Mini Ice Cream Pretzel Sandwiches Recipes

MINI ICE CREAM PRETZEL SANDWICHES

Steps:

• Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
• Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.

MINI ICE CREAM SANDWICHES

Steps:

• Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
• Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

MINI ICE CREAM PRETZEL SANDWICHES

Steps:

• Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
• Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.

ROAST BEEF MINI SANDWICHES ON PRETZEL ROLLS

Steps:

• For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
• Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
• Preheat oven to 425 and spray a baking sheet with non-stick spray.
• Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
• Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
• When cooled, slice each roll in half to make the bun.
• To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
• Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.

SNICKERDOODLE ICE CREAM SANDWICH MINIS

Steps:

• Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.