Candy Corn Ice Cream Sandwiches Recipes

CANDY CRAZE ICE CREAM SANDWICHES

Steps:

• Place a scoop of cookies and cream ice cream on each of four cookies. Top each with another cookie and a scoop of peanut butter cup ice cream. Top with remaining cookies., Press M&M's and peanut butter cups into sides. Wrap in plastic; freeze on a baking sheet at least 1 hour.

BOURBON AND CORNFLAKES ICE CREAM

Steps:

• Preheat oven 375°. In a small bowl combine cream, butter, sugar and salt. Stir in cornflakes until well coated. Spread onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes, stirring once. Cool completely., For the ice cream, in a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate several hours or overnight., Stir bourbon into custard. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding cornflakes during the last 2 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

CORN ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

HOMEMADE ICE CREAM SANDWICHES

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.

CANDY CORN ICE CREAM SANDWICHES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic. Chill for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely., Scoop 1/3 cup sherbet on the bottom of half of the cookies. Top with remaining cookies; dip edges in sprinkles. Wrap in plastic. Freeze for at least 1 hour.