Giant Caramel Chocolate Ice Cream Sandwich Recipes

CHOCOLATE, CANDY, AND CARAMEL ICE CREAM SANDWICH RECIPE

Steps:

• Let the vanilla ice cream soften, then scoop it into an 8x8 pan lined with parchment paper. Spread the ice cream smooth and put it in the freezer to freeze solid, at least 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Cream 3/4 cup butter, light brown sugar, and 1/3 cup granulated sugar. together until they're light and fluffy, about 5 to 7 minutes. Add the eggs, one at a time, and mix until fully incorporated. Add the vanilla extract and mix again. In a separate bowl, whisk together 1/2 teaspoon of salt, flour, cocoa, and baking soda until evenly combined. Slowly add the dry ingredients to your wet mixture and mix until just combined. Don't over-mix.
• Spread the batter into a sheet pan lined with parchment paper. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
• Now for the caramel sauce. Pour 1 and 1/2 cup sugar into a dry, clean saucepan and cook over medium-low heat until fully caramelized. It'll get a bit dark. Swirl to stir. Remove the pan from the heat. Add the 2 tablespoons of butter cut into small pieces a little at a time, and swirl to combine. Add the heavy cream and 1 teaspoon salt. Give it another swirl. Set it aside to fully cool. Feel free to pop it into the fridge or even freezer (once it's already cooled some) if need be.
• Take the ice cream layer out of the freezer. Pour the caramel over the top and top with candy. Press down on the candy slightly. Put it back into the freezer to again freeze solid, at least 2-3 hours, but preferably overnight.
• Take the ice cream, caramel, and candy layer out of the freezer and lift (by the overhanging parchment paper) out of the pan. Use the bottom of the pan to measure and trim the cookie layers so they're the same size. Put a fresh piece of parchment in the pan and place one of the cookie pieces on top of that.
• Peel the parchment layer off of the ice cream. Place the ice cream, caramel, and candy layer in the pan on top of the bottom cookie. Add the remaining cookie layer and press down gently.
• Put the giant ice cream sandwich back into the freezer to freeze solid, at least 1 full hour, but preferably longer.
• Take it out of the freezer, lift it out of the pan (using your best friend, the overhanging parchment paper), and, using a sharp knife, cut into individual ice cream sandwiches. Share them with everyone you know or keep them all for yourself, I won't tell.

GIANT ICE CREAM SANDWICH

Steps:

• Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. , Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving. , For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

GIANT CARAMEL CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat oven to 325°F. Line two 12-inch pizza pans with foil; lightly grease foil. Press cookie dough evenly into prepared pans. Bake 15 to 16 min. or just until centers are set. Cool completely. (Cookies will be chewy.) Remove cookies from pans; discard foil. Return one of the cookies, top-side down, to one of the pizza pans. Set aside.
• Microwave 25 of the caramels and 2 Tbsp. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each min. Spread over cookie in pizza pan to within 1/4 inch of edge. Refrigerate until caramel is firm.
• Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream. Cover with caramel-topped cookie, caramel-side down, to form sandwich. Cover or wrap in foil; freeze at least 1 hour before serving. Cut into 20 wedges to serve.

CARAMEL-COFFEE ICE CREAM SANDWICHES

Steps:

• Prepare batter for Brownie for Ice Cream Sandwiches; stir in coffee granules. Bake and cool according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in coffee beans. Wrap in plastic; freeze on a baking sheet until serving.

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.

CHOCOLATE-CARAMEL ICE CREAM SANDWICHES

Steps:

• Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.