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 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 2h45m Yield 12 ice cream sandwiches Number Of Ingredients 12 Steps:
Make the chocolate cookies: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, cocoa powder, and salt. Whisk for 30 seconds to combine. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy. Add the whole egg and mix to combine. Scrape down the bottom and sides of the bowl. Add the egg yolk and vanilla and mix to combine. With the mixer running on low speed, add the flour mixture and mix until just combined. Divide the dough in half, shape each half into a disk, and wrap each piece in plastic wrap. Refrigerate the dough for 20 minutes. Roll out each piece of the dough on a piece of parchment paper to a 9-by-12 inch rectangle. Transfer the two parchments with dough onto two sheet pans. Using a fork, dock the dough. Bake until just cooked through (make sure not to let the edges get crisp), 10 to 15 minutes. Let cool completely. Assemble the sandwiches: Take the ice cream from the freezer and let sit at room temperature until just soft enough to spread, 5 to 10 minutes. Transfer the ice cream to a piping bag fitted with a large open round tip and pipe even lines to cover entire underside of one cookie. Alternatively, spread the ice-cream using an offset spatula. Carefully top the ice cream with the second chocolate cookie rectangle. Wrap the sandwich with plastic wrap and freeze until just set, about 1 hour. Run a sharp knife under hot water and dry completely. Using the hot knife, cut the large ice cream sandwich into 12 individual sandwiches. Put sprinkles, chopped pistachios, and chocolate chips in separate plates. Coat the edges of the sandwiches in the garnish of your choosing. Serve immediately or freeze until ready to eat.
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.
Time 8h35m Yield 12 servings Number Of Ingredients 9 Steps:
Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.) Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely. When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly. Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours. Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and 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 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 10m Yield 15 serving(s) Number Of Ingredients 4 Steps:
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts. Pan will be full. Cover and freeze. Remove from freezer 20 minutes before serving. Cut into squares. Can be frozen up to 2 months.
More about “ice cream sandwiches recipes”
Time P2DT10m Yield 20 Sandwiches, 20 serving(s) Number Of Ingredients 15 Steps:
First make the ice cream. Scald milk over low heat, but do not boil. Stir in sugar and salt until dissolved. Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet. Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture. Place double boiler together, and cook over hot water, until mixture is thick and smooth. Chill. Add vanilla extract, whipping cream, and half and half. Fold this mixture into the custard. Churn freeze. Pack in tub and place in freezer. Then make the Sandwich. In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.). Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps. Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper. Put flour and cocoa powder in sifter on a piece of wax paper. Remove butter/chocolate mixture from heat and stir in sugar and salt. Add eggs and vanilla and blend well. Sift in flour/cocoa mixture and stir until just blended. pour batter onto parchment lined pan and spread to even thickness. Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean. Cool on rack for at least an hour. Finally build the Ice Cream Sandwich. Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks). Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again. Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out. Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer. This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one. Freeze for 2-3 hours before serving. If freezing for longer, wrap individually in plastic wrap as soon as they get hard. Will keep for up to a week, though best used within 3 days. Alternative cutting. Using cookie cutter, cut out an even number of shapes from cooled brownie. (don’t worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream. Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.
