GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY
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
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
- Add in the eggs and vanilla, and whisk until combined.
- Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
- Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
- While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
- Once the cookies have baked and cooled, turn them over onto a tray.
- Place the ice cream disk on top of one half and cover with the other half.
- With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
- Enjoy!
SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES
These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.
Provided by thedailygourmet
Categories Desserts Frozen Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
- Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
- Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.7 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 13.3 g, Sodium 349.7 mg, Sugar 34.7 g
BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
- Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
- Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
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