HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE ICE CREAM SANDWICHES
Let me show you how easy it is to make your own Homemade Ice Cream Sandwiches so you can stock your freezer with tasty treats all summer long!
Provided by Maegan - The BakerMama
Categories Dessert
Time 3h
Yield 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
- Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
- Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
- Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
- Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
- To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
- Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.
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
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
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
EASY ICE CREAM SANDWICHES
The recipe is from Kraft and makes making summer time treats a snap. The original recipe calls for Chips Ahoy! Real Chocolate Cookies. The cooking time is the time for freezing the ice cream and made sandwiches.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
- Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
- Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
- Remove from tray and wrap in plastic wrap, return to freezer.
HOMEMADE ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h37m
Yield approximately 20 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Line 2 (12 by 14-inch) sheet pans with parchment or buttered waxed paper.
- In a medium sized bowl, combine the first 5 ingredients and sift onto a piece of parchment or waxed paper. Set aside.
- In an electric mixer fitted with a paddle, beat eggs for 1 minute. Add sour cream and chocolate syrup and mix to combine. With mixer on low speed, gradually add the dry ingredients until incorporated. Add melted butter and mix until fully incorporated.
- Spread batter evenly onto the 2 sheet pans. Bake cakes for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Using a serrated knife, cut off the top crust from the cakes. Freeze the cakes for 5 minutes.
- Spread softened ice cream onto 1 cake. Place second cake on top. Freeze until hardened. Cut into 3-inch squares when ready to serve.
HOMEMADE ICE CREAM SANDWICHES
Served between your favorite bakery cookies, the easy ice cream in this recipe makes an irresistible dessert.
Provided by looneytunesfan
Categories Frozen Desserts
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
- In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
- To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.
Nutrition Facts : Calories 366.6, Fat 23.3, SaturatedFat 11.5, Cholesterol 58.7, Sodium 169.4, Carbohydrate 37.6, Fiber 1.1, Sugar 17.6, Protein 4.8
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
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HOMEMADE ICE CREAM SANDWICH RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 6Calories 467 per servingCategory Dessert
- Move oven rack to middle position, and preheat to 350 degrees F. Lightly spray a rimmed cookie sheet with nonstick cooking spray, and line with parchment paper; set aside.
- In a medium bowl add flour, cocoa, and baking soda. In a large bowl whisk together eggs, sugar, and chocolate syrup, and melted butter until well blended.
- Fold dry ingredients into egg mixture until well combined and no flour streaks remain. Pour batter into the prepared baking sheet, spread batter evenly using an offset metal spatula. Bake until cookie springs back when touched with a finger, 10-12 minutes. Cool in pan on wire rack for 5 minutes, then run a paring knife around the perimeter of the baking sheet to loosen. Invert cookie onto a work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
- After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again about 1-2 hours.
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- Preheat the oven to 350°F (180°C). Place the butter and chocolate morsels in the Classic Batter Bowl.
- Microwave, uncovered, on HIGH for 30–60 seconds, or until melted.Add the sugar and whisk to combine.
- Let the mixture cool for 2 minutes before adding the next ingredients.Add the yogurt, egg, vanilla, and salt, and whisk to combine.
EASY ICE CREAM SANDWICHES RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
Cuisine DessertCategory Ice CreamServings 6Total Time 30 mins
- Process all sandwich part ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup, since the consistency may vary depending on the cashew butter’s consistency). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Roll the disk out with a rolling pin between two sheets of parchment into approx. an ⅛” consistency. Use the round base of a 4″ springform pan to trace a circle in the dough, cut out the circle and set aside for a moment (this will be the top of your sandwich). Gather the remaining dough, form into a ball then flatten into a disk and roll it out a bit to roughly the size of the springform pan base again. Return the base of your springform pan into the pan. Place the disk of dough inside the assembled pan and press down into a flat crust (this will be the bottom of your ice cream sandwich). Set aside.
- Blend all ice cream ingredients in a high power blender into a smooth consistency (use the tamper if using a vitamix to get best results). Pour this filling over the base layer in the springform pan and tap the pan down to smooth out the top. Place the pan in the freezer for 1 hour to allow the mixture to firm up a bit.
- Once the mixture is a little bit firmer to the touch, remove from freezer and carefully place the top sandwich layer circle (which you’ve prepared and set aside in step 1) on top of the ice cream layer. Return back to the freezer and freeze for an additional 3-4 hours to let the mixture fully set. Then remove from the springform pan, cut into 6 pieces and enjoy! (Store leftovers in the freezer).
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- Scoop 1/4 cup of ice cream onto half of the cookies, then top with the remaining cookies to make a sandwich.
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5/5 (1)Total Time 14 minsCategory DessertCalories 376 per serving
- Place cookies on a flat surface and place 1 scoop of vanilla ice cream onto the cookie. Gently press another cookie on top. Use an icing knife to smooth the edges and tuck in any ice cream that is spilling out of the cookie.
- The easiest way to dip the edges of the ice cream sandwiches is to place the crushed cookies, sprinkles and mini chocolate chips onto a small plate, spreading the items out as evenly and flat as possible.
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