Ice Cream Cookie Sandwich Recipes

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THE BEST ICE CREAM COOKIE SANDWICHES



The Best Ice Cream Cookie Sandwiches image

Homemade Ice Cream Cookie Sandwiches are a summer treat that no one can resist!

Provided by Mary Younkin

Categories     Dessert

Time 22m

Number Of Ingredients 10

⅓ cup butter
1 cup light brown sugar
⅔ cup white sugar
2 eggs
1½ tsp baking soda
1 tsp vanilla extract
1 tbsp maple syrup, or pancake syrup
1 cup creamy peanut butter
3 cups quick 1-minute oats
⅔ cup semi sweet chocolate chips

Steps:

  • Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
  • Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
  • Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.

ICE CREAM COOKIE SANDWICH



Ice Cream Cookie Sandwich image

Provided by Food Network

Yield 50 cookies

Number Of Ingredients 13

2 teaspoons vanilla extract
2 cups rolled oats
1/2 cup butter
1/2 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
12 ounces chocolate chips
1/2 teaspoon salt
8 ounces semisweet chocolate, grated
2 eggs
1 teaspoon baking powder

Steps:

  • Place oats in a blender and spin to fine powder. Set aside. Using a kitchen mixer, cream the butter with peanut butter and both sugars then slowly add eggs and vanilla. In a separate bowl sift together flour, oat powder, salt, baking powder, and soda. Now slowly mix the dry into the sugar and butter mixture and then blend in the grated semisweet chocolate. Remove from blender and stir in the chocolate chips. Place large sized cookies on a baking sheet and bake for 10 minutes in a preheated 375 degree oven.
  • Assembly for Ice Cream Sandwich: Using 2 of Amy's Super Cookies and big helping softened premium vanilla ice cream, spoon the ice cream on the flat side of 1 of the cookies and top with another cookie. Wrap the cookie sandwich in foil and allow to harden in the freezer. For an added treat, dip half of the sandwich in melted chocolate prior to serving.

COOKIE LOVER'S ICE CREAM SANDWICHES



Cookie Lover's Ice Cream Sandwiches image

If you love cookie flavored ice creams, this ice cream sandwich will be the perfect treat. A mix of cookies and cream and cookie dough ice creams are sandwiched between fudgy cake that has a soft, chewy texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 to 15 ice cream sandwiches

Number Of Ingredients 14

Cooking spray
1/2 cup whole milk
2/3 cup unsweetened Dutch-process cocoa powder
6 large eggs, separated
3/4 cup sugar
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 pints cookie dough ice cream (about 3 cups)
1 1/2 pints cookies-and-cream ice cream (about 3 cups)

Steps:

  • Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
  • Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
  • Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
  • Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
  • Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
  • In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
  • Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

Ree uses two flavors of store-bought dough to make the cookies for these shortcut frozen treats. Using ice cream from round pints (rather than a rectangular tub) lets you cut perfect circles to sandwich between the cookies. Dipped in melted chocolate and a flurry of sprinkles, they're a hit with both kids and adults.

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h

Yield 6 sandwiches

Number Of Ingredients 6

12 tablespoons store-bought peanut butter cookie dough
12 tablespoons store-bought chocolate chip cookie dough
12 ounces chocolate chips
1 1/3 cups heavy cream
Sprinkles, for topping
2 pints vanilla bean ice cream, very cold

Steps:

  • Preheat the oven to 350 degrees F.
  • Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
  • While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
  • Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.

COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

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