THIS IS IT ICE CREAM SANDWICH RECIPES

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ICE CREAM SANDWICHES RECIPE - FOOD.COM



Ice Cream Sandwiches Recipe - Food.com image

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

1 1/2 cups milk
3/4 cup sugar
1/8 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla extract
1 cup whipping cream
1 cup half-and-half
3/4 cup flour (sifted, all-purpose)
1/4 cup cocoa
10 tablespoons butter (cut into pieces to aid in melting more quickly)
4 ounces unsweetened chocolate (cut up)
1 1/4 cups sugar
3/4 teaspoon salt
3 eggs
2 teaspoons vanilla extract

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

HOMEMADE ICE CREAM SANDWICHES RECIPE: HOW TO MAKE IT



Homemade Ice Cream Sandwiches Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 16 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
1/4 cup shortening
1/4 cup butter, softened
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1/2 gallon ice cream

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.

Nutrition Facts : Calories 315 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 321mg sodium, CarbohydrateContent 42g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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