GIANT ICE CREAM SANDWICH
"I was an inexperienced cook when I married," relates Charlene Turnbull, Wainwright, Alberta. "A good friend, who was a cooking inspiration to me, shared many of her recipes, including this scrumptious dessert. It's handy to pull out of the freezer for unexpected guests."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. , Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving. , For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.
Nutrition Facts :
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
GIANT MINT CHOCOLATE CHIP ICE CREAM SANDWICHES
What's better than a frosty mint chip sandwich to finish off the day? These are really giant and great for sharing.
Provided by Food Network
Categories dessert
Time 14h20m
Yield 12 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a large bowl. Beat the butter, granulated sugar and brown sugar together until light and fluffy (about 3 minutes) on medium speed. Beat in the eggs, one at a time, then add the vanilla.
- At a low speed, beat in the dry ingredients in batches, until just blended, do not over beat or the dough will get tough. Stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. Wrap the bowl with plastic and chill dough 30 minutes or overnight.
- Shape or scoop into 2-inch balls using a spoon or ice cream scoop. Place on cookie sheets, about 3 inches apart. (About 6 cookies per tray with 2 trays per batch.) Flatten them slightly and bake until golden brown around the edges, about 15 to 18 minutes. Let cool on tray about 3 minutes. Transfer the cookies to a cooling rack and cool completely.
- Remove the ice cream from the freezer about 5 minutes to thaw/soften slightly before scooping. Using a 2-ounce ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Top with another cookie and press gently to flatten slightly. Using an offset spatula or a butter knife, smooth the ice cream around the edges of the cookie until the ice cream is flush with the outside of the cookie. Serve immediately or re-freeze until ready to serve. If re-freezing, thaw the sandwich for about 4 to 5 minutes before serving.
GIANT ICE CREAM SANDWICH
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
- Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
- Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
- Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
- Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
- Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
- Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
GIANT ICE CREAM SANDWICH
Make and share this Giant Ice Cream Sandwich recipe from Food.com.
Provided by carolinafan
Categories Frozen Desserts
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
- Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Freeze for 2 hours or until easy to handle.
- Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic wrap; freeze until set. May be frozen for up to 2 months.
- Remove from freezer 10-15 minutes before serving.
- For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
- Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.
Nutrition Facts : Calories 895, Fat 34.9, SaturatedFat 13.5, Cholesterol 38.5, Sodium 457.5, Carbohydrate 144.5, Fiber 1.9, Sugar 46.7, Protein 8.3
GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, butter, eggs, vanilla extract, flour, baking powder, salt, semi-sweet chocolate chips, vanilla ice cream, mini chocolate chip
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
- Add in the eggs and vanilla, and whisk until combined.
- Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
- Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
- While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
- Once the cookies have baked and cooled, turn them over onto a tray.
- Place the ice cream disk on top of one half and cover with the other half.
- With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
- Enjoy!
GIANT PEANUT BUTTER ICE CREAM SANDWICH.
Another recipe for my friend, Mindy, the PB lover. **Note: There is only 20 minutes of actual baking time, and 4 hours of freezing time.
Provided by JLBurnell
Categories Frozen Desserts
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs.
- Bake at 350° for 20-25 minutes or until set. Cool completely.
- In a bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese and peanut butter until smooth.
- Add pudding and ice cream; beat until smooth.
- Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling.
- Cover and freeze for 4 hours or until firm.
- Remove from the freezer 15 minutes before serving.
- Place hazelnut spread in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice.
- Remove sides of pan; cut dessert into slices.
Nutrition Facts : Calories 842.3, Fat 56.2, SaturatedFat 19.9, Cholesterol 89.6, Sodium 693, Carbohydrate 71.9, Fiber 3.2, Sugar 21.4, Protein 18.3
MONSTER ICE CREAM SANDWICH
This will impress everyone just by looking at it, just wait until they taste it!
Provided by Crazy Cook :)
Categories Desserts Frozen Dessert Recipes
Time 5h35m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans.
- In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips.
- Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack.
- When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set.
- Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.
Nutrition Facts : Calories 784.8 calories, Carbohydrate 107.7 g, Cholesterol 109.4 mg, Fat 37.2 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 23.7 g, Sodium 670.3 mg, Sugar 69.5 g
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