BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
- Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
- Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
- Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
- Repeat steps 3 and 4 so that you have 2 thin brownie layers.
- Bake for 14 minutes.
- Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
- NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
- Take the ice cream out of the freezer and give it 5-10 minutes to soften.
- Once soft, spread the ice cream over the top of the brownie in the baking tray.
- Take the first brownie layer from the cooling rack and placing it on top.
- Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
- Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
- Quickly trim away the excess ice cream.
- Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
- Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
- Enjoy!
Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams
RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: heavy whipping cream, sweetened condensed milk, Post® Fruity Pebbles™ cereal, vanilla extract, Post® Fruity Pebbles™ cereal, mini marshmallows, butter
Provided by Milloni Merchant
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
- Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
- Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
- Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
- With a greased cookie cutter, cut out 16 rounds.
- When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
- Sandwich an ice cream round between two cereal rounds.
- Enjoy!
Nutrition Facts : Calories 653 calories, Carbohydrate 84 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 60 grams
COOKIE LOVER'S ICE CREAM SANDWICHES
If you love cookie flavored ice creams, this ice cream sandwich will be the perfect treat. A mix of cookies and cream and cookie dough ice creams are sandwiched between fudgy cake that has a soft, chewy texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
- Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
- Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
- Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
- Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
- In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
RED VELVET ICE CREAM SANDWICHES
Fun and festive, these bright red velvet cookies make for great ice cream sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
- Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
- Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
- Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours.
- Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.
TROPICAL ICE CREAM SANDWICHES
Delicious combo of fruit, mango sorbet and cake.
Provided by SerenaBloom
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.
- Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices.
- To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 61 g, Cholesterol 134.9 mg, Fat 20.1 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 13.7 g, Sodium 248.6 mg, Sugar 41.4 g
HOMEMADE ICE CREAM SANDWICHES
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
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.
EASY ICE CREAM SANDWICHES
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
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
RAINBOW FRUIT SALAD
When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. -Jonnie Adams Sisler, Stevensville, Montana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers. , In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.
Nutrition Facts : Calories 123 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 31mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
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