Best Black And White Ice Cream Sandwiches Recipes

BLACK AND WHITE ICE CREAM SANDWICHES

Black and White Ice Cream Sandwiches image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 2 servings

Number Of Ingredients 3

Ingredients

4 (3-inch) chocolate cookies or thin chocolate brownie bars, from baked goods section of your market
1/2 pint fudge swirl ice cream
1/2 cup chopped walnuts

Steps:

Place large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.

BLACK-AND-WHITE ICE CREAM SANDWICHES

Black-and-White Ice Cream Sandwiches image

Mint chip ice cream (or the flavor of your choice) is the filling between tender chocolate cookies that have been dipped halfway into white chocolate.

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pints mint chocolate chip ice cream, softened slightly
3/4 cup unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined baking sheet. Using metal spatula, shape each mound into 3- to 3 1/2-inch square; freeze squares.
Beat butter and sugar in large bowl until smooth. Beat in egg yolk and vanilla. Sift flour, cocoa and salt onto butter mixture. Stir until blended and soft dough forms. Gather dough into ball; flatten into rectangle. Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle. Place dough, still between waxed paper sheets, on baking sheet. Chill until firm, at least 1 hour and up to 1 day.
Position rack in center of oven and preheat to 300°F. Line large baking sheet with parchment paper. Peel top sheet of waxed paper off dough. Trim dough to 12 x 9-inch rectangle; cut dough into twelve 3-inch squares. Transfer squares to parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch apart. Bake until cookies are firm to touch, about 20 minutes. Cool cookies completely on sheet.
Melt white chocolate in medium metal bowl set over saucepan of barely simmering water, stirring until smooth (do not allow bottom of bowl to touch water). Remove bowl from over water.
Holding corner of 1 cookie, dip cookie into melted chocolate until half covered on diagonal, tilting bowl if necessary to submerge. Shake cookie gently to allow some excess chocolate to drip back into bowl. Return dipped cookie to parchment-lined baking sheet. Repeat with remaining cookies and white chocolate. Freeze cookies until chocolate coating is firm, about 10 minutes.
Arrange 6 cookies, flat side up, on work surface. Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze sandwiches. (Can be made 4 days ahead. Keep frozen.)