Hot Dog Ice Cream Sandwich Recipes

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

ICE CREAM SANDWICH DESSERT

Steps:

• 1. Locate 24 ice cream sandwiches. 2 boxes of 12 count sandwiches should do the trick.
• 2. Unwrap the sandwiches and lay them out evenly over the bottom of a 9x13 pan. You may have to cut a couple of them in half to make it work. I ended up having a little corner of the pan vacant. 3. Spread 1/2 a (16 ounce) tub of thawed coolwhip over the top of the bars. Drizzle chocolate syrup and caramel syrup over the top.
• 4. Add another layer of ice cream sandwiches over the top.
• 5. Add the other half of the cool whip. Cover and freeze for at least 1 hour, and up to 3 days.
• 6. When you are ready to serve, drizzle more chocolate and caramel syrup over the top.
• 7. Add 12-15 fun sized candy bars that have been cut into bite sized pieces. I used Milky Way and Twix. It works best to add the syrups and candy bars to this layer just before serving. Once they all sit together for a bit they start to look sort of funky in a weird chalky sort of way.
• Serve and enjoy!

HOT DOG SANDWICH

Steps:

• Prepare hot dogs according to package directions.
• Meanwhile, toast the bread in the toaster, or if you are grilling your hot dogs, put the bread on the grill for a minute or two on each side.
• Spread one piece of bread with ketchup.
• Place the cheese slice on a second piece of bread.
• When the hot dogs are ready, slice them down the center lengthwise, and then again horizontally. You will then have four pieces that should fit onto the bread next to one another.
• Place the hot dog on the bread with cheese.
• Add any other condiments you'd like at this point (I know we like it simple with just the cheese and ketchup!).
• Top with the second slice of bread.

HOMEMADE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
• In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
• In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
• Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
• Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
• Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
• Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
• To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
• Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.

HOT DOG ICE CREAM SANDWICH

Steps:

• Heat 1/2 cup of the cream and 6 ounces of the chocolate in a saucepan over medium heat, stirring constantly until the chocolate melts smoothly into the cream. Remove from the heat and stir in the sugar until it melts. Let cool slightly and then add into the milk.
• Whip the remaining cream in a separate bowl to soft peaks. Fold the whipped cream into the milk mixture until well combined.
• Transfer to an ice cream machine and churn until the ice cream is the consistency of soft-serve, 20 minutes. In the last 2 minutes, add the remaining 6 ounces chocolate. Transfer to a clean airtight container and freeze for 2 hours.
• Lay out long pieces of plastic wrap on the counter. Place 4 heaping tablespoons of ice cream into the center of the plastic and wrap up tightly into a dowel shape. Return to the freezer for 1 hour longer to set up firmly before serving.
• Serve on red checker paper in the Hot Dog Buns and drizzle with Raspberry "Ketchup".
• Add the yeast to 1/4 cup of the milk and stir in the sugar. Let sit until the yeast begins to foam.
• Add the salt and then half of the flours, followed by the yeast mixture, half of the milk and half of the water to a stand mixer with the paddle attachment. Mix until a paste forms, and then add the remaining flours, 1 cup at a time, and the remaining milk and water until the dough begins to come together. Remove the paddle and switch to a dough hook, and then knead for 4 minutes.
• Form the dough into a ball and then transfer to a lightly-oiled bowl, spinning the bowl around the to make sure the dough is well coated. Cover with a tea towel and allow the dough to double in size, about 2 hours.
• Punch down the dough and form into 16 equal-size balls. Form the balls into 16 equal-size dowels and place side by side on a parchment-lined baking sheet, nearly touching. Allow the dough to double in size once again.
• Preheat the oven to 350 degrees F.
• Mix the egg with 1/4 teaspoon water in a bowl and brush each bun with egg wash. Bake until golden brown and fully cooked through, 20 minutes.
• Let cool completely before serving, about 1 hour.
• Combine the raspberries, sugar, lemon juice, vanilla and 1/4 cup water in a saucepot and boil for 5 minutes. Rub through a strainer using a ladle, and then add the pulp from the strainer back into the liquid and let cool before refrigerating until use.