LINDA'S ICE CREAM SANDWICHES
Here's a great way to make your own ice cream sandwiches!!! If you can't find the Nabisco Chocolate Wafer Cookies in your store (check near the ice cream toppings, as it seems they are sometimes in an odd place in the store), you can use my recipe for Recipe #329292, to make these yummy treats! The kids and "Big Kids" will be smiling ear to ear while having one of these! Try rolling the finished sandwiches in mini chocolate chips, sprinkles, crushed nuts, M&M's, or your favorite candy bar, then freezing. You can also use these in making an Ice Cream Sandwich Cake for a special treat or Birthday! NOTE: Preparation time does NOT include time to soften the ice cream. Add on at least 1/2 hr. for that to your preparation time. Cooking time is chilling time. Make sure once you make these you let them sit in the freezer for AT LEAST 2 hours before serving, so the ice cream has a chance to harden.
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 2h15m
Yield 18 ice cream sandwiches, 1 serving(s)
Number Of Ingredients 2
Steps:
- Soften the ice cream until it is easily spreadable.
- Top one half of cookie with some ice cream (at least 1" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
- Continue making the sandwiches until you are done.
- If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
- Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 3121.2, Fat 146.8, SaturatedFat 80.9, Cholesterol 469, Sodium 2335.2, Carbohydrate 405.6, Fiber 14.7, Sugar 288.1, Protein 51.2
ICE CREAM SANDWICH
Diddy Riese has been baking fresh cookies to pair with premium ice cream in cookie sandwich form since 1983. Students at UCLA love mixing and matching cookies to use in the sandwiches, and you can too. Just swap out the mix-ins you want for a fully customizable cookie sandwich.
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 cookies or 12 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a larger bowl, whisk the sugar, vanilla, butter and eggs until smooth. Stir in the flour mixture in three batches to make a soft dough. Add your stir-ins and mix until combined.
- Using a medium ice cream scoop (it should hold about 3 tablespoons of dough), scoop the dough onto the baking sheets, about 3 inches apart, and gently flatten the tops. Bake until the edges are just set, 11 to 13 minutes, rotating the pans halfway through the baking time. Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.
- Cool the baking sheets and reline with new parchment. Bake the remaining cookies.
- Once the cookies are cooled, scoop 1/2 cup of ice cream onto the bottom of half of the cookies and top each with another cookie. Eat.
- Store any leftover cookies in a resealable plastic bag or container for up to 3 days.
"ICE CREAM" SANDWICHES
Steps:
- Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
- Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.
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.
ICE CREAM SANDWICH DESSERT
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
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
CLASSIC ICE CREAM SANDWICHES
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
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
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