EASY ICE CREAM SANDWICHES RECIPE | ALLRECIPES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 12 ice cream sandwiches
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.
Nutrition Facts : Calories 514.6 calories, CarbohydrateContent 61.3 g, CholesterolContent 86.3 mg, FatContent 28.9 g, FiberContent 2.1 g, ProteinContent 6.9 g, SaturatedFatContent 15.5 g, SodiumContent 499 mg, SugarContent 43.6 g
ICE CREAM SANDWICHES RECIPE - FOOD.COM
Elise and I love to bake together. Once a year, my son Thomas, my daughter-in-law Supa, and granddaughter Elise come to visit us in Virginia, and I go visit them in Texas This year,on their visit from Texas, Elise and I decided to make Ice Cream Sandwiches for the Newtown Ice Cream Social. This was exciting for both of us! We made the ice cream the day before. The Sandwich Brownie needs to be made early in the day to allow for lots of assembly and freeze time. This is not a fast recipe!! The recipe has many sources. This was inspired by the Ice Cream Sandwich molds from Williams Sonoma, my standard vanilla ice cream, an adaptation of their recipe for brownies, and our experience. I put it all together to make something we could more easily follow. This is what grandmothers and their grandchildren were meant to do... cook and bake together, sharing the fun and love.
Total Time 48 hours 10 minutes
Prep Time 48 hours
Cook Time 10 minutes
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.
Nutrition Facts : Calories 266.2, FatContent 16.7, SaturatedFatContent 10, CholesterolContent 91.4, SodiumContent 184.3, CarbohydrateContent 27.8, FiberContent 1.3, SugarContent 20.2, ProteinContent 4
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