Chocolate Dipped Smores Ice Cream Sandwiches Recipes

S'MORES CHOCOLATE CHIP ICE-CREAM SANDWICHES

Steps:

• Spoon about 1 teaspoon marshmallow creme on 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
• Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.

CHOCOLATE-DIPPED S'MORES ICE CREAM SANDWICHES

Steps:

• Line a 9-by-9-inch baking pan with parchment paper or aluminum foil. Prepare the toasted marshmallow ice cream as specified in the recipe, churning according to manufacturer's directions. Spread churned ice cream into prepared baking pan. Drizzle with marshmallow topping (if desired), and swirl slightly into the ice cream with a knife or small spatula. Cover with foil or plastic wrap and freeze overnight until completely firm.For cookies, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. In a bowl, whisk together the flour, cornstartch, baking soda, and salt and set aside.In a large bowl or the bowl of a stand mixer, beat butter on medium-high speed until creamy, 1 to 2 minutes. Add sugars, honey, and vanilla and beat until light and fluffy. Add half of the dry ingredients and mix on low speed until mostly incorporated. Add milk and continue to mix until incorporated, followed by remaining dry ingredients until dough comes together.On a lightly floured work surface, roll out the dough to a 1/4-inch thickness. Cut into 2 1/4-inch (approximately) squares. I'd recommend measuring the baking pan used for the ice cream, and cutting the cookies to the precise size you'll need so as not to waste any ice cream. I had a 9-by-9-inch baking pan, which worked perfectly with a 2 1/4-inch square cookie cutter, but you can use a ruler and knife or pizza cutter as well.Transfer cut squares to prepared baking sheets, leaving about 1 inch of space between cookies. Re-roll the scraps and cut again until no dough remains. You should end up with about 32 cookies.Bake for 10 to 12 minutes or until just barely starting to color; the edges and bottoms will not be noticeably brown. Do not overbake. Remove from oven and let cool on baking sheets, then transfer to a zip-top bag and freeze until ready to use.To assemble sandwiches, arrange half of cookies, bottom side up, on a baking sheet. Remove ice cream from freezer and lift out the entire block of frozen ice cream. Working quickly, cut into 16 even squares (the same size as your cookies). Place a square of ice cream on each upside-down cookie, then top with remaining cookies, pressing lightly to adhere. Return entire tray to freezer and freeze until completely solid once again.Prepare a second baking sheet by lining with parchment paper. Place in freezer for at least 15 minutes to thoroughly chill. Meanwhile, gently melt chocolate in a double boiler or in the microwave (heat in 15 second intervals at medium heat, stirring well between each interval). Working quickly in batches of 2-3, dip sandwiches half-way into chocolate and place on baking sheet in the freezer. You want to work quickly here to avoid melting as much as possible, so place each freshly dipped sandwich directly on the baking sheet in the freezer. Having a second set of hands to help open and close the freezer is always helpful. Once chocolate is set, you can wrap each sandwich in foil or plastic wrap, and store in a zip-top bag for up to 2 months.

CHOCOLATE-DIPPED ICE CREAM SANDWICHES

Steps:

• Preheat oven to 325°F. Line 13 x 9 x 2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.
• Whisk flour, baking soda, and pinch of salt in medium bowl. Melt butter in medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. Transfer browned butter to small bowl.
• Place sugar and syrup in large bowl. Pour browned butter over. Whisk to combine (mixture will not be smooth). Whisk in egg yolks and vanilla. Add flour mixture; stir just to blend. Transfer soft dough to prepared pan; press into even layer.
• Bake cookie layer until golden brown around edges and sides are just beginning to pull away from pan edges, 15 to 17 minutes. Cool completely in pan on rack.
• Using foil overhang as aid, lift cookie layer from pan and place on work surface. Place sheet of plastic wrap lengthwise in same pan, leaving overhang on both short sides of pan. Place another sheet of plastic wrap crosswise in pan, leaving overhang on long sides of pan. Cut cookie layer in half crosswise. Return 1 cookie half, top side down, to pan, placing snugly in 1 short end of pan. Slightly soften ice cream in microwave in 15-second intervals. Spread ice cream evenly over cookie in pan. Place second cookie half, top side up, atop ice cream, pressing slightly to adhere. Fold plastic wrap up and over ice cream-filled cookie. Freeze until firm, at least 4 hours.
• Line baking sheet with parchment paper or waxed paper. Unwrap ice cream-filled cookie; place on work surface. Using serrated knife, cut cookie lengthwise in half, then cut each strip crosswise into 4 sandwiches. Place on sheet; freeze.
• Stir chocolate and oil in medium metal bowl set over saucepan of barely simmering water until melted and smooth; cool to lukewarm. Arrange decorations on plates. Working with 1 ice cream sandwich at a time, dip half of sandwich in melted chocolate, allowing excess chocolate to drip back into bowl. Press sandwich gently into decorations on plate. Return to sheet in freezer. Freeze until chocolate sets and freezes, about 1 hour. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich individually in foil and keep frozen.

S'MORES ICE-CREAM SANDWICHES

Steps:

• Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
• Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
• Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

CHOCOLATE DIPPED PEANUT BUTTER S'MORES

Steps:

• Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
• Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
• Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
• Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.