Double Chocolate Ice Cream Sandwiches Recipes

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DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES



Double Chocolate and Peppermint Ice Cream Sandwich Cookies image

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h5m

Yield 24

Number Of Ingredients 13

2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Steps:

  • COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  • BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  • DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  • PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  • BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  • MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  • PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g

DOUBLE CHOCOLATE ICE CREAM SANDWICHES



Double Chocolate Ice Cream Sandwiches image

Chocolate, chocolate chip cookies with ice cream sandwiched between -- a fabulous, frozen treat.

Provided by Allrecipes Member

Yield 15

Number Of Ingredients 11

1 cup shortening
1 cup white sugar
½ cup packed light brown sugar
2 large eggs eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup HERSHEY®'S Cocoa Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
15 scoops chocolate ice cream, softened

Steps:

  • Heat oven to 350 degrees F.
  • Beat shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture. Stir in chocolate chips. Drop by heaping tablespoons onto ungreased cookie sheet. Flatten each with palm of hand or bottom of glass into a 3-inch circle about 1/4-inch thick. (Add 2 tablespoons flour if dough is too soft to handle.)
  • Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
  • Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in foil; immediately place in freezer. Freeze until firm.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 46.6 g, Cholesterol 31.9 mg, Fat 20.4 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 266.6 mg, Sugar 31.6 g

DOUBLE PEANUT BUTTER ICE CREAM SANDWICHES



Double Peanut Butter Ice Cream Sandwiches image

Chocolate and peanut butter...need we say more? These delectable bars from our Test Kitchen are dipped in a creamy candy coating for extra deliciousness. Get ready to hear kids of all ages say, "Yum!"

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 6

Brownie for Ice Cream Sandwiches
4 cups peanut butter ice cream with peanut butter cup pieces, softened
8 ounces white candy coating, coarsely chopped
1 tablespoon creamy peanut butter
1 teaspoon shortening
Chopped Reese's pieces, optional

Steps:

  • Prepare, bake and cool Brownie for Ice Cream Sandwiches 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., In a microwave-safe bowl, melt the candy coating, peanut butter and shortening at 70% power for 1-2 minutes; stir until smooth. , Cut ice cream sandwich into bars, squares or desired shapes. Drizzle with or dip into coating mixture, letting excess drip off. Place on waxed paper, sprinkle with Reese's pieces if desired; let stand until set. Wrap in plastic. Freeze until serving.

Nutrition Facts :

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