Yummy Ice Cream Sandwiches Recipes

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.

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.

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

ICE CREAM SANDWICH DESSERT

Steps:

• Arrange 14 ice cream sandwiches in an ungreased 13x9x2-inch dish.
• Cut remaining sandwiches in half lengthwise.
• Fill in the spaces in the dish.
• Spread caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar.
• Cover and freeze for at least 45 minutes.
• Cut into squares.

YUMMY ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375°F.
• Beat margarine, sugar, egg and vanilla until well blended.
• In a separate bowl mix dry ingredients, including chocolate.
• Add dry ingredients alternately with milk to sugar mixture, beating until well combined.
• Cover the cookie mixture with foil and put in the freezer for 10 minutes to chill, or can be refrigerated for a minimum of 1 hour.
• Prepare round cookie shapes using 1 heaping T of mixture.
• The dough tends to be sticky so its easier to work with if one dips the T of the mixture into flour before forming into a round shape.
• Or alternately, flour one's hands before forming the required shape.
• Flatten each cookie into a 6-7cm circle.
• Bake for 8-10 minutes until almost set.
• The cookies should be soft inside and out.
• Let cookies cool completely on a wire rack.
• The cookies can be frozen at this point and filled later if desired.
• Place a scoop of ice cream on flat side of 1 cookie, cover with second cookie and press lightly together.
• Repeat with remaining cookies.
• Freeze until firm in a tightly sealed plastic container.
• I often add my favourite ice cream which is a homemade vanilla/chocolate swirl with grated chocolate.
• YUM!