Saltine Ice Cream Sandwiches Recipes

SALTINE ICE CREAM SANDWICHES

Steps:

• Preheat the oven according to the brownie mix instructions. Line the bottom of a straight-sided 9-inch square baking pan with parchment paper that overhangs 2 sides.
• Line the bottom of the pan with 16 saltines. Combine the brownie mix, eggs, oil and 1/4 cup water in a large bowl and mix well. Pour over the crackers. Bake according to the package directions, or about 35 minutes. Let cool completely.
• Soften the ice cream to spreading consistency and pour over the brownie layer; spread evenly. Place 16 crackers on top of the ice cream and freeze at least 4 hours or up to overnight. Remove from the pan using the parchment overhang and cut into 16 pieces with a chef's knife, placing the knife between the saltine crackers.

EASY ICE CREAM SANDWICHES

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.

HOMEMADE ICE CREAM SANDWICHES

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.

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.

SALTINE ICE CREAM SANDWICHES

Steps:

• Line a 9-inch square baking pan with parchment, leaving an overhang. Line the pan with 16 saltine crackers. Prepare an 18-ounce box dark chocolate brownie mix as the label directs; spread the batter over the crackers. Bake as directed; let cool. Top with 1/2 gallon softened ice cream and 16 more saltines. Freeze at least 4 hours or overnight. Remove from the pan using the parchment overhang and slice between the saltines.

ALMOST IT'S-IT ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins., Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm., Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off., Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.