ice cream scoop set image
Guru Em
How do you make an ice cream sandwich?
I have ice cream and graham crackers what else do I need??
Answer
*ICE CREAM SANDWICH DESSERT
1 box ice cream sandwiches
1 lg. container Cool Whip
1 Butterfinger or Heath bar
Layer bottom of dish with ice cream sandwiches. Next, layer with Cool Whip. Repeat layers. Top with crumbled candy bar. Freeze until time to serve.
*ICE CREAM SANDWICH DESSERT II
1/2 gal. slightly softened ice cream
2 c. Rice Chex, crushed
1 c. flaked coconut
1 c. chopped walnuts
1/3 c. melted butter
2/3 c. brown sugar
Combine above ingredients, except ice cream. Put 2/3 in bottom of 9x13 inch pan. Cover with slightly softened ice cream. Put rest of crumb mixture on top. Freeze
*Cookie Icecream Sandwich
-Chocolate Cookies:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate
Ice Cream (Vanilla, Maple Pecan, Strawberry or your favorite flavor) (Homemade or Store Bought)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks.
Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands.
Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.
Makes about 20 - 4 inch (10 cm) cookies.
For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of your favorite ice cream between the two cookies. Gently press together and serve.
*Ice Cream Cookie Sandwiches II
1 stick margarine
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Half-gallon carton vanilla ice cream
1. In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.
2. In a separate bowl, stir the cocoa, flour, baking powder, and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
3. Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. (We made large cookies, about 2 1/4 by 5 inches, but you can make them smaller.)
4. Transfer the cookie rectangles with a spatula to an ungreased baking pan. Ask your child to use the tines of a fork to make patterns on the cookies.
5. Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
6. Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.
7. Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.
*Brownie Ice Cream Sandwiches
1 1/2 sticks (6 ounces) unsalted butter, plus more for greasing
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
Pinch of salt
1 1/2 quarts ice cream (any flavor), softened
1. Preheat the oven to 350°. Line a 12-by-16-inch jelly-roll pan or rimmed baking sheet with aluminum foil, tucking the foil around the edges of the pan. Butter the foil.
2. In a medium saucepan over low heat, melt the butter. Remove from the heat and whisk in the cocoa powder, sugar and vanilla until smooth. Add the eggs, 1 at a time, stirring after each addition. Add the flour and salt and stir until smooth.
3. Scrape the batter into the prepared baking pan and smooth into an even 1/8-inch-thick layer. Bake until the surface feels dry, about 10 minutes (the brownie should be soft). Let cool in the pan for 10 minutes. Invert the pan to release the brownie and carefully remove the foil. Using the pan, press down firmly on the brownie to flatten. Let cool 30 minutes, pressing occasionally to flatten.
4. Cut the brownie into 2-by-4-inch rectangles, discarding the tough edges. Working quickly, spread a 1-inch layer of the softened ice cream onto a brownie, top with a second brownie, wrap in parchment paper and freeze immediately. Repeat with the remaining brownies.
*Ice Cream Sandwich Dessert III
19 ice cream sandwiches
1 16 ounce can chocolate syrup
3/4 cup peanut butter
1 12 ounce container frozen whipped topping, thawed
1 cup salted peanuts
Directions
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
Stir peanut butter into hot chocolate until smooth.
Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches.
Spread half the whipped topping over the sandwiches.
Spoon half the chocolate mixture over that.
Top with half the peanuts.
Repeat layers.
Freeze until firm, 1 hour.
Cut into squares to serve.
ENJOY :-)
*ICE CREAM SANDWICH DESSERT
1 box ice cream sandwiches
1 lg. container Cool Whip
1 Butterfinger or Heath bar
Layer bottom of dish with ice cream sandwiches. Next, layer with Cool Whip. Repeat layers. Top with crumbled candy bar. Freeze until time to serve.
*ICE CREAM SANDWICH DESSERT II
1/2 gal. slightly softened ice cream
2 c. Rice Chex, crushed
1 c. flaked coconut
1 c. chopped walnuts
1/3 c. melted butter
2/3 c. brown sugar
Combine above ingredients, except ice cream. Put 2/3 in bottom of 9x13 inch pan. Cover with slightly softened ice cream. Put rest of crumb mixture on top. Freeze
*Cookie Icecream Sandwich
-Chocolate Cookies:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate
Ice Cream (Vanilla, Maple Pecan, Strawberry or your favorite flavor) (Homemade or Store Bought)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks.
Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands.
Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.
Makes about 20 - 4 inch (10 cm) cookies.
For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of your favorite ice cream between the two cookies. Gently press together and serve.
*Ice Cream Cookie Sandwiches II
1 stick margarine
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Half-gallon carton vanilla ice cream
1. In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.
2. In a separate bowl, stir the cocoa, flour, baking powder, and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
3. Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. (We made large cookies, about 2 1/4 by 5 inches, but you can make them smaller.)
4. Transfer the cookie rectangles with a spatula to an ungreased baking pan. Ask your child to use the tines of a fork to make patterns on the cookies.
5. Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
6. Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.
7. Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.
*Brownie Ice Cream Sandwiches
1 1/2 sticks (6 ounces) unsalted butter, plus more for greasing
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
Pinch of salt
1 1/2 quarts ice cream (any flavor), softened
1. Preheat the oven to 350°. Line a 12-by-16-inch jelly-roll pan or rimmed baking sheet with aluminum foil, tucking the foil around the edges of the pan. Butter the foil.
2. In a medium saucepan over low heat, melt the butter. Remove from the heat and whisk in the cocoa powder, sugar and vanilla until smooth. Add the eggs, 1 at a time, stirring after each addition. Add the flour and salt and stir until smooth.
3. Scrape the batter into the prepared baking pan and smooth into an even 1/8-inch-thick layer. Bake until the surface feels dry, about 10 minutes (the brownie should be soft). Let cool in the pan for 10 minutes. Invert the pan to release the brownie and carefully remove the foil. Using the pan, press down firmly on the brownie to flatten. Let cool 30 minutes, pressing occasionally to flatten.
4. Cut the brownie into 2-by-4-inch rectangles, discarding the tough edges. Working quickly, spread a 1-inch layer of the softened ice cream onto a brownie, top with a second brownie, wrap in parchment paper and freeze immediately. Repeat with the remaining brownies.
*Ice Cream Sandwich Dessert III
19 ice cream sandwiches
1 16 ounce can chocolate syrup
3/4 cup peanut butter
1 12 ounce container frozen whipped topping, thawed
1 cup salted peanuts
Directions
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
Stir peanut butter into hot chocolate until smooth.
Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches.
Spread half the whipped topping over the sandwiches.
Spoon half the chocolate mixture over that.
Top with half the peanuts.
Repeat layers.
Freeze until firm, 1 hour.
Cut into squares to serve.
ENJOY :-)
No comments:
Post a Comment