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
SICILIAN ICE CREAM SANDWICHES
Sicilian Ice Cream Sandwiches on Brioche
Provided by Victoria Granof
Categories Chocolate Dairy Dessert No-Cook Kid-Friendly Cookie Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)
SNICKERDOODLE ICE CREAM SANDWICHES
The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
- Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
- Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
STAR-SPANGLED ICE CREAM SANDWICHES
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
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.
NEFF MICROSITE
Soft, cinnamon-infused brioche is loaded with ice cream in this delicious recipe that's sure to be a hit with the whole family
Provided by Neff
Categories Dessert
Yield 12
Number Of Ingredients 11
Steps:
- In a saucepan, gently heat the milk so it's warm, but not too hot. Stir in the sugar and yeast. Attach the dough hook to a stand mixer, then add the flour, cinnamon and salt to its bowl. Mix briefly, then add the milk mixture. Whisk to combine, slowly cracking in one egg at a time until fully incorporated. Mix on a medium to high speed for 5-8 mins.
- Once glossy in appearance, continue to mix as you carefully add one cube of butter at a time, waiting until each cube is fully combined before adding the next. When the mixture is smooth, remove the bowl from the mixer and cover with cling film. Prove in the NEFF oven using the dough proving function until doubled in size.
- Line two baking sheets with baking parchment. When the dough is ready, gently tip onto a lightly floured surface, knocking out the air as you do so. Gently knead a few times, then shape into a large ball and divide into 12 equal-sized balls. Evenly roll each one into circles and place on the lined baking sheets, leaving space for them to expand. Cover with greased cling film, return to the oven and use the dough proving function until doubled in size.
- Once proved, set the oven to 190°C Bread baking with added medium steam. Beat the remaining egg and brush over each bun. Once glossed, place in the NEFF oven and bake for 18-20 mins or until golden. Leave to cool on a cooling rack. To serve, half each bun, add a scoop of ice cream into the middle, and top with your chosen sauce and chopped nuts.
BRIOCHE-GELATO SANDWICHES
Yield Makes 12 (3-inch) sandwiches
Number Of Ingredients 12
Steps:
- Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.
- Meanwhile, whisk together whole egg, yolks, and honey in a bowl.
- Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment. Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.
- Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky. Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes. Form dough into a ball.
- Sprinkle a warmed large bowl with some flour and add dough. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
- Punch down dough and knead several times to release air. Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly. Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan. Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.
- Preheat oven to 450°F.
- Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes. Cool in pan on a rack 5 minutes.
- Split rolls horizontally and fill with gelato.
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
CROQUE MADAME ON BRIOCHE
A spin on the traditional French croque monsieur with deli ham, rich smoky cheese, béchamel, and eggs on brioche bread. Typically in France the eggs are fried but I prefer poached eggs topped with chives and smoked paprika. Optionally serve it with sliced plum tomatoes to make it a croque Provençal. This is my sweet angel's favorite dish that I prepare for her.
Provided by Babel Phaedrus
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
- Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
- Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.
Nutrition Facts : Calories 825.7 calories, Carbohydrate 46.6 g, Cholesterol 377.9 mg, Fat 56.9 g, Fiber 1.5 g, Protein 32.3 g, SaturatedFat 28 g, Sodium 1181 mg, Sugar 12.9 g
More about "marbled brioche ice cream sandwiches recipes"
BRIOCHE ICE CREAM SANDWICHES - LAST INGREDIENT
From lastingredient.com
Reviews 1Total Time 458954 hrs 30 minsEstimated Reading Time 7 mins
- Heat the remaining heavy cream, milk, sugar and salt in a large saucepan over medium heat stirring until the sugar dissolves. Slowly whisk half the cream mixture into the egg yolks and then pour it all back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a spoon.
- Pour the cream mixture through a fine mesh strainer into the large bowl with the heavy cream. Stir in the almond extract.
3-INGREDIENT BRIOCHE ICE CREAM SANDWICH | RECIPE
From kitchenstories.com
10 BEST BRIOCHE SANDWICH RECIPES - YUMMLY
From yummly.com
10 BEST BRIOCHE BREAD SANDWICHES RECIPES - YUMMLY
From yummly.com
SICILIAN ICE CREAM SANDWICH ON BRIOCHE RECIPE - TODAY
From today.com
BRIOCHE ICE CREAM SANDWICHES - ST PIERRE BAKERY US
From stpierrebakery.com
Servings 6Category Snack
BRIOCHE ICE CREAM SANDWICHES – DAVE BAKES
From davebakes.com
Estimated Reading Time 5 mins
21 RECIPES WITH BRIOCHE BREAD (FOR LEFTOVER BRIOCHE)
From bakingwithbutter.com
BRIOCHE ICE CREAM SANDWICH EPCOT
From icecream.directory
MARBLED CHOCOLATE BRIOCHE LOAF - SAVORING ITALY
From savoringitaly.com
BRIOCHE ICE CREAM SANDWICH - DESSERT SHOP ROSE WIKI
From dessert-shop-rose.fandom.com
MY FAVORITE SANDWICH IN ITALY: GELATO IN A BRIOCHE
From msadventuresinitaly.com
BRIOCHE ICE CREAM SANDWICHES WITH ALMOND ICE CREAM | LAST …
From pinterest.ca
BRIOCHE ICE CREAM SANDWICHES - ST PIERRE BAKERY
From stpierrebakery.co.uk
BRIOCHE ICE CREAM SANDWICH RECIPE - EAT SMARTER USA
From eatsmarter.com
BRIOCHE BURGER BUNS ICE CREAM SANDWICHES - BAKERLY
From bakerly.com
30 BEST ICE CREAM SANDWICH RECIPES FOR SUMMER
From insanelygoodrecipes.com
BRIOCHE ICE CREAM SANDWICH RECIPE (CROQUE GLACE) - DIZNIFY
From diznify.com
MARBLED BRIOCHE - LEKUE
From lekue.com
BRIOCHE GELATO: GOURMET ICE CREAM SANDWICHES FROM ITALY
From gluttodigest.com
SHEET PAN ICE CREAM SANDWICH RECIPES | FN DISH - BEHIND-THE …
From foodnetwork.com
ICE CREAM SANDWICHES | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BRIOCHE ICE CREAM SANDWICHES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MARBLED BRIOCHE - LEKUE.COM
From lekue.com
BRIOCHE ICE CREAM SANDWICH RECIPE
From usecx.dedyn.io
MARBLE BREAD | CHOCOLATE BREAD RECIPE | EAT THE LOVE
From eatthelove.com
CHOCOLATE BRIOCHE RECIPE | TASTING TABLE
From tastingtable.com
ICE-CREAM SANDWICH WITH BRIOCHE AND CARAMELISED PINK LADY® APPLES
From apple-pinklady.com
BROWNIE ICE CREAM SANDWICHES | THE MARBLE KITCHEN
From themarblekitchen.com
BROWNIE ICE CREAM SANDWICHES - SMITTEN KITCHEN
From smittenkitchen.com
DISNEY WORLD BRIOCHE ICE CREAM SANDWICH
From icecream.directory
SICILIAN ICE CREAM SANDWICH RECIPE (GELATO CON BRIOCHE) | KITCHN
From thekitchn.com
MEET THE ITALIAN ICE CREAM SANDWICH: BRIOCHE CON GELATO
From seriouseats.com
MINI COFFEE AND HAZELNUT BRIOCHE ICE-CREAM SANDWICHES - KING …
From gijilmolerku.com
MARBLED BRIOCHE ICE CREAM SANDWICHES | SHARYNN | COPY ME THAT
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love