Surfboard Ice Cream Sandwiches Recipes

30 BEST ICE CREAM SANDWICHES FOR SUMMER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

SURFBOARD ICE CREAM SANDWICHES

Steps:

• To make Cookies:.
• In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours.
• Line cookie sheet with parchment paper (do not grease cookie sheet).
• On lightly floured surface, roll out the dough to about 1/4" thickness.
• cut out Surfboard-shaped cookies.
• Place cookies 2" apart on tray.
• Bake 6-10 minutes at 350F.
• Place cookies to wire racks to cool.
• To make Frosting:.
• In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency).
• Divide into as many bowls depending on number of colors you want.
• Add food coloring until you reach the desired intensity.
• Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there); then allow the additional icing to harden/dry as well.
• To finish:.
• After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream.
• Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.

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.