Best Chocolate Sprinkles Ice Cream Sandwiches Recipe By Tasty Recipes

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

CHOCOLATE SPRINKLE CAKE POP ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
• Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a ½" border of parchment paper around the edges. Bake until the cake is set, 10-12 minutes. Transfer the baking sheet to a wire rack to cool completely.
• When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
• Remove the sandwich cake from the freezer. Trim about ¼" off of each edge, then cut into 12 smaller square sandwiches.
• Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
• Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
• Enjoy!

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

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.