CLASSIC ICE CREAM SANDWICHES
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
- Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 1 g, Protein 6 g
CHOCOLATE "I SCREAM" COOKIE SANDWICHES
I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.
Provided by Chef John
Categories Sandwich Cookies
Time 1h30m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
- While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
- Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
- Let chocolate cool until hard and dry to the touch, at least 1 hour.
- Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg
CLASSIC CHOCOLATE ICE CREAM SANDWICHES
Crisper and way better than store-bought ice cream sandwiches. You can use whatever flavor of ice cream you love!! You will not be able to keep these in the freezer.
Provided by Kathy
Categories Frozen Desserts
Time 50m
Yield 4-5 sandwiches, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugars and vanilla until fluffy, about 5 minutes.
- Beat in the egg whites one at a time.
- In a small bowl, stir together the dry ingredients.
- Add dry ingredients to dough and mix on low until combined.
- Scrape dough onto a piece of plastic wrap, seal and refrigerate several hours or until firm.
- Roll out dough to 1/8 inch thick between 2 pieces of parchment paper. Dough will be approximately the size of a jelly roll pan. Transfer to a jelly roll pan. Remove top piece of parchment. If parchment sticks to dough, simply bake with both pieces on. The parchment will come off easily once baked.
- Bake about 20 minutes until slightly puffed and firm. Remove from oven and cut into rectangles 2 1/2" by 4 1/2 ".
- Let cool on the pan.
- Once cool, layer your favorite icecream between two cookies.
- You can get really creative and roll the edges in nuts, candies, mini chocolate chips etc.
- Wrap and freeze.
Nutrition Facts : Calories 445.2, Fat 14.3, SaturatedFat 8.8, Cholesterol 30.5, Sodium 269.8, Carbohydrate 80.3, Fiber 6.9, Sugar 52.2, Protein 8
CLASSIC ICE CREAM SANDWICHES
Steps:
- Preheat oven to 350°F. Butter a 10-by-15-inch rimmed baking sheet; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- Whisk together butter and sugar; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared pan, smoothing top. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
- Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, smoothing with an offset spatula, then top with remaining half of cake, cut side down. Return assembled dessert to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap; using a serrated knife, cut into 8 rectangles, wiping blade with a damp kitchen towel between each slice. Serve immediately (or freeze, wrapped individually in plastic, up to 1 week).
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