Triple Chocolate Ice Cream Sandwiches Recipes

TRIPLE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.
• Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve.

TRIPLE-CHOCOLATE DOUGHNUT ICE CREAM SANDWICHES

Steps:

• Cut chocolate doughnut holes in half and sandwich with chocolate ice cream; freeze until firm (trim the bases, if necessary, so they sit flat). Melt 4 ounces chopped semisweet chocolate in the microwave, stirring every 30 seconds. Let cool a few minutes, then dip the tops of the ice cream sandwiches in the chocolate mixture and sprinkle with white nonpareils. Freeze at least 1 hour.

TRIPLE CHOCOLATE ICE CREAM SANDWICHES

Steps:

• On 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve.
• Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
• In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.
• In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.
• Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.
• Remove from oven and let cool completely.

TRIPLE CHOCOLATE ICE CREAM

Steps:

• In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
• In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
• In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
• Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
• Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
• Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

TRIPLE CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Make the white chocolate cookies using the chewy chocolate recipe, substituting the cocoa for 1/4 cup coconut and the chocolate pudding for white chocolate pudding, and leave out the chips Make the dark chocolate cookies using the chewy chocolate recipe, simply substituting the chocolate pudding for a dark chocolate pudding, and leave out the chips. Once cookies are cool, place 1 scoop of chocolate ice cream on each of the white chocolate cookies and top with a dark chocolate cookie. Either enjoy right away, or place individual sandwiches in ziptop baggies and freeze until ready to eat.

CHOCOLATE SPRINKLES ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate cookies and place a pint slice on top of each. Place another chocolate cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• Pour the sprinkles into a shallow dish.
• Remove the ice cream sandwiches from the freezer and roll the sides in the sprinkles, completely covering the ice cream.
• Freeze for 30 minutes more before serving.
• Enjoy!

TRIPLE CHOCOLATE RICOTTA ICE CREAM

Steps:

• Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.