Ice Cream Sandwich Stars Recipes

HOMEMADE ICE CREAM SANDWICHES

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.

EASY ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
• Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

ICE CREAM SANDWICHES

Steps:

• 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
• 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
• 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
• 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

CLASSIC ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
• In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
• Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
• Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

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.

SUPER STAR ICE CREAM SANDWICHES

Steps:

• Directions Roll out cookie dough to ¼-inch thickness. Using the star cookie cutter, cut out 12 cookies and bake according to package instructions. Allow cookies to cool completely. To assemble sandwiches, place 1 scoop of ice cream on 1 cookie. Using a knife, quickly spread ice cream to cover the cookie all the way to the points of the star. Top the spread ice cream with another cookie and gently press sandwich together. Clean up the edges of the sandwich with a knife, wrap in plastic quickly and place in freezer. Repeat steps 2 and 3 for the rest of the sandwiches and freeze them for 30 minutes.

ICE CREAM SANDWICH STARS

Steps:

• Line a baking sheet with parchment paper and place in the freezer. Working quickly and with one pint at a time, turn each pint of ice cream on its side and cut off the cardboard container. Starting with the wide end, slice off three or four 1/2-inch-thick rounds from each pint. Cut out stars from the ice cream using a 3 1/4-inch star-shaped cookie cutter, transferring the cutouts to the baking sheet in the freezer as you go. Freeze until solid, about 2 hours. (Transfer the ice cream trimmings to a resealable container and reserve for another use.)
• Position a rack in the upper third of the oven; preheat to 325 degrees F. Butter a rimmed 13-by-18-inch baking sheet and line with parchment paper; butter the parchment, dust with flour and tap out the excess.
• Stir the vanilla and red gel food coloring into the milk in a liquid measuring cup. Whisk the flour, malted milk powder, salt, baking powder and baking soda in a medium bowl. Beat the butter, shortening, granulated sugar and brown sugar in a large bowl with a mixer on low speed until combined. Increase the mixer speed to medium high and beat until pale and fluffy, about 5 minutes. Add the egg yolks, one at a time, and beat, scraping down the bowl as needed, until just combined. Reduce the mixer speed to low and beat in the flour mixture, then gradually beat in the milk mixture. Increase the mixer speed to medium and beat until smooth.
• Spread the batter in the prepared pan and sprinkle with nonpareils. Bake on the upper oven rack until just set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely in the pan, then loosen the edges with a paring knife and turn out onto a cutting board; discard the parchment paper. Cut out 20 stars as close together as possible using the same star-shaped cookie cutter. Sandwich the ice cream between the cookies, pressing gently to adhere. Freeze until firm, 1 to 2 hours.