NESTLE ICE CREAM SANDWICH RECIPES

Steps:

• Using the tip of a sharp paring knife, slice a small "x" into the center of the bottom of each cup. Turn each cup over onto a flat surface and press a cone into the "x" of each cup so that the cones are all standing straight up out of the bottom of the inverted cups. Place them all in your freezer for 30 minutes.
• Combine the chocolate chips, coconut oil and agar syrup in a medium microwave-safe bowl and heat it on high for 30 seconds. If the chocolate has not melted completely after stirring for 30 seconds, microwave it again for 15 seconds, and stir. When the mixture is smooth, stir in the vanilla.
• When the cones are real cold, take one at a time out of the freezer, remove it from the cup, and spoon 1 tablespoon of chocolate into the cone. Spin the cone so that the chocolate coats the entire inside of the cone. Invert the cone so that the any excess chocolate drips out, then put the cone back into the cup and back into the freezer. Repeat with the remaining cones and let them sit in the freezer for 30 minutes.
• When you are ready to fill your cones, set the ice cream out for 5 minutes so that it softens. Spoon the softened ice cream into the cones with a small spoon and press it all the way to the bottom oaf each cone. Make the top flat. After filling each cone place it back in the freezer for another 30 minutes. And be sure to put the ice cream back into the freezer, too.
• When the ice cream has firmed up a bit, use an ice cream scoop to put a nice round scoop of ice cream on top of each cone and place them all back in the freezer for another hour.
• When you are ready to dip the cones in the chocolate, microwave the chocolate again for 15 seconds to soften it up. This will ensure that the coating of chocolate on top is not too thick.
• Remove one come from the freezer at a time. Invert the cone and dip it into the chocolate and spin it until the ice cream is completely coated with chocolate. Let a little excess chocolate drip off, but don't wait too long before you sprinkle on the peanuts or they might not stick. Before the chocolate firms up, hold the cone over a plate and sprinkle peanuts on the chocolate. Put all the cones back into the freezer for at least 1 hour, then remove them from the cups and store each one in a small zip top bag.

Steps:

• Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
• Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.