Ice Cream Wafers Recipes

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

ICE CREAM SANDWICH

Steps:

• Press ice cream into a 9x13-inch, parchment-lined baking tray, then smooth out the top. Transfer into a freezer for at least one hour.
• Position one rack in the upper-middle part of the oven and the other in the lower-middle part. Then, set the oven to preheat to 350°F.
• Sift the flour, the cocoa, and the salt into a medium-sized bowl.
• Cream sugar and butter with a mixer on medium speed until light and frothy, then with the mixer still on, add the yolks and the vanilla.
• Stir in the flour and the cocoa mixture, but do not overmix.
• Divide the dough in half, then shape each half into a 5-inch square. Wrap each square in plastic wrap. Refrigerate for 30 minutes.
• Put one rectangle of dough on a lightly floured working surface, then roll out to an 8x12-inch rectangle and cut into 12 4x2-inch cookies. Do the same with the other rectangle of dough.
• Using a flat spatula, place the cookies on two parchment-lined baking sheets. Then, poke 15 holes in each cookie using a pointy object.
• Bake for 10-12 minutes, switching the baking sheets from bottom to top and from front to back at the 5-6 minute mark.
• When done, take out of the oven and wait until the cookies are completely cooled, before proceeding with the next steps.
• Take the ice cream out of the tray, then trim the edges for a cleaner look and cut the ice cream into 12 4x2-inch rectangles.
• Place each rectangle in between two cookies, then wrap each ice cream sandwich in plastic wrap and refrigerate overnight, so they soften.

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

ICE CREAM SANDWICH WAFERS

Steps:

• Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper.
• When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.

CREAM WAFERS

Steps:

• Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
• To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

ICE CREAM CONE CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
• Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
• Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
• To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.