STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 6
Steps:
- Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
- Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
- Freeze for 30 minutes.
- In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
- In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
- Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
- Freeze for 30 minutes more before serving.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams
STRAWBERRY AND ICE CREAM SANDWICHES
This summertime snack is a spin on the Italian treat, brioche con gelato, which is typically served in hotter months for breakfast. This ice cream sandwich is made with actual bread - rather than cookies - landing this dessert in the not-too-sweet category. Griddling or grilling the buns with a butter-sugar finish adds a bit of caramelized sweetness. These are best eaten immediately, so have guests at the ready for assembling. The combination of still-warm bread, melting ice cream and strawberries is bliss.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, snack, finger foods, ice creams and sorbets, dessert
Time 15m
Yield 4 to 6 sandwiches
Number Of Ingredients 6
Steps:
- If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
- Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
- On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.
- Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.
- Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.
STRAWBERRY-CHOCOLATE ICE CREAM SANDWICHES
These are no ordinary ice cream sandwich-store-bought (or homemade) strawberry ice cream is sandwiched between two freshly baked chocolate cookies. You'll never want to buy store-bought again!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 10
Steps:
- Make cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light. Add egg and vanilla; beat until incorporated. Reduce speed to low, and gradually mix in flour mixture (dough will be soft). Mix in chocolate chips by hand.
- Drop mounds of dough (each equal to 2 level tablespoons) onto baking sheets, spacing as far apart as possible. With fingers, make mounds as round as possible (you should have 14 to 15).
- Bake, switching baking sheets from top to bottom halfway through, until edges of cookies are firm but not hard, 15 to 20 minutes. Cool 1 minute on baking sheets; transfer cookies to racks to cool completely.
- Assemble sandwiches: Scoop 1/3 cup ice cream onto flat side of each of 6 cookies. Top each with another cookie, and press gently to form a sandwich (you have extra cookies, in case of breakage).
- Freeze sandwiches until firm, at least 1 to 2 hours, before serving (or up to a week, wrapped individually in plastic wrap).
CHRISTY JORDAN'S CHOCOLATE AND STRAWBERRY ICE CREAM SANDWICHES
Yield: 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly spray a baking sheet with nonstick cooking spray. Set aside. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and cocoa. Add flour mixture to butter mixture, beating until combined. Beat in milk and vanilla; stir in chocolate morsels. Divide dough into 12 portions (approximately 31⁄2 tablespoons each); space 2 inches apart on prepared pan. Using damp fingertips, lightly press dough. Bake until puffed and almost set, approximately 12 minutes. Let cool on pan 2 minutes. Using a spatula, transfer cookies to a wire rack, and let cool completely. Spread 1 tablespoon hot fudge sauce on flat sides of 6 cookies. Top each with 1⁄3 cup ice cream. Top with remaining cookies, flat side down, pressing gently. Freeze until firm, 3 to 4 hours. Thaw slightly before serving.
CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a nostalgic look. Soften ice cream; fill each pair of cookies with a generous layer. Serve immediately, or keep in the freezer for as long as you can resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
- With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
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
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