Best 7 All Star Ice Cream Sandwiches Recipes

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.

ALL-STAR ICE CREAM SANDWICHES

Steps:

• Spoon 2 tablespoons of ice cream onto half of the cookies. Top with remaining cookies. Spoon melted coating over tops. Decorate with sprinkles. Freeze on a baking sheet at least 1 hour.

TOASTED WAFFLE ICE CREAM SANDWICH

Steps:

• Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

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.

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.

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.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.