Mini Ice Cream Sandwiches Recipes

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.

TINY ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment, and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat together the sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg, and beat until combined. Reduce the speed to low, add the flour mixture and then the milk, and beat until just combined. Refrigerate for 1 hour.
• Scoop teaspoonfuls of batter onto the prepared baking sheets about 1 inch apart. Moisten your hands, roll each mound into a ball and return it to the baking sheets. Bake until the tops of the cookies bounce back when gently touched, 7 to 8 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
• Put the chocolate chips on a small plate.
• Scoop tablespoonfuls of ice cream onto the flat bottom of half the cookies, then sandwich with the remaining cookies. Roll the sides of each cookie in chocolate chips. Freeze until set, about 1 hour.

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 CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
• Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
• Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic.

MINI ICE CREAM SANDWICHES

Steps:

• Spread chocolate sauce or fruit spread on one side of graham cracker or waffle.
• Place one scoop of ice cream on top and top with other graham cracker or waffle.
• Freeze for one hour.

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.

THIN ICE CREAM SANDWICHES

Steps:

• Lay 12 pizzelle cookies on a rimmed baking sheet. Spread 3 to 4 tablespoons softened ice cream on each pizzelle.
• Add as many chocolate chips and sprinkles to the ice cream as you like. Place another pizzelle cookie on top to sandwich the ice cream together.

MINI ICE CREAM SANDWICHES

Steps:

• Scoop 2 teaspoons sorbet or ice cream on 40 cookies.
• Top with leftover cookies.
• Smooth the edges.
• Freeze on baking sheets 1 hour or right until serving.