STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 6
Steps:
- Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
- Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
- Freeze for 30 minutes.
- In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
- In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
- Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
- Freeze for 30 minutes more before serving.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams
STRAWBERRY AND ICE CREAM SANDWICHES
This summertime snack is a spin on the Italian treat, brioche con gelato, which is typically served in hotter months for breakfast. This ice cream sandwich is made with actual bread - rather than cookies - landing this dessert in the not-too-sweet category. Griddling or grilling the buns with a butter-sugar finish adds a bit of caramelized sweetness. These are best eaten immediately, so have guests at the ready for assembling. The combination of still-warm bread, melting ice cream and strawberries is bliss.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, snack, finger foods, ice creams and sorbets, dessert
Time 15m
Yield 4 to 6 sandwiches
Number Of Ingredients 6
Steps:
- If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
- Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
- On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.
- Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.
- Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE
What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!
Provided by Food Network
Categories dessert
Time 4h40m
Yield 15 to 20 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
- Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
- Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
- Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
- Serve the cake immediately or transfer to the freezer to store.
CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a nostalgic look. Soften ice cream; fill each pair of cookies with a generous layer. Serve immediately, or keep in the freezer for as long as you can resist them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
- With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
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