Chocolate Cardamom And Coffee Ice Cream Sandwiches Recipes

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

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.

CARAMEL-COFFEE ICE CREAM SANDWICHES

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.

CARAMEL & COFFEE ICE CREAM SANDWICH

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.

CHOCOLATE ICE CREAM SANDWICHES

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.

HOMEMADE CHURROS WITH CARDAMOM AND CHOCOLATE

Steps:

• Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
• Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
• While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
• Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
• Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
• Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
• Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
• Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

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.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

TURKISH COFFEE CHOCOLATE CHIP ICE CREAM

Steps:

• Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
• Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

CHOCOLATE, CARDAMOM, AND COFFEE ICE CREAM SANDWICHES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 325°. Line 2 large baking sheets with parchment paper. Combine chocolate and butter in a medium heatproof bowl; set over a medium saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Combine almonds, flour, baking powder, salt, and cardamom in a food processor. Pulse until almonds are finely ground. Using an electric mixer, beat eggs, sugar, and vanilla in a medium bowl until pale and fluffy, 3-4 minutes. Add chocolate mixture in 3 additions, mixing well between additions. With motor running, gradually add dry ingredients; mix well. Scoop out a rounded tablespoonful of dough. Use another spoon to help push dough onto a prepared baking sheet. Repeat with remaining dough to make 27 more portions, dividing between sheets and spacing dough 1-inch apart. Bake, rotating sheets halfway through, until tops begin to crack and cookies are set, 12-14 minutes (don't overcook; cookies will firm up as they cool). Transfer cookies to wire racks and let cool completely. DO AHEAD: Cookies can be made 3 days ahead. Store airtight at room temperature. Place a large scoop of ice cream on flat side of 1 cookie. Top with another cookie, flat side down; press down lightly. Freeze on a baking sheet while preparing remaining sandwiches. Repeat with remaining cookies and ice cream. DO AHEAD: Ice cream sandwiches can be made 30 minutes ahead. Keep frozen until ready to serve

DARK CHOCOLATE AND CARDAMOM ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
• Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
• Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
• Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.