Ice Cream Sandwich Stars Recipes

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ALL-STAR ICE CREAM SANDWICHES



All-Star Ice Cream Sandwiches image

Two popular treats are married together in a fun, cool ice cream sandwich. Make them ahead and keep a supply in the freezer. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1/2 cup chocolate chip cookie dough ice cream, softened
8 Oreo cookies
6 ounces milk chocolate candy coating, melted
Red, white and blue sprinkles

Steps:

  • Spoon 2 tablespoons of ice cream onto half of the cookies. Top with remaining cookies. Spoon melted coating over tops. Decorate with sprinkles. Freeze on a baking sheet at least 1 hour.

Nutrition Facts :

SUPER STAR ICE CREAM SANDWICHES



Super star ice cream sandwiches image

Fourth of July desserts don't come any cooler-or easier-than our Super Star Ice-Cream Sandwich recipe. A star-shaped cookie cutter, prepared sugar cookie dough and a few scoops of your favorite ice cream are all you need to create these festive homemade ice cream sandwiches. These patriotic cookies and ice cream treats are sure to be a hit with kids of all sizes.

Provided by By Jennifer Fujita

Yield Yield: 6 servings

Number Of Ingredients 3

1 roll refrigerated sugar cookie dough
3-in. star-shaped cookie cutter
6 scoops of your favorite ice cream (we used vanilla and strawberry)

Steps:

  • Directions Roll out cookie dough to ¼-inch thickness. Using the star cookie cutter, cut out 12 cookies and bake according to package instructions. Allow cookies to cool completely. To assemble sandwiches, place 1 scoop of ice cream on 1 cookie. Using a knife, quickly spread ice cream to cover the cookie all the way to the points of the star. Top the spread ice cream with another cookie and gently press sandwich together. Clean up the edges of the sandwich with a knife, wrap in plastic quickly and place in freezer. Repeat steps 2 and 3 for the rest of the sandwiches and freeze them for 30 minutes.

ICE CREAM SANDWICH DESSERT BARS



Ice Cream Sandwich Dessert Bars image

My cousin brought this to our 4th of July get-together and everybody loved it. The best part is how easy it is. If you love ice cream sandwiches this is a must have recipe.

Provided by Teff

Categories     Desserts     Frozen Dessert Recipes

Time 2h10m

Yield 20

Number Of Ingredients 3

24 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar hot fudge sauce, warmed

Steps:

  • Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 39.8 g, Cholesterol 23.7 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 8.4 g, Sodium 88.8 mg, Sugar 28.6 g

CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES



Chocolate sandwich cookie ice cream cupcakes image

Impress family and friends this summer with these cooling ice cream cupcakes. You only need a few ingredients to make them and no baking is required

Provided by Jane Dunn

Categories     Dessert, Treat

Time 20m

Yield Makes 8

Number Of Ingredients 6

20g crème-filled chocolate sandwich cookies, plus 8 whole cookies for decorating
60g unsalted butter, melted
300ml double cream
200g condensed milk
100ml double cream
1 tbsp icing sugar

Steps:

  • Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
  • Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
  • Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.

Nutrition Facts : Calories 604 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CLASSIC ICE CREAM SANDWICHES



Classic Ice Cream Sandwiches image

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

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour, (spooned and leveled)
1/4 cup unsweetened cocoa powder
2 pints ice cream (any flavor), softened

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



Ice Cream Sandwich Dessert image

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

22 ice cream sandwiches
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
1 ½ cups salted peanuts

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

HOMEMADE ICE CREAM SANDWICHES



Homemade Ice Cream Sandwiches image

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

1 package chocolate cake mix (regular size)
1/4 cup shortening
1/4 cup butter, softened
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1/2 gallon ice cream

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.

STAR-SPANGLED ICE CREAM SANDWICHES



Star-Spangled Ice Cream Sandwiches image

In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread softened vanilla ice cream onto one cake, swirling in raspberry sorbet for a marbled effect. For a little on-theme pop-art, stamp star shapes out of the second cake layer, place it on top, and freeze. When it's time to eat, all that's left for you to do is slice it up and wait for fireworks.

Provided by Riley Wofford

Categories     Food & Cooking     Dessert & Treats Recipes

Time 9h15m

Yield Makes 12

Number Of Ingredients 8

1 1/2 sticks unsalted butter, melted, plus more for baking sheets
1 cup plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 pints vanilla ice cream, softened
1/2 pint raspberry sorbet, softened

Steps:

  • Preheat oven to 350°F. Butter two 9-by-13-inch rimmed baking sheets. Line each with parchment, leaving an overhang on two long sides; butter parchment. Whisk together flour and salt.
  • In another bowl, whisk together butter, sugar, eggs, and vanilla extract. Whisk in flour mixture until smooth. Divide batter evenly between sheets; bake until dry to the touch, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
  • Using a 1 1/2-inch star cutter, stamp out 12 evenly spaced stars (3 rows of 4, about 3 inches apart) from one cake; discard or reserve for snacking. Beat ice cream and sorbet separately until spreadable; spread ice cream over uncut cake in an even layer. Dollop sorbet over ice cream; swirl with the tip of a knife. Top with stamped cake, top-side up.
  • Wrap in plastic (still in sheet); freeze at least 8 hours and up to 1 week. Transfer cake to a cutting board; cut into 12 sandwiches with a serrated knife. Serve immediately.

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