APRICOT-ALMOND ICE CREAM SANDWICHES
Belgian almond-butter thins (such as those made by Jules Destrooper) are very thin and crisp and rectangular in shape; look for them at supermarkets and specialty food stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.
- Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.
- To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.
APRICOT COOKIE ICE CREAM SANDWICHES
I made this to my family of the Summer get-together and everybody loved it. The best part is how easy it is. If you love ice cream sandwiches this is a must have recipe. :)
Provided by SassyMom3
Categories Frozen Desserts
Time 25m
Yield 25 cookies, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine flour, Lipton and baking powder. Cut in butter and sour cream or cream cheese (your choice) until mixture resembles coarse crumbs. In a small bowl, whisk the egg with preserves: mix well.
- Drop by rounded tablespoon 1 inches apart onto greased baking sheet. Bake at 350 degrees F for 10-15 minutes or until golden brown.
- Remove to wire racks to cool completely.
- Spread 1-inch layer of the softened ice cream onto a cookie, top with a second cookie, wrap in parchment paper and freeze immediately. Repeat with the remaining cookies. Yumm!
Nutrition Facts : Calories 606.1, Fat 36.3, SaturatedFat 22.3, Cholesterol 147.7, Sodium 236, Carbohydrate 63.6, Fiber 1.8, Sugar 35.6, Protein 9.6
COOKIE ICE CREAM SANDWICHES
Make and share this Cookie Ice Cream Sandwiches recipe from Food.com.
Provided by Sheba
Categories Frozen Desserts
Yield 1 ice cream sandwiches, 1 serving(s)
Number Of Ingredients 2
Steps:
- Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
- Then get the other cookie and put them together.
- Now you are done.
- Enjoy!
- So simple isn't it!
Nutrition Facts : Calories 72.4, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 28.8, Carbohydrate 8.5, Fiber 0.2, Sugar 7.6, Protein 1.3
ICE CREAM SANDWICHES
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.
Provided by Sweetiebarbara
Categories Frozen Desserts
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.
Nutrition Facts : Calories 266.2, Fat 16.7, SaturatedFat 10, Cholesterol 91.4, Sodium 184.3, Carbohydrate 27.8, Fiber 1.3, Sugar 20.2, Protein 4
APRICOT HAM SANDWICH
Make and share this Apricot Ham Sandwich recipe from Food.com.
Provided by Graybert
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread some of the cream cheese on first slice of bread.
- Top with 1/2 of the apricots and 2 slices of ham.
- place 2nd slice of bread on top and spread remainder of cream cheese on top, then add remaining apricots and ham.
- Top with final piece of bread and slice it into 4 pieces (I slice mine on a diagonal).
- This recipe can be adjusted for an entire loaf, just follow the basic idea and adjust cheese/apricots to your liking.
- Enjoy!
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APRICOT SANDWICH COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4.3/5 (3)Calories 60 per servingServings 42
- Combine butter and powdered sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in vanilla. Add flour and salt; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a disk; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with 1 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
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