CHOCOLATE COOKIE ICE CREAM SANDWICHES
Soft and chewy chocolate cookies with vanilla ice cream sandwiched in between. A wonderful homemade summer treat!
Provided by Annalise
Categories Dessert
Time 29m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
- Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Scoop by the rounded tablespoon onto the prepared sheet pan.
- Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
- Let vanilla ice cream sit at room temperature 10-15 minutes to soften. Place a large scoop of ice cream on 1 cookie. Top with another cookie and gently press together. Roll in sprinkles, if using.
- Freeze until ready to serve or serve immediately. Ice cream sandwiches will keep in the fridge for a few days (see Note).
Nutrition Facts : Calories 624 kcal, Carbohydrate 81 g, Protein 10 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 127 mg, Sodium 328 mg, Fiber 3 g, Sugar 59 g, ServingSize 1 serving
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.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
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.
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
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h
Yield Makes 8
Number Of Ingredients 4
Steps:
- Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.
- Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.
- Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
CHOCOLATE "I SCREAM" COOKIE SANDWICHES
I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.
Provided by Chef John
Categories Sandwich Cookies
Time 1h30m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
- While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
- Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
- Let chocolate cool until hard and dry to the touch, at least 1 hour.
- Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg
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.
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
COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES
OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: recipe #375587 and Recipe #375540 They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.
Provided by Realtor by day
Categories Frozen Desserts
Time 50m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
- On medium speed, beat butter until fluffy, 1-2 minutes.
- Beat in the brown sugar until smooth, 1-2 minutes.
- Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
- Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
- Bake 10-12 minutes or until JUST starting to brown lightly.
- Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
- You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
- Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.
Nutrition Facts : Calories 352.1, Fat 18.7, SaturatedFat 11.8, Cholesterol 55.2, Sodium 230.4, Carbohydrate 44.1, Fiber 2.1, Sugar 31.2, Protein 4.5
CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES
Impress family and friends this summer with these cooling ice cream cupcakes. You only need a few ingredients to make them and no baking is required
Provided by Jane Dunn
Categories Dessert, Treat
Time 20m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
- Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
- Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.
Nutrition Facts : Calories 604 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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- Whisk cocoa powder, salt, baking powder, and 2½ 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 ½”-thick disks. Chill until firm, at least 2 hours.
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