Custom Made Ice Cream Sandwich Recipes

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.

ICE CREAM SANDWICH

Steps:

• Press ice cream into a 9x13-inch, parchment-lined baking tray, then smooth out the top. Transfer into a freezer for at least one hour.
• Position one rack in the upper-middle part of the oven and the other in the lower-middle part. Then, set the oven to preheat to 350°F.
• Sift the flour, the cocoa, and the salt into a medium-sized bowl.
• Cream sugar and butter with a mixer on medium speed until light and frothy, then with the mixer still on, add the yolks and the vanilla.
• Stir in the flour and the cocoa mixture, but do not overmix.
• Divide the dough in half, then shape each half into a 5-inch square. Wrap each square in plastic wrap. Refrigerate for 30 minutes.
• Put one rectangle of dough on a lightly floured working surface, then roll out to an 8x12-inch rectangle and cut into 12 4x2-inch cookies. Do the same with the other rectangle of dough.
• Using a flat spatula, place the cookies on two parchment-lined baking sheets. Then, poke 15 holes in each cookie using a pointy object.
• Bake for 10-12 minutes, switching the baking sheets from bottom to top and from front to back at the 5-6 minute mark.
• When done, take out of the oven and wait until the cookies are completely cooled, before proceeding with the next steps.
• Take the ice cream out of the tray, then trim the edges for a cleaner look and cut the ice cream into 12 4x2-inch rectangles.
• Place each rectangle in between two cookies, then wrap each ice cream sandwich in plastic wrap and refrigerate overnight, so they soften.

CUSTOM-MADE ICE CREAM SANDWICH

Steps:

• 1. Preheat the oven to 350°F. Lightly grease 2 baking sheets.
• 2. Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.
• 3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.
• 4. Add the reserved dry ingredients and mix until just combined.
• 5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.
• 6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
• Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. Place the ice cream in a bowl and swirl in ingredients. You'll get the best results if you use a dinner knife to stir. Return the mixture to the freezer to harden, about 1 hour.
• Place a scoop of ice cream on the bottom cookie. Gently press a second cookie over the ice cream. For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M's, or sprinkles onto the sides of the sandwiches. Or spread jam on the inside of the cookies for another layer of fl avor. Freeze until ready to serve. The ice cream variations and sandwiches are best eaten the day they are made.

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.