Making Ice Cream Sandwiches Recipes

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.

CLASSIC ICE CREAM SANDWICHES

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.

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.

HOMEMADE ICE CREAM SANDWICHES

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.

HOMEMADE ICE CREAM SANDWICHES

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.

MAKING ICE CREAM SANDWICHES

Steps:

• Lay out eight cookies on counter in front of you, flat side up. Top each with 1/2 cup ice cream and spread evenly over surface of cookie. Top with eight remaining cookies, flat side down, and press gently. Run spatula around sides of sandwich to smooth out ice cream. Wrap sandwiches individually in foil and freeze until firm.

HOMEMADE ICE CREAM SANDWICHES

Steps:

• pre-heat oven to 180 degrees.
• line bottom and sides of a 9-by-13 inch pan with aluminum foil, lightly grease with some extra butter (not from ingredients).
• melt butter over medium heat, whisk until just melted.
• remove from heat and add cocoa powder, whisk until smooth and no lumps remain.
• add sugar and continue stirring until well belnded( I turned to a spoon by this point).
• let mixture cool 2 minutes.
• transfer to larger bowl.
• add eggs and vanilla and mix until well blended.
• add flour (i sifted mine) and salt, using rubbr spatula stir until batter is blended.
• scrape into prepared pan(should be quite hard as mixture doesn't run).
• spread evenly and bake until toothpick comes out clean, about 20 minutes.
• remove from oven and let cool completely.
• using ends of foil remove from pan and set on a chopping board.
• cut in half lengthwise.
• spread softened ice cream evenly over one half of the brownie into a layer about 1 inch thick.
• top with other half of brownie and press down gently.
• wrap in foil, freeze until hard, about 6 hours.
• peel away foil and cut into 8 to 10 sandwiches.
• serve imediately, or store in plastic bags in freezer for up to 2 weeks.

ICE CREAM SANDWICH DESSERT

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.

HOMEMADE ICE CREAM SANDWICHES

Steps:

• Combine flour and cocoa, and set aside. Melt together chocolates and butter in a medium bowl set over simmering water. Stir with a wooden spoon until smooth. Add salt and sugar, stirring until sugar is almost completely dissolved, about 5 minutes. Remove bowl from heat. Beat in eggs one at a time, then fold in flour mixture until well combined. Let dough cool slightly in bowl; it will be very soft. Divide into quarters, and spoon onto plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well, and refrigerate for at least 2 hours or overnight.
• When dough is firm, cut each piece in half. Cover a work surface with plastic wrap. Place piece of dough on the plastic, and cover with another sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic, transfer to a baking sheet; place in freezer. Repeat process until all dough is rolled out. Stack sheets of dough in freezer, and chill until very firm, about 30 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove sheets of dough from freezer one at a time. Place on a parchment-lined work surface, and peel off plastic wrap. Using a 2 1/2-inch round cookie cutter, cut out dough, and transfer circles to baking sheet. Work quickly to prevent the dough from becoming too soft.
• Bake until cookies are firm to the touch, 14 to 16 minutes, turning baking sheet halfway through baking. Remove from oven, and let cookies cool slightly on pan. Transfer to a wire rack to cool completely.
• While cookies are baking, transfer ice cream (working with one flavor at a time) to the bowl of an electric mixer fitted with the paddle attachment. Place ice cream in refrigerator to soften slightly, about 15 minutes. Beat ice cream on medium-high speed until soft enough to spread, about 2 minutes, or beat with a wooden spoon. Set bowl in a second bowl filled with ice. Spoon some softened ice cream onto a cookie, and top with another cookie. Place sandwich in freezer, and continue process. After the ice cream has hardened, wrap sandwiches tightly in plastic wrap. Chill overnight in freezer.

HOMEMADE ICE CREAM SANDWICHES

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.

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.