Ice Cream Wafers Recipes

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.

FAMOUS WAFER CHOCOLATE ICE CREAM CAKE RECIPE

Steps:

• Place wafers from one box of chocolate wafers in bowl of food processor and pulse until finely crushed. Transfer to large bowl and stir in butter and sugar until moistened. Press mixture into bottom of 9- to 10-inch springform pan.
• Set aside 6 wafers from the second box. Spoon 3 cups ice cream into pan and smooth top. Place 9 wafers on top of ice cream in even layer. Keep alternating 3 cups ice cream and 9 wafers two more times, ending with an ice cream layer on top. (You should have 3 layers of wafers and 4 layers of ice cream).
• Cut reserved cookies in half and stick cookie cut side down into ice cream around the top perimeter. Freeze cake until completely solid, about 3 hours. Run a hot wet knife along inside of pan to loosen, and serve.

CREAM WAFERS

Steps:

• In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
• Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.