Lindas Ice Cream Sandwiches Recipes

ICE CREAM SANDWICHES

Steps:

• 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
• 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
• 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
• 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

LINDA'S ICE CREAM SANDWICHES

Steps:

• Soften the ice cream until it is easily spreadable.
• Top one half of cookie with some ice cream (at least 1" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
• Continue making the sandwiches until you are done.
• If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
• Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.

ICE CREAM SANDWICHES

Steps:

• Spread peanut butter on both slices of toast.
• Top one toast with ice cream.
• Put the other toast on top, peanut butter side up.
• Add more ice cream.
• Top with syrup, and anything else sweet you can find in the house.
• Don't worry about calories, and enjoy!

ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°. Beat about half of the cake mix, the shortening, butter, vanilla and egg in large bowl with electric mixer on low speed until smooth. Stir in remaining cake mix until dough
• forms.
• Divide dough in half. Place each half on ungreased cookie sheet. Lightly sprinkle dough with flour.
• Roll each half into rectangle, 10 x 12 inches. Prick dough with fork at 1-inch intervals over rectangles.
• Bake 8 to 10 minutes or until edges are set (rectangles will be slightly puffed). Cool 5 minutes; loosen from cookie sheet with metal spatula and place on cutting board. Cut into rectangles, 3 x 2 1/2 inches. Cool completely, about 30 minutes.
• Remove ice cream from carton and place on cutting board. Cut ice cream lengthwise into 8 slices, each 1/2 inch thick. Cut each slice in half to form about a 3 1/2 x 2 3/4-inch rectangle.
• Place each ice-cream rectangle between 2 cooled cookies. Wrap in aluminum foil or plastic wrap; freeze at least 24 hours but no longer than 1 month.

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 SANDWICHES

Steps:

• Preheat oven to 325°F.
• On two 8x12-inch sheet pans, put vegetable oil in the four corners, then line the pans with parchment paper and set aside.
• In a double boiler (or an improvised one with two pans one on top of another - with simmering water in the bottom pan--or use a bowl on top of simmering pot), put the chocolate and butter in the top pan over simmering water. Heat, stirring occasionally, until the chocolate and butter melts and the mixture is smooth. Lift the top pan (or bowl) from the bottom and set aside.
• In a medium bowl sift flour and salt together.
• In a small bowl whisk together the eggs and vanilla. Whisk in sugar.
• Whisk egg/sugar mixture into the chocolate. Stir in flour.
• Divide mixture evenly among prepared pans, spreading evenly.
• Bake for 15-20 minutes or when tested done with toothpick test, rotating pans halfway through baking time. Remove from oven.
• Immediately slide the cakes (with parchment paper) onto wire racks to cool.
• To assemble sandwiches:.
• Return baked cakes to one of the pans stacking them with parchment paper between the two layers and freeze for 45 minutes.
• Line the bottom of an 8x12-inch pan with parchment paper.
• Remove cakes from freezer.
• Place one cake, paper side up, on the pan and remove paper from cake. Spread with ice cream, to within 1/4 inch from the sides of the cake.
• Remove paper from second cake. Place cake, top side up, on a cookie sheet and then slide cake onto the ice cream and lightly press cake to adhere to the ice cream.
• Cover pan with plastic wrap and freeze until ice cream is solid (at least 6 hours).
• Remove pan from freezer and remove plastic wrap.
• On a work surface, invert cake and remove parchment paper.
• Using a large, sharp knife, trim edges of the cake and then using a ruler (or free form) cut into 12 pieces (each approximately 3-inches square). You will need to dip knife in hot water and wipe it dry between cuts.
• Wrap sandwiches in plastic wrap and freeze until serving.