1 year, 7 months ago
via cooking-questions.com
How do you make homemade ice cream sandwiches?
How can I make those black and white ice cream sandwiches from scratch at home? What ingredients do I need?
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M$3 Answers
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1/2 gallon vanilla ice cream, softened
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2.In a large bowl, mix together the cake mix, butter, vanilla extract, eggs. 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.
3.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.
http://allrecipes.com/Recipe/Easy-Ice-Cream-Sandwiches-2/Detail.aspx
Also, I know the chocolate ones are great....but when I don't have time to get to the store---or make this recipe...which is great by the way...........I make a eggo waffle and cut it in half and put ice cream in the middle of the two halves...sooooooooooo good and quick if you're not in the chocolate mood!
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1/2 gallon vanilla ice cream, softened
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2.In a large bowl, mix together the cake mix, butter, vanilla extract, eggs. 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.
3.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.
http://allrecipes.com/Recipe/Easy-Ice-Cream-Sandwiches-2/Detail.aspx
Also, I know the chocolate ones are great....but when I don't have time to get to the store---or make this recipe...which is great by the way...........I make a eggo waffle and cut it in half and put ice cream in the middle of the two halves...sooooooooooo good and quick if you're not in the chocolate mood!
images:
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M$Report Abuse
We use a recipe we found on the Disney Family Fun site for the cookie and make our our vanilla ice cream. When we make ice cream we usually make a double batch and do a group of sandwiches at the same time.
The cookie ingredients are:
1 stick butter
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
I have replaced the cocoa with butterscotch pudding mix before to make a caramel version. If you try something like this, I would recommend cutting it in half and experience with different amounts. Using the pudding and the entire amt of sugar made it sweeter than I wanted but with work this recipe could be used for other flavors too.
1.In a medium-sized bowl, cream the butter and brown sugar.
2. Mix the cocoa, flour, baking powder, and salt separately then gradually add it to the butter. Beat well. Form in a ball and chill for an hour. I usually do this the day before and chill overnight.
3.Preheat oven to 375
4. I use my large cutting board with some flour on it to roll the dough out. You want it about 1/4 inch thick and you want to make it a consistent thickness so the sandwiches don't break in the thin spots.
5. I make mine in circles not rectangles but you can cut them in any shape
6. Place on ungreased sheet and bake for 8 to 10 min, cool completely on a cooling rack before adding the ice cream.
For vanilla ice cream, we just use a standard homemade ice cream recipe. Once it is firming up, I remove what I am using for sandwiches and spread it in a 9X13 to about the thickness I want it to be in the sandwich. I place it in the freezer and let it firm up some, but not to a totally hard state. I cut it with the circle cutter and place between two cookies. If the ice cream is solid frozen the cookie doesn't stick to it so well. Once cookies are added I wrap in foil and freeze them.
You can get 7 or 8 cookie style from this. I have not made the rectangle ones but the original website said it would make 6. I usually double it.
It is a good bit of work but we can't get the sandwiches with the same taste where we live now so this is a treat.
The cookie ingredients are:
1 stick butter
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
I have replaced the cocoa with butterscotch pudding mix before to make a caramel version. If you try something like this, I would recommend cutting it in half and experience with different amounts. Using the pudding and the entire amt of sugar made it sweeter than I wanted but with work this recipe could be used for other flavors too.
1.In a medium-sized bowl, cream the butter and brown sugar.
2. Mix the cocoa, flour, baking powder, and salt separately then gradually add it to the butter. Beat well. Form in a ball and chill for an hour. I usually do this the day before and chill overnight.
3.Preheat oven to 375
4. I use my large cutting board with some flour on it to roll the dough out. You want it about 1/4 inch thick and you want to make it a consistent thickness so the sandwiches don't break in the thin spots.
5. I make mine in circles not rectangles but you can cut them in any shape
6. Place on ungreased sheet and bake for 8 to 10 min, cool completely on a cooling rack before adding the ice cream.
For vanilla ice cream, we just use a standard homemade ice cream recipe. Once it is firming up, I remove what I am using for sandwiches and spread it in a 9X13 to about the thickness I want it to be in the sandwich. I place it in the freezer and let it firm up some, but not to a totally hard state. I cut it with the circle cutter and place between two cookies. If the ice cream is solid frozen the cookie doesn't stick to it so well. Once cookies are added I wrap in foil and freeze them.
