Mock Ice Cream Sandwiches Recipes

MOCK ICE CREAM SANDWICHES

Steps:

• In a bowl, combine whipped topping and chocolate chips. Break or cut graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic and freeze for at least 1 hour.

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.

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.

HOMEMADE 'ICE CREAM' SANDWICHES

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP.
• Spoon onto 16 graham squares. Top each with second graham square to make sandwich; press together gently to secure. Place in shallow pan; cover.
• Freeze 2 hours or until firm. Transfer to airtight container. Store in freezer up to 2 weeks.

30 BEST ICE CREAM SANDWICHES FOR SUMMER

Steps:

• Select your favorite recipe.
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MOCK ICE CREAM SANDWICHES

Steps:

• In a bowl,combine whipped topping and chocloate chips.
• Break or cut graham crakcers in half.
• Spread whipped topping mixture over half of the crackers, top with remaining crackers.
• Wrap in plastic and freeze for at least 1 hour.

EASY ICE CREAM SANDWICHES

Steps:

• Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
• Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
• Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
• Remove from tray and wrap in plastic wrap, return to freezer.

MOCK ICE CREAM SANDWICHES

Steps:

• In a bowl, combine whipped topping and chocolate chips. Break or cut graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour.

MOCK ICE CREAM SANDWICHES

Steps:

• In a bowl, combine whipped topping and chocolate chips. Break or cut graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour.

ICE CREAM SANDWICH WAFERS

Steps:

• Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper.
• When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.