Icecream Cookie Sandwiches Recipes

THE BEST ICE CREAM COOKIE SANDWICHES

Steps:

• Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
• Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
• Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
• In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
• Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
• Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
• Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
• Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
• Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

EASY ICE CREAM SANDWICHES

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.

COOKIE LOVER'S ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
• Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
• Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
• Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
• Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
• In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

COOKIE ICE CREAM SANDWICHES

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.

OATMEAL COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

COOKIE ICE CREAM SANDWICHES

Steps:

• Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
• Then get the other cookie and put them together.
• Now you are done.
• Enjoy!
• So simple isn't it!

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
• Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
• Enjoy!

ICECREAM COOKIE SANDWICHES!

Steps:

• Spread 3 tablespoons ice cream on the downside of 6 of the cookies.
• Add 1 cookie on each icecream spread cookie, so you cover it.
• Sprinkle sprinkles on the sides.
• Freeze for at least 1 hour.
• Enjoy!1.