CLASSIC ICE CREAM SANDWICHES
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
- Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 1 g, Protein 6 g
ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
DIPPED ICE CREAM SANDWICHES
From Quick Cooking Magazine. When I saw this recipe I knew I needed to give it a try. We always have these ingredients on hand and I knew my toddlers would think it was fun to have sprinkles on their ice cream sandwiches! These were yummy and a big hit!
Provided by Dine Dish
Categories Frozen Desserts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
- Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
- Place on prepared baking sheet and freeze.
Nutrition Facts : Calories 232.8, Fat 16, SaturatedFat 8.4, Sodium 4.7, Carbohydrate 27.2, Fiber 2.5, Sugar 23.2, Protein 1.8
ICE CREAM SANDWICH
Diddy Riese has been baking fresh cookies to pair with premium ice cream in cookie sandwich form since 1983. Students at UCLA love mixing and matching cookies to use in the sandwiches, and you can too. Just swap out the mix-ins you want for a fully customizable cookie sandwich.
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 cookies or 12 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a larger bowl, whisk the sugar, vanilla, butter and eggs until smooth. Stir in the flour mixture in three batches to make a soft dough. Add your stir-ins and mix until combined.
- Using a medium ice cream scoop (it should hold about 3 tablespoons of dough), scoop the dough onto the baking sheets, about 3 inches apart, and gently flatten the tops. Bake until the edges are just set, 11 to 13 minutes, rotating the pans halfway through the baking time. Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.
- Cool the baking sheets and reline with new parchment. Bake the remaining cookies.
- Once the cookies are cooled, scoop 1/2 cup of ice cream onto the bottom of half of the cookies and top each with another cookie. Eat.
- Store any leftover cookies in a resealable plastic bag or container for up to 3 days.
ICE CREAM SANDWICH DESSERT
It takes 10 minutes tops to prepare this cool ice cream sandwich cake, but it tastes like you spent a lot of time creating it. -Cathie Valentine, Graniteville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.
Nutrition Facts : Calories 254 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-DIPPED ICE CREAM SANDWICHES
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
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.
ICE CREAM SANDWICH DESSERTS
No one will believe this awesome dessert is just dressed-up ice cream sandwiches. "For my son's birthday party, I decorated it with race cars and checkered flags because he's a big racing fan," recalls Jody Koerber of Caledonia, Wisconsin. "It was a huge success!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. 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 for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 375 calories, Fat 17g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 116mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
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- Preheat oven to 325°F. Line 13x9x2-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 a 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.
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