Lindas Ice Cream Sandwiches Recipes

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.

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.

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.

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.

PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
• Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.

DIPPED ICE CREAM SANDWICHES

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
• Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
• Place on prepared baking sheet and freeze.

ICE CREAM SANDWICHES

Steps:

• First make the ice cream.
• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add vanilla extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze.
• Pack in tub and place in freezer.
• Then make the Sandwich.
• In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.).
• Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps.
• Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper.
• Put flour and cocoa powder in sifter on a piece of wax paper.
• Remove butter/chocolate mixture from heat and stir in sugar and salt.
• Add eggs and vanilla and blend well.
• Sift in flour/cocoa mixture and stir until just blended.
• pour batter onto parchment lined pan and spread to even thickness.
• Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean.
• Cool on rack for at least an hour.
• Finally build the Ice Cream Sandwich.
• Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks).
• Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again.
• Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out.
• Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer.
• This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one.
• Freeze for 2-3 hours before serving.
• If freezing for longer, wrap individually in plastic wrap as soon as they get hard.
• Will keep for up to a week, though best used within 3 days.
• Alternative cutting.
• Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream.
• Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.

LINDA'S ICE CREAM SANDWICHES

Steps:

• Soften the ice cream until it is easily spreadable.
• Top one half of cookie with some ice cream (at least 1" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
• Continue making the sandwiches until you are done.
• If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
• Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.

CHOCOLATE ICE CREAM SANDWICH COOKIES

Steps:

• Whisk together the dry ingredients, making sure that the cocoa isn't lumpy and is well mixed in.
• In your mixing bowl, cream together the butter and sugars until it's wonderfully light-colored and fluffy.
• Then add in your eggs, one at time, beating them in completely and toss in the vanilla as well.
• When the vanilla has been mixed in, slowly add in the dry mixture little by little, until it has all been added and mixed in.
• Drop by large rounded tablespoonful onto ungreased or parchment lined cookie sheets. Flatten the cookies slightly to make sure we get wide enough cookies for ice cream sandwiches!
• Bake in the 350 degree oven that you have preheated, of course, for 9-10 minutes. Remember that the key to wonderful cookies is just underbaking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out.
• Leave them for a minute or two on the cookie sheet, then transfer to a baking rack and cool completely. These are a soft, chewy cocoa cookie that are perfect for this purpose.
• Take one, spread the ice cream of your choice on the bottom then find a mate and sandwich them together.

ICE CREAM SANDWICHES RECIPE

Steps:

• Adjust oven rack to middle position and preheat to 350F/180C. Lightly spray 17½ x 12-inch half-sheet pan with nonstick cooking spray and line with parchment paper. Set aside
• Over a medium bowl sift together the flour, cocoa, and baking soda and salt.
• In 30 second increments melt together the butter and chopped chocolate. This should take no more than a minute and a half.
• Add the sugar to the melted chocolate and butter mixture and whisk until the sugar has dissolved and the mixture is cooled down. Lastly, stir in the vanilla and eggs until combined.
• Mix the wet ingredients into the dry to form a thick rich batter similar to a brownie.
• Transfer the batter into prepared baking sheet, spread batter evenly in pan using and offset metal spatula.
• Bake until cookie springs back when touched with your finger, about 10 to 12 minutes.
• Cool in pan on wire rack for 5 minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
• After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again, about 1-2 hours.
• Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.

JERSEY SHORE ICE CREAM SANDWICHES

Steps:

• Arrange 2 waffles on a serving plate. Divide vanilla ice cream, strawberry ice cream, and chocolate ice cream evenly over waffles and drizzle with chocolate syrup. Top with remaining waffles to create 2 sandwiches.