Best 5 Giant Cookie Ice Cream Sandwich Recipe By Tasty Recipes
Indulge in a delightful symphony of flavors with our Giant Cookie Ice Cream Sandwich, a dessert masterpiece that elevates the classic ice cream sandwich to new heights. This colossal confection starts with two giant, chewy cookies that sandwich a generous scoop of your favorite ice cream, creating a harmonious blend of textures and temperatures. The cookies, with their crispy edges and soft, gooey centers, provide the perfect contrast to the smooth and creamy ice cream, resulting in an irresistible bite that will tantalize your taste buds.
With variations ranging from classic chocolate chip cookies and vanilla ice cream to more adventurous combinations like red velvet cookies and salted caramel ice cream, this recipe offers endless opportunities for customization. Whether you're a traditionalist or a culinary explorer, you'll find a combination that suits your palate.
To craft these epicurean delights, we provide step-by-step instructions that guide you through the entire process, from mixing the cookie dough to assembling the final masterpiece. We'll also share tips and tricks to ensure your cookies achieve the perfect texture and your ice cream sandwiches remain intact, so you can impress your friends and family with this showstopping dessert.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Let's dive into the world of Giant Cookie Ice Cream Sandwiches and create a dessert experience that will be the talk of your next gathering.
GIANT ICE CREAM SANDWICH
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
- Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
- Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
- Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
- Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
- Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
- Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
GIANT ICE CREAM SANDWICH
"I was an inexperienced cook when I married," relates Charlene Turnbull, Wainwright, Alberta. "A good friend, who was a cooking inspiration to me, shared many of her recipes, including this scrumptious dessert. It's handy to pull out of the freezer for unexpected guests."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. , Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving. , For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.
Nutrition Facts :
GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, butter, eggs, vanilla extract, flour, baking powder, salt, semi-sweet chocolate chips, vanilla ice cream, mini chocolate chip
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
- Add in the eggs and vanilla, and whisk until combined.
- Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
- Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
- While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
- Once the cookies have baked and cooled, turn them over onto a tray.
- Place the ice cream disk on top of one half and cover with the other half.
- With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
- Enjoy!
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
HEALTHIER FROYO COOKIE SANDWICHES RECIPE BY TASTY
Here's what you need: greek yogurt, honey, vanilla bean, rolled oats, coconut oil, honey, vanilla, egg, baking soda, salt, dark chocolate chips
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C.)
- Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
- Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
- Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips.
- Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
- Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
- Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
- Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
- Freeze for 1 hour, or to your liking.
- Enjoy!
Nutrition Facts : Calories 886 calories, Carbohydrate 109 grams, Fat 40 grams, Fiber 9 grams, Protein 24 grams, Sugar 57 grams
Tips:
- Use high-quality ingredients: The better the ingredients, the better the ice cream sandwiches will be. Use real butter, pure vanilla extract, and high-quality chocolate chips. Don't use margarine, imitation vanilla, or low-quality chocolate chips.
- Make sure the cookie dough is well chilled before baking: This will help the cookies to hold their shape and not spread too much.
- Don't overbake the cookies: They should be golden brown around the edges but still soft in the center.
- Let the cookies cool completely before assembling the ice cream sandwiches: This will help to prevent the ice cream from melting.
- Use a high-quality ice cream: The flavor of the ice cream will shine through in the final product, so use a flavor that you love.
- Be creative with your toppings: You can add chopped nuts, sprinkles, or even crushed candy bars to the top of the ice cream sandwiches before serving.
Conclusion:
Giant cookie ice cream sandwiches are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a dessert that everyone will love. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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