s
3 Ice Cream Sandwich Recipes
Last summer, one of my favorite posts was our ice cream post…it was so delicious and decadent that I wanted to kick it up a notch and do another one this summer. Sooo…what could be more decadent than homemade ice cream? I thought ice cream sandwiches would suffice These were incredibly difficult to photograph because they were melting so quickly but they tasted great!
Mint Oreo Ice Cream Sandwiches
Mint Oreo Ice Cream:
2 cups heavy whipping cream
1 cup whole milk
3/4 cup sugar
2 teaspoons peppermint extract
10-15 Oreo cookies broken in pieces (depending on your preference)
2 drops green food coloring (optional)
Mix the milk and sugar with a whisk until the sugar is dissolved. Add whipping cream and peppermint extract. Stir and add the food coloring (if desired). Pour into your ice cream maker and follow the manufacturer’s directions. If using the Cuisinart Ice Cream Maker (which I highly recommend), churn for 30 minutes. When ice cream has reached soft-serve consistency, remove from ice cream maker, transfer to an airtight container, and fold in Oreo pieces. Freeze overnight.
Cookie Sandwich Dough:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup powdered sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup + 1 tablespoon cocoa powder
pinch of salt
Beat the butter and powdered sugar together in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg yolk and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour, cocoa, and salt. Beat until a firm dough forms. Wrap in plastic and chill for 20 minutes. Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside. Divide dough in half and roll one half of the dough out to 1/4 inch in thickness. Using a 2.5-3-inch round cookie cutter, cut out circles. Poke holes into the cookies with the end of a wooden skewer. Place the cookies about 2 inches apart on the prepared baking sheets and bake for 8 minutes. Repeat with remaining dough. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
To assemble: Place one cookie face down. Using the same cookie cutter as you used for the cookies, cut circles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap or place in airtight container and freeze until set — about 30 minutes.
Luxardo Cherry Ice Cream Sandwiches
Luxardo Cherry Ice Cream
4 egg yolks
¾ cup sugar
2 cups milk
1 teaspoon vanilla extract
1 tablespoon vanilla paste
1 cup heavy cream
1/3 cup Luxardo Cherries
Mix the egg yolks and the sugar. Use an electric mixer to beat until mixture is pale and creamy. Set aside. In a medium saucepan place 1 cup of milk, the vanilla extract and vanilla paste. Let the mixture boil over medium heat. When it starts boiling add ⅓ of this milk to the yolk and sugar mixture. Mix well. Now pour this mixture in the pan with remaining milk. Keep stirring on low heat until the mixture thickens. Remove from heat. Add remaining 1 cup of milk and heavy cream. Mix well and let it cool. Fold in the cherries. Place vanilla ice cream in the ice cream maker and work it according to manufacturer’s instructions. My Cuisinart took 30 minutes. Freeze overnight.
Shortbread Cookies
1 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
In a mixing bowl, beat softened butter for about 30 seconds with an electric mixer at medium speed. Add sugar and vanilla extract. Beat on medium speed until fluffy, about 1 minute.
In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed. Add the milk and blend until just combined.
Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to easy cutting of the cookies and to keeping the cookies from spreading while baking.
Working with one disc at a time, remove from the refrigerator and roll to just slightly thicker than 1/8-inch thickness. To prevent sticking and tearing of the dough, sprinkle your work surface, the top of the dough, and your rolling pin with a bit of all-purpose flour before rolling.
Use a round cookie cutter {or other shapes as desired} to cut the dough into cookies. Carefully transfer cut cookies to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut until all the dough is used. The cookie dough can stretch out of shape easily when warm ~ For the best result, keep the dough as cold as possible while cutting the cookies.
Bake cookies at 350 degrees for 10 – 12 minutes until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To assemble: Place one cookie face down. Using the same cookie cutter as you used for the cookies, cut circles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap or place in airtight container and freeze until set — about 30 minutes.
Vanilla Chocolate Chip Ice Cream Sandwiches
Vanilla Ice Cream
4 egg yolks
¾ cup sugar
2 cups milk
1 teaspoon vanilla extract
1 tablespoon vanilla paste
1 cup heavy cream
Mix the egg yolks and the sugar. Use an electric mixer to beat until mixture is pale and creamy. Set aside. In a medium saucepan place 1 cup of milk, the vanilla extract and vanilla paste. Let the mixture boil over medium heat. When it starts boiling add ⅓ of this milk to the yolk and sugar mixture. Mix well. Now pour this mixture in the pan with remaining milk. Keep stirring on low heat until the mixture thickens. Remove from heat. Add remaining 1 cup of milk and heavy cream. Mix well and let it cool. Place vanilla ice cream in the ice cream maker and work it according to manufacturer’s instructions. My Cuisinart took 30 minutes. Freeze overnight.
Chocolate Chip Cookies
8 tablespoons of unsalted butter
1/2 cup sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees. Microwave the butter for approximately 40 seconds to just barely melt it. It should be almost entirely in liquid form. Using a stand mixer or electric mixer, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated. Add the flour, baking soda, and salt. Mix until crumbles form. Add the chocolate chips and incorporate with your hands. Using a mini ice cream scoop, scoop into balls and place on a cookie sheet. Bake for 9-11 minutes until slightly golden. Cool on the pan for a good 30 minutes.
To assemble: Place one cookie face down. Using a cookie cutter the same size as the cookies, cut circles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap or place in airtight container and freeze until set — about 30 minutes.
Bisous,
Rebecca
SHOP THE POST
[show_shopthepost_widget id=”3204702″]
My 
This lightweight 
This off-the shoulder, 
