Chocolate Sprinkle Cake Pop Ice Cream Sandwiches Recipe By Tasty

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ICE CREAM 'BOX' CAKE POPS RECIPE BY TASTY



Ice Cream 'Box' Cake Pops Recipe by Tasty image

Here's what you need: yellow cake mix, vanilla frosting, vanilla ice cream, chocolate cookie, chocolate ice cream, white chocolate, whipped cream, sprinkles, ice pop sticks, foam board

Provided by Julie Klink

Categories     Desserts

Yield 24 cake pops

Number Of Ingredients 10

15 oz yellow cake mix, 1 box, prepared according to package instructions, cooled
½ cup vanilla frosting
1 cup vanilla ice cream, softened
1 cup chocolate cookie, crushed
1 cup chocolate ice cream, softened
2 cups white chocolate, melted, plus 2 tablespoons, divided
whipped cream, for decorating, optional
sprinkles, for decorating, optional
24 ice pop sticks
foam board, optional

Steps:

  • In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  • Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  • Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  • Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  • Freeze for 30 minutes.
  • Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  • To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  • Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  • Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  • Decorate the cake pops with whipped cream and sprinkles, if desired.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 32 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

CHOCOLATE SPRINKLES ICE CREAM SANDWICHES RECIPE BY TASTY



Chocolate Sprinkles Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: vanilla ice cream, chocolate cookies, rainbow sprinkles

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 3

1 pt vanilla ice cream
6 chocolate cookies
1 cup rainbow sprinkles

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!

Nutrition Facts : Calories 487 calories, Carbohydrate 60 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 48 grams

ICE CREAM SANDWICH CAKE RECIPE BY TASTY



Ice Cream Sandwich Cake Recipe by Tasty image

Here's what you need: ice cream sandwiches, chocolate ice cream, whipped topping, sandwich cookies

Provided by Pierce Abernathy

Categories     Desserts

Yield 9 servings

Number Of Ingredients 4

12 ice cream sandwiches
2 pt chocolate ice cream, softened
8 oz whipped topping, 1 container
12 sandwich cookies, crushed

Steps:

  • In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
  • Top layer of sandwiches with a layer of chocolate ice cream.
  • Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
  • Freeze for 1 hour.
  • Crush sandwich cookies in a resealable bag.
  • For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
  • Cover frozen cake with topping.
  • Garnish with more crushed sandwich cookies and serve immediately or freeze.
  • Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 78 grams, Fat 26 grams, Fiber 0 grams, Protein 9 grams, Sugar 50 grams

CLASSIC CHOCOLATE ICE CREAM SANDWICH



Classic Chocolate Ice Cream Sandwich image

This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h10m

Yield 6

Number Of Ingredients 12

vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup sifted Dutch-process cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops vanilla ice cream

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.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g

ICE CREAM SANDWICH CAKE POPS



Ice Cream Sandwich Cake Pops image

Ice cream cake on a stick, crunchies and all! The shell coating against the cake part of the ice cream sandwich gives it the most amazing texture. It's not thin and brittle like normal chocolate-coated pops, but more like the inside of a Carvel® ice cream cake. Assorted toppings (I like crushed Oreo's®!) add crunchy texture and the cake warms a little so it's a perfect contrast to the cold ice cream. You just have to try this, no dessert could be easier! Kids would have fun making these but adults alike will enjoy eating them.

Provided by NicoleMcmom

Time 1h10m

Yield 12

Number Of Ingredients 4

6 (2.5 ounce) ice cream sandwiches
2 (7.25 ounce) bottles chocolate shell topping (such as Magic Shell®)
12 popsicle sticks
assorted toppings such as sprinkles, crushed cookies, nuts, crushed candy bars

Steps:

  • Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
  • Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
  • Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
  • Freeze pops at least 1 hour before serving.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 27.7 g, Cholesterol 10.6 mg, Fat 20.1 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 39.6 mg, Sugar 23 g

COOKIE CUTTER ICE CREAM POPS RECIPE BY TASTY



Cookie Cutter Ice Cream Pops Recipe by Tasty image

Here's what you need: strawberry ice cream, white chocolate chip, coconut oil, yellow food coloring, green sanding sugar, pineapple cookie cutter, ice pop sticks, metal skewer, offset spatula

Provided by Matthew Johnson

Categories     Desserts

Time 13h5m

Yield 8 pops

Number Of Ingredients 9

65 oz strawberry ice cream, softened
3 cups white chocolate chip
½ cup coconut oil
60 drops yellow food coloring
green sanding sugar, for sprinkling
pineapple cookie cutter, 3X5 in (7cmn X 12 cm)
8 ice pop sticks
metal skewer
offset spatula

Steps:

  • Line a baking sheet with parchment paper.
  • Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
  • Fill a bowl large enough to fit the cookie cutter with hot water.
  • Remove the empty chilled baking sheet from the freezer and line with parchment paper.
  • Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer.
  • Fill a medium bowl with very hot water.
  • Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches (7 cm) into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
  • Return the pops to the freezer for 1 hour.
  • While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
  • Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
  • Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
  • Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 974 calories, Carbohydrate 87 grams, Fat 67 grams, Fiber 0 grams, Protein 13 grams, Sugar 85 grams

COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY



Cookies 'N' Cream Icebox Cake Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all-purpose flour, dark cocoa powder, salt, baking powder, heavy cream, sweetened condensed milk

Provided by Kiano Moju

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup dark cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 cups heavy cream
1 cup sweetened condensed milk, chilled

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
  • Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
  • Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
  • Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
  • Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
  • Chill the cookie dough in the freezer for 10 minutes.
  • Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
  • Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
  • Bake the cookies for 7 minutes, until crisp. Let cool completely.
  • Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
  • Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
  • Chill the cake in the refrigerator for at least 4 hours or overnight.
  • After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
  • Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams

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