Sugar Cookie Ice Cream Sandwiches Recipe Recipe For Shrimp

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SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES



Small-Batch Sugar Cookie Ice Cream Sandwiches image

These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.

Provided by thedailygourmet

Categories     Desserts     Frozen Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 10

⅔ cup white sugar
½ cup butter, melted
2 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 pint vanilla ice cream
2 tablespoons colored candy sprinkles (jimmies)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
  • Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
  • Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
  • Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  • To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.7 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 13.3 g, Sodium 349.7 mg, Sugar 34.7 g

WHITE CHOCOLATE ICE CREAM AND LEMON SUGAR COOKIE ICE CREAM SANDWICHES



White Chocolate Ice Cream and Lemon Sugar Cookie Ice Cream Sandwiches image

Provided by Tyler Florence

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 18

3 cups heavy cream
1 cup granulated sugar
1 vanilla bean, split and seeds scraped
12 ounces white chocolate
6 eggs
Pinch salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups pistachios, finely chopped
3 tablespoons lemon zest
Nonpareils, for topping
1 cup freeze-dried blueberries, finely chopped

Steps:

  • For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar and the vanilla seeds. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat, then add the white chocolate and whisk until combined and smooth.
  • In a small bowl, combine the eggs and the remaining 1/2 cup granulated sugar, and beat until smooth.
  • Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs into the remaining cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
  • Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
  • For the cookies: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream together the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in half of the pistachios and the lemon zest using the spatula.
  • Scoop about 1/4 cup of the cookie dough at a time onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops of the dough slightly and sprinkle with some nonpareils. Bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
  • Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • In a shallow dish, combine the remaining pistachios with the blueberries. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Repeat for the remaining cookies and ice cream. Roll the edges of the ice cream sandwiches in the pistachio-blueberry mixture and freeze for 10 minutes before serving.

BROWN SUGAR COOKIE ICE CREAM SANDWICHES



Brown Sugar Cookie Ice Cream Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 3h20m

Yield 6 servings

Number Of Ingredients 12

1/2 cup unsalted butter
1 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
3 tablespoons granulated sugar
1 to 2 pints butter pecan ice cream

Steps:

  • Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment.
  • Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool.
  • Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.
  • In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.
  • Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.
  • Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.
  • Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.

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