Margarita Ice Cream Sandwiches Recipes

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

MARGARITA ICE CREAM SANDWICHES

Steps:

• Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
• Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
• Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
• Add flour mixture to butter mixture, and beat just until combined.
• Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
• Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
• Preheat oven to 350 degrees.
• Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
• Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
• Bake 350 degrees for 10 minutes or until edges are lightly browned.
• Cool 2 minutes on pans on a wire rack.
• Remove from baking sheets, and cool completely on wire racks.
• Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
• Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
• Cover each sandwich with plastic wrap.
• Freeze for 4 hours or until firm.

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.

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.