Time 40m Number Of Ingredients 8 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.

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.

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.

Time 3h Yield 21 Number Of Ingredients 11 Steps:

Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside. In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth. Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely. Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes. Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips. Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours. To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total. Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.

Time 1h20m Yield 12 Number Of Ingredients 4 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.

Time 2h37m Yield approximately 20 sandwiches Number Of Ingredients 10 Steps:

Preheat oven to 325 degrees F. Line 2 (12 by 14-inch) sheet pans with parchment or buttered waxed paper. In a medium sized bowl, combine the first 5 ingredients and sift onto a piece of parchment or waxed paper. Set aside. In an electric mixer fitted with a paddle, beat eggs for 1 minute. Add sour cream and chocolate syrup and mix to combine. With mixer on low speed, gradually add the dry ingredients until incorporated. Add melted butter and mix until fully incorporated. Spread batter evenly onto the 2 sheet pans. Bake cakes for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely. Using a serrated knife, cut off the top crust from the cakes. Freeze the cakes for 5 minutes. Spread softened ice cream onto 1 cake. Place second cake on top. Freeze until hardened. Cut into 3-inch squares when ready to serve.

Time 1h30m Number Of Ingredients 10 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.

Time 30m Yield 9 serving(s) Number Of Ingredients 10 Steps:

In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm. To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.

Yield Makes 24 Number Of Ingredients 9 Steps:

Combine flour and cocoa, and set aside. Melt together chocolates and butter in a medium bowl set over simmering water. Stir with a wooden spoon until smooth. Add salt and sugar, stirring until sugar is almost completely dissolved, about 5 minutes. Remove bowl from heat. Beat in eggs one at a time, then fold in flour mixture until well combined. Let dough cool slightly in bowl; it will be very soft. Divide into quarters, and spoon onto plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well, and refrigerate for at least 2 hours or overnight. When dough is firm, cut each piece in half. Cover a work surface with plastic wrap. Place piece of dough on the plastic, and cover with another sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic, transfer to a baking sheet; place in freezer. Repeat process until all dough is rolled out. Stack sheets of dough in freezer, and chill until very firm, about 30 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove sheets of dough from freezer one at a time. Place on a parchment-lined work surface, and peel off plastic wrap. Using a 2 1/2-inch round cookie cutter, cut out dough, and transfer circles to baking sheet. Work quickly to prevent the dough from becoming too soft. Bake until cookies are firm to the touch, 14 to 16 minutes, turning baking sheet halfway through baking. Remove from oven, and let cookies cool slightly on pan. Transfer to a wire rack to cool completely. While cookies are baking, transfer ice cream (working with one flavor at a time) to the bowl of an electric mixer fitted with the paddle attachment. Place ice cream in refrigerator to soften slightly, about 15 minutes. Beat ice cream on medium-high speed until soft enough to spread, about 2 minutes, or beat with a wooden spoon. Set bowl in a second bowl filled with ice. Spoon some softened ice cream onto a cookie, and top with another cookie. Place sandwich in freezer, and continue process. After the ice cream has hardened, wrap sandwiches tightly in plastic wrap. Chill overnight in freezer.

Time 1h Yield 12 Number Of Ingredients 4 Steps:

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

More about “homemade ice cream sandwiches recipes”

Time 2h10m Yield 12 serving(s) Number Of Ingredients 6 Steps:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Cream together butter and powdered sugar. Slowly add flour and continue mixing until dough forms. Dust work surface with powdered sugar. Roll out dough to about 1/4" thick and cut out circles. Place on prepared sheets. Reroll as necessary to make additional circles. Top each cookie with red and blue M&Ms. Bake 13-14 minutes or until they are pale golden color. Allow to cool on baking sheets. Set out ice cream to soften slightly. Place one scoop of ice cream on a cookie. Press another cookie gently on top to make a sandwich. You can optionally roll the edge of the sandwich in sprinkles. Place in freezer to set.