CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES
Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat
Provided by Donal Skehan
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12 sandwiches or 24 cookies
Number Of Ingredients 9
Steps:
- To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
- Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
- Sift in the flour and baking powder, then mix well with a wooden spoon.
- Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
- Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
- Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
- Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
- Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
- In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
- Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
- Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
MINI CHOCOLATE CHIP ICE CREAM SANDWICHES
Grab a dainty dessert -- or two? three? -- whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
- Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
- Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic.
CHOCOLATE ICE CREAM SANDWICHES
These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 ice cream sandwiches.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES
Steps:
- Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
- Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
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5/5 (1)Category DessertCuisine CookiesTotal Time 2 hrs 12 mins
- In a medium saucepan over medium flame, melt the butter. Add sugar and vanilla and whisk until the sugar has dissolved and the mixture is bubbling, about 3 or minutes. Add a 1/2 cup of the cream, and whisk until smooth. Remove pan from heat and allow it to cool while you make your ice cream.
- Top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in chocolate chips and immediately place the sandwich in the freezer. Freeze for at least 2 hours before serving.
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES | RECIPES
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- Leave the ice cream at room temperature for about 15 minutes, until it’s soft enough to scoop but not melted.
- Place 4 cookies, flat side up, on a cutting board and, using a 2½-inch standard ice cream scoop, put one rounded scoop of ice cream on each cookie.
- Put the toffee bits in a shallow bowl and working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces.
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CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES - SIMPLY DELICIOUS
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Ratings 6Calories 486 per servingCategory Baking, Cookies, Dessert
- Slowly add the flour and baking powder, scraping down the bowl occasionally until all the flour has been incorporated.
HOMEMADE COFFEE ICE CREAM WITH CHOCOLATE CHIPS | BERLY'S ...
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5/5 (9)Total Time 6 hrs 15 minsCategory Dessert RecipesCalories 191 per serving
- Next, add the sweetened condensed milk and coffee to the whipped cream and mix the ingredients on low speed with a mixer until everything is well-combined.
- After that step, gently fold in the chocolate chips and transfer the ice cream to a freezer-safe container.
- Last, cover the container with plastic wrap or a lid, and place the ice cream in your freezer for at least six hours. For best results, let the dessert freeze overnight, because once the dish is frozen, it is ready to serve.
CHOCOLATE COFFEE ICE CREAM SANDWICHES | MINIMALIST BAKER ...
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5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 312 per serving
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From kingarthurbaking.com
4.9/5 (11)Total Time 15 hrs 15 minsServings 12
- To make the ice cream: Whisk together 1/2 cup (113g) of the milk, the sugar, syrup, tapioca starch, and salt in a saucepan.
- Stir in the remaining milk, and the cream., Cook and stir the mixture over medium-high heat until bubbles form around the edge and it begins to steam.
- Simmer for 3 to 5 minutes, stirring constantly, until the mixture thickens to the consistency of a cream sauce; don't let it boil., Remove the mixture from the heat, stir in the vanilla, and chill thoroughly in the refrigerator.
CARDAMOM-DATE COFFEE ICE CREAM SANDWICH RECIPE
From today.com
5/5 (2)Total Time 45 minsCategory Desserts
- 2. Using a stand mixer or an electric hand mixer, beat the butter and sugars together in a large bowl until fluffy, scraping down the sides of the bowl. Then beat in the vanilla and eggs.
- 3. Now add the flour mixture in two batches, gently beating until just combined. Stir in the chocolate chips and dates by hand, using a spatula. Make sure they are well dispersed through the cookie dough. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
- 4. When you're ready to bake, preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 28 mins
- In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and gently fold with a rubber spatula until combined. Add in the flour, baking powder, and salt and stir until just combined. The dough will be more like batter in consistency.
- Let rest for about five minutes to firm up slightly, then scoop 1 1/2 tablespoon portions onto prepared baking sheets spacing three inches apart. Bake for 8 minutes, or until the tops are shiny and crackled.
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5/5 (5)Category DessertCuisine AmericanTotal Time 42 mins
- Take one cookie and place a scoop of ice cream (about 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
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5/5 (6)Category DessertServings 11Total Time 25 mins
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
- Cream the butter, brown sugar, and sugar with a mixes on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
- Roll 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart and bake in the preheated oven for about 10 minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks.
MINI CHOCOLATE CHIP ICE CREAM SANDWICHES - RECIPE GIRL
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5/5 (1)Category DessertCuisine AmericanCalories 385 per serving
- Preheat the oven to 350°F. In a medium bowl, whisk together the dry ingredients- flour, baking soda and salt. In a separate bowl, use and electric mixer to combine the butter and sugars until light and fluffy. Add in the sour cream, egg and vanilla; beat until smooth. With mixer on low, gradually add the flour mixture; mix in the chocolate chips.
- Using 1 rounded tablespoonful per cookie, drop mounds of dough about 1 1/2 inches apart onto two baking sheets. You should be able to make 24 to 28 cookies. Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely, then transfer to a freezer to chill. Place a baking sheet in the freezer to chill as well (you'll be using it to place the ice cream sandwiches on).
- Scatter the remaining chocolate chips on a plate. Place about 2 tablespoons of ice cream between 2 chilled cookies (bottoms facing in); press gently. Roll the sides of each sandwich in chocolate chips and place immediately on the chilled baking sheet in the coldest part of your freezer. Repeat with the remaining cookies/ice cream/chips. Let the sandwiches chill well in the freezer (45 to 60 minutes); then wrap individually in plastic wrap. Store in the freezer until ready to serve!
MINI COFFEE-CHIP ICE CREAM SANDWICHES | RECIPES | WW USA
From weightwatchers.com
Servings 12Total Time 2 hrs 15 minsCategory Dessert
- In another small bowl, combine ice cream, espresso mixture, and chocolate chips. Spoon 2 tablespoons ice cream mixture on top of 12 wafers; top each with a second wafer. Freeze until ready to serve. Yields 1 sandwich per serving.
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