You can get 7 or 8 cookie style from this. I have not made the rectangle ones but the original website said it would make 6. I usually double it.
It is a good bit of work but we can't get the sandwiches with the same taste where we live now so this is a treat.
source(s):
The original website where I found the sandwich is:
http://familyfun.go.com/recipes/ice-cream-cookie-sandwiches-686859/
The original website where I found the sandwich is:
http://familyfun.go.com/recipes/ice-cream-cookie-sandwiches-686859/
images:
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
I found a great recipe for an ice cream sandwich on Food.com. Prep time is 30 minutes and total time is 1 1/2 hours.
Ingredients:
Cookie
1/4 cup butter (room temp)
1/3 cup organic yogurt
3 -4 semi-sweet chocolate baking squares, melted (milk or dark would be great alternatives to try)
1 cup organic sugar
1 cup organic brown sugar
2 eggs
1/2-3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon pure vanilla extract
2 cups whole wheat flour
1 1/2 cups chocolate chips
Ice cream
1 pint mint chocolate chip ice cream
Preheat oven to 350 degrees. In large mixing bowl, combine butter, yogurt, melted chocolate and both sugars. Add in eggs, and mix until well blended. Add salt and baking soda to the wet mixture, and stir together. Begin to add in the flour, doing a cup at a time until both cups are well incorporated. Poor in chocolate chips and stir into the dough. Using a non-stick 8" spring-form pan, line the bottom with parchment paper. (Place the pan on top of the paper, draw a circle around the outer base, and cut out to fit exactly). Drop in (by spoon-fulls) 1/2 or less of the cookie dough, and, with your hands, press down to make an even layer at the bottom of the pan. Put in oven for 25-30 minutes (depending on your oven's temp), and bring out to cool, once at desired doneness. Once cooled, remove giant cookie from pan, wrap in plastic wrap (to prevent dryness). Repeat above directions and make 1 more giant cookie. Once second cookie comes out to cool, place ice cream on counter to soften a little. Leaving the cooled cookie in the spring-form pan, empty entire pint of ice cream into pan on top of the cookie. Spread ice cream evenly over cookie. Unwrap first cookie, and place it on top of the ice cream Push cookie down until everything is compacted and firm, cover with plastic wrap, and place back in the freezer.
Enjoy!
Ingredients:
Cookie
1/4 cup butter (room temp)
1/3 cup organic yogurt
3 -4 semi-sweet chocolate baking squares, melted (milk or dark would be great alternatives to try)
1 cup organic sugar
1 cup organic brown sugar
2 eggs
1/2-3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon pure vanilla extract
2 cups whole wheat flour
1 1/2 cups chocolate chips
Ice cream
1 pint mint chocolate chip ice cream
Preheat oven to 350 degrees. In large mixing bowl, combine butter, yogurt, melted chocolate and both sugars. Add in eggs, and mix until well blended. Add salt and baking soda to the wet mixture, and stir together. Begin to add in the flour, doing a cup at a time until both cups are well incorporated. Poor in chocolate chips and stir into the dough. Using a non-stick 8" spring-form pan, line the bottom with parchment paper. (Place the pan on top of the paper, draw a circle around the outer base, and cut out to fit exactly). Drop in (by spoon-fulls) 1/2 or less of the cookie dough, and, with your hands, press down to make an even layer at the bottom of the pan. Put in oven for 25-30 minutes (depending on your oven's temp), and bring out to cool, once at desired doneness. Once cooled, remove giant cookie from pan, wrap in plastic wrap (to prevent dryness). Repeat above directions and make 1 more giant cookie. Once second cookie comes out to cool, place ice cream on counter to soften a little. Leaving the cooled cookie in the spring-form pan, empty entire pint of ice cream into pan on top of the cookie. Spread ice cream evenly over cookie. Unwrap first cookie, and place it on top of the ice cream Push cookie down until everything is compacted and firm, cover with plastic wrap, and place back in the freezer.
Enjoy!
images:
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M$
