 inch rounds of vanilla ice cream with a cookie cutter for perfectly even and uniform sandwiches. Of course, if your cookies are bigger or smaller, use a cutter that is the same size as the cookies.
  • Place an ice cream round on a cookie, drizzle with more caramel if desired(optional), and top with the second cookie. Repeat with remaining ingredients and enjoy right away. If making for later, put ice cream sandwiches in the freezer and let them chill for at least 2 hours so they set properly.
  • Remove ice cream sandwiches from the freezer 10-15 minutes before eating so the cookies can soften some.

CHOCOLATE MACAROON ICE CREAM SANDWICHES WITH CARAMEL ICE CREAM



Chocolate Macaroon Ice Cream Sandwiches with Caramel Ice Cream image

Categories     Cookies     Chocolate     Dairy     Egg     Dessert     Frozen Dessert     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 12

Ice Cream
1 1/2 cups sugar
1/2 cup water
4 cups whipping cream
6 large egg yolks
2 cups whole milk
1 vanilla bean, split lengthwise
Macaroons
2 2/3 cups powdered sugar
1 1/4 cups almonds (about 6 ounces)
3 tablespoons unsweetened cocoa powder
4 large egg whites

Steps:

  • For Ice Cream:
  • Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
  • Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
  • Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
  • For Macaroons:
  • Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
  • Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
  • Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
  • Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)

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From aspicyperspective.com


30 BEST ICE CREAM SANDWICH RECIPES FOR SUMMER - INSANELY GOOD
2022-05-23 Believe it or not, it shouldn’t take longer than 20 minutes to make a dozen. 6. Oreo Ice Cream Cookie Sandwich. These Oreo ice cream sandwiches are insanely good, and you won’t believe how easy they are to make. Simply scrape out the Oreo’s centers and refill them with vanilla ice cream.
From insanelygoodrecipes.com


DECADENT ICE CREAM AND CARAMEL SANDWICHES | METRO
Preparation. Preheat oven to 350°F (180°C). Combine flour and baking powder. Set aside. Combine brown sugar, sugar and butter in a bowl using an electric mixer. Incorporate one egg at a time and beat until you get a uniform texture. Add dry ingredients and beat again. Add pecans and chocolate chips. Mix.
From metro.ca


CHOCOLATE ICE CREAM BAR SANDWICH DESSERT - 30 DAYS
2017-05-14 In a 9x13 pan, place ice cream sandwiches in a single layer. Pour caramel topping over the top (microwave for a few seconds if it's not pouring out easily). Spread Cool Whip over top. Sprinkle Heath bar crumbs over the top - I used my mini food processor to chop my Heath bars up; took 10 secs and worked like a charm.
From thirtyhandmadedays.com


CHOCOLATE AND CARAMEL ICE CREAM SANDWICHES | AKIS …
Chocolate and caramel ice cream sandwiches by Greek chef Akis Petretzikis. Make your own homemade ice cream sandwiches with graham crackers, chocolate praline sauce and cream cheese! Something went wrong, please try again later! EN. ΕΛ EN. Home; Recipes; Desserts; Chocolate and caramel ice cream sandwiches. Preparation. 20' Cooking-Waiting. 2 hours' …
From akispetretzikis.com


CHOCOLATE CARAMEL ICE CREAM SANDWICHES - GUITTARD
Sift together the flour, cocoa, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Add the oil and continue mixing until slightly pale. Add the ehh yolks and vanilla and mix thoroughly. Add the dry ingredients in three additions, alternating it with the milk in two ...
From guittard.com


CHOCOLATE & CARAMEL SALTINE ICE CREAM SANDWICHES. - KD LIKES
2017-07-11 Preheat your oven to 350°F. Line the bottom and sides of 1 9×13-inch baking sheet with foil, then spray it with nonstick baking spray. Carefully arrange the saltines in a single layer in the bottom of your pan. Spread them …
From kdlikes.com


OATMEAL CHOCOLATE CHIP ICE CREAM SANDWICHES – CARAMEL KITCHEN
Ice cream sandwiches have been a long time favorite in my house and are typically made with a dark chocolate or a chocolate chip cookie. Since oatmeal chocolate chip cookies are our family's number one choice, we went with those for the sandwich part of this cookie. Filled with vanilla ice cream and a generous spread of our salted caramel sauce ...
From caramelkitchen.com


CHOCOLATE CARAMEL ICE CREAM SANDWICH CAKE - FOR THE LOVE OF FOOD
2022-03-08 Instructions. Lay half of the ice cream sandwiches (whole) in the bottom of a 8 X 8 inch pan, trimming the last one to cover completely. Top with half of the cool whip, drizzle half of the caramel sauce on top, then add on half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly.
From 4theloveoffoodblog.com


