ICE CREAM COOKIE SANDWICH RECIPE RECIPES
COOKIE ICE CREAM SANDWICHES RECIPE - BETTYCROCKER.COM
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 1 hours 0 minutes
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.
Nutrition Facts : Calories 350 , CarbohydrateContent 43 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Ice Cream Sandwich, SodiumContent 220 mg, SugarContent 29 g, TransFatContent 1/2 g
COOKIE ICE CREAM SANDWICHES RECIPE - PILLSBURY.COM
Our five star-rated ice cream sandwiches are a sweet way to cool off on a hot summer day. Using just three ingredients—including Pillsbury™ chocolate chip cookies—these ice cream sandwiches can be stored in the freezer for any time you need a chilled treat.
Provided by Pillsbury Kitchens
Total Time 4 hours 10 minutes
Prep Time 1 hours 0 minutes
Yield 9
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Shape cookie dough into 18 balls On ungreased cookie sheet, place balls 3 inches apart.
- Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
- For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips. Quickly wrap each sandwich in plastic wrap. Freeze 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340 , CarbohydrateContent 46 g, CholesterolContent 25 mg, FatContent 3 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Sandwich, SodiumContent 190 mg, SugarContent 31 g, TransFatContent 2 g
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We can confidently say that we love these ice cream cookie sandwiches more than the ones from the ice cream truck–plus you can customize this recipe with your favorite ice cream flavors.
From bonappetit.com
Reviews 4.2
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Reviews 4.2
- Do Ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen.
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Here's what you need: brown sugar, white sugar, butter, eggs, vanilla extract, flour, baking powder, salt, semi-sweet chocolate chips, vanilla ice cream, mini chocolate chip
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Reviews 88
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Reviews 88
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My mom sent me this recipe for homemade ice cream sandwiches. We love it, and so does company I serve it to. —Kea Fisher, Bridger, Montana
From tasteofhome.com
Reviews 3.9
Total Time 35 minutes
Category Desserts
Calories 315 calories per serving
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Reviews 3.9
Total Time 35 minutes
Category Desserts
Calories 315 calories per serving
- 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.
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These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.
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