Matzo Ice Cream Sandwiches Recipes

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MATZO ICE CREAM SANDWICHES



Matzo Ice Cream Sandwiches image

These old-school ice cream sandwiches have a secret ingredient: matzo! These sandwiches make the perfect treat for Passover -- but they're so good, you might want to have them year-round.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield About 4 ice cream sandwiches

Number Of Ingredients 0

Steps:

  • Break a sheet of matzo into squares, dip in melted chocolate and freeze on a parchment-lined baking sheet until set. Sandwich scoops of vanilla ice cream between the dipped matzos and return to the freezer until firm.

ICE CREAM SANDWICHES



Ice Cream Sandwiches image

These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.

Provided by Samantha Seneviratne

Categories     easy, ice creams and sorbets, dessert

Time 8h35m

Yield 12 servings

Number Of Ingredients 9

1 1/2 sticks/170 grams unsalted butter, melted and cooled slightly, plus more at room temperature for the pan
1 cup/128 grams all-purpose flour
3/4 cup/75 grams cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup/200 grams granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 pints/1 quart good-quality vanilla ice cream

Steps:

  • Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
  • Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
  • When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
  • Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
  • Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 191 milligrams, Sugar 26 grams, TransFat 0 grams

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 SANDWICHES



Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)

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



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.

ICE CREAM SANDWICH DESSERT



Ice Cream Sandwich Dessert image

My kids love this on a hot summer day. I have found it works well also to divide the chocolate fudge topping and use half in step 5 and the other in step 7. You may also add a jar of caramel topping if you desire.

Provided by carolinafan

Categories     Frozen Desserts

Time 10m

Yield 15 serving(s)

Number Of Ingredients 4

19 ice cream sandwiches
1 (12 ounce) carton frozen whipped topping, thawed
1 (11 3/4 ounce) jar chocolate fudge topping
1 cup salted peanuts

Steps:

  • Cut one ice cream sandwich in half.
  • Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
  • Arrange eight sandwiches in opposite direction in the pan.
  • Spread with half of the whipped topping.
  • Spoon fudge topping by teaspoonfuls onto whipped topping.
  • Sprinkle with 1/2 cup peanuts.
  • Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
  • Pan will be full.
  • Cover and freeze.
  • Remove from freezer 20 minutes before serving.
  • Cut into squares.
  • Can be frozen up to 2 months.

EASY ICE CREAM SANDWICHES



Easy Ice Cream Sandwiches image

Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.

Provided by momtomany

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 1h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
½ cup butter, softened
1 teaspoon vanilla extract
2 eggs
½ cup semisweet chocolate chips
½ cup butterscotch chips
½ gallon vanilla ice cream, softened

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.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g

MATZO CHOCOLATE-MINT ICE CREAM CAKE



Matzo Chocolate-Mint Ice Cream Cake image

This family-friendly dessert is a kosher take of an ice cream sandwich with layers of matzo crackers spread with ganache and mint chip and chocolate ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 6

3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
3 large matzo crackers
1 pint mint chip ice cream
1 pint chocolate ice cream
1/3 cup coarsely chopped natural almonds, toasted

Steps:

  • In a small saucepan, bring cream to a boil over medium-high. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth, 1 minute. Place 1 matzo cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzo and freeze until set, 5 minutes.
  • Working on sheet, arrange scoops of mint chip ice cream in an even layer on chocolate-covered matzo and top with another matzo, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set, 5 minutes. Repeat process with chocolate ice cream, matzo, and chocolate mixture, and top with almonds. Freeze until set, 20 minutes (or up to 2 hours), then serve.

Nutrition Facts : Calories 544 g, Fat 36 g, Fiber 3 g, Protein 9 g

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