GIANT ICE CREAM SANDWICH WITH CHOCOLATE CHIPS - RICARDO
Cookies. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removeable bottoms. Line the bottoms of the pans with parchment paper. In a bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk the brown sugar, sugar, mayonnaise ...
From ricardocuisine.com


CHOCOLATE-CARAMEL ICE CREAM SANDWICHES – RECIPES NETWORK
2016-07-01 Recipe Types: Breakfast, Cocktail, ... Salad, Soup, Vegan. Chocolate-Caramel Ice Cream Sandwiches. 2016-07-01. Course: Dessert; Add to favorites; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. Related Recipes: Peanut Butter Chocolate Pudding. It’s All Greek to Me Sundae. …
From recipenet.org


HäAGEN-DAZS® MEXICAN HOT CHOCOLATE ICE CREAM SANDWICHES
1 carton Häagen-Dazs® Dulce de Leche Ice Cream. 1-1/2 cup all purpose flour. 1/4 cup dutch processed cocoa. 1 teaspoon cinnamon. 1/2 teaspoon salt. 1/4 teaspoon cayenne. 1 teaspoon baking soda. 1 stick butter, room temperature. 1 cup dark brown sugar. 1 egg, room temperature. 1 teaspoon vanilla extract. 12 ounces semi-sweet chocolate, chopped ...
From icecream.com


CARAMEL ICE CREAM SANDWICHES | WILLIAMS SONOMA
At the end of the freezing stage, stir in the caramel sauce just until it is evenly swirled throughout the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours. To assemble the ice cream sandwiches, let the ice cream stand at room temperature for about 10 minutes. Spoon about 1/2 cup of the ice ...
From williams-sonoma.com


SALTY ICE CREAM SANDWICHES - ALYSSA PONTICELLO // IN GOOD TASTE
2015-08-13 Place back in the freezer until the ice cream is hard (I put mine in overnight for 24 hours). Once the ice cream is frozen solid, you'll want to give them a chocolate dip. In a double boiler or small saucepan, melt the chocolate chips (for 10 sandwiches I used about 1 cup). I didn't use a double boiler so I melted my chocolate in 1/4 cup ...
From alyssaponticello.com


NO-CHURN CARAMEL ICE CREAM BLONDIE SANDWICHES
Make the Ice Cream: 1. Whisk the condensed milk, vanilla extract and salt in a large bowl. 2. Beat the heavy cream with an electric mixer in another large bowl until stiff peaks form, 2 to 3 minutes. 3. Remove 1 cup of the whipped cream and mix into the condensed milk mixture to lighten the texture. Gently fold the rest of the whipped cream ...
From gooddishtv.com


EAGLE BRAND® | CHOCOLATE CHIP ICE CREAM SANDWICHES
1: Combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream and chips. Pour into 9"x5" (2 L) loaf pan; cover. Freeze 6 hours or until firm. 2: Scoop about 1/4 cup ice cream onto bottom of 1 cookie; top with another cookie, top side up. Press gently. Wrap tightly in …
From eaglebrand.ca


HOMEMADE ICE CREAM SANDWICHES - I AM BAKER
2022-07-12 On a large sheet of parchment paper, roll out the dough to a 12×15-inch rectangle, about ⅛-inch thick. Place it into the refrigerator to chill for 25-30 minutes, or until firm. Preheat oven to 350°F. When firm, cut out 4×2-inch rectangles and place them on the parchment paper-lined baking sheets.
From iambaker.net


DELECTABLE CHOCOLATE CHERRY ICE CREAM SANDWICHES
Preheat oven to 350°F. Lightly grease 17- x 12-inch baking sheet; line with parchment paper. In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In separate large bowl, whisk together egg, buttermilk, oil and vanilla. Add dry ingredients and mix until just combined.
From canadianliving.com


CHOCOLATE, CANDY, AND CARAMEL ICE CREAM SANDWICH RECIPE
Mar 20, 2021 - Oozy caramel sauce and creamy vanilla ice cream studded with candy, and sandwiched between two homemade chocolate cookie layers makes an amazing frozen treat.
From pinterest.ca


BROWNIE ICE CREAM AND SALTED CARAMEL SANDWICHES
1. Salted Caramel: In a medium heavy-duty saucepan heat sugar and glucose (if you chose to add it), until it melts into a brown amber-colored liquid. 2. Meanwhile, in a small saucepan, heat the cream until simmering. 3. After the sugar turned into caramel, pour the boiling cream into the caramel pot through a sieve.
From parischezsharon.com


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