Best 4 Classic Chocolate Ice Cream Sandwich Recipes

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.

CLASSIC CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Beat butter, sugars and vanilla until fluffy, about 5 minutes.
• Beat in the egg whites one at a time.
• In a small bowl, stir together the dry ingredients.
• Add dry ingredients to dough and mix on low until combined.
• Scrape dough onto a piece of plastic wrap, seal and refrigerate several hours or until firm.
• Roll out dough to 1/8 inch thick between 2 pieces of parchment paper. Dough will be approximately the size of a jelly roll pan. Transfer to a jelly roll pan. Remove top piece of parchment. If parchment sticks to dough, simply bake with both pieces on. The parchment will come off easily once baked.
• Bake about 20 minutes until slightly puffed and firm. Remove from oven and cut into rectangles 2 1/2" by 4 1/2 ".
• Let cool on the pan.
• Once cool, layer your favorite icecream between two cookies.
• You can get really creative and roll the edges in nuts, candies, mini chocolate chips etc.
• Wrap and freeze.

CLASSIC ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
• In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
• Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
• Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.