Best Giant Ice Cream Sandwich Recipes

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GIANT PEANUT BUTTER ICE CREAM SANDWICH



Giant Peanut Butter Ice Cream Sandwich image

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

2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough
6 whole chocolate graham crackers, crushed
1 cup cold whole milk
1 cup heavy whipping cream
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1-1/3 cups creamy peanut butter
3 cups vanilla ice cream, softened
1/4 cup Nutella

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.

GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY



Giant Cookie Ice Cream Sandwich Recipe by Tasty image

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

2 cups brown sugar
2 cups white sugar
2 cups butter, melted
4 eggs
1 teaspoon vanilla extract
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 cups semi-sweet chocolate chips
5 cups vanilla ice cream, slightly softened
mini chocolate chip

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 ICE CREAM SANDWICH



Giant Ice Cream Sandwich image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 24 servings

Number Of Ingredients 4

Cooking spray
1 16-to-18-ounce box devil's food cake mix (plus required ingredients)
1 large egg
3 1.5-quart rectangular cartons vanilla ice cream, softened

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



Giant Ice Cream Sandwich image

"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

2 packages fudge brownie mix (8-inch square pan size)
1 cup semisweet chocolate chips
4 cups vanilla ice cream, softened
1/2 cup English toffee bits or almond brickle chips
CHOCOLATE SAUCE:
1/3 cup evaporated milk
1/4 cup butter, cubed
1/3 cup semisweet chocolate chips
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

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 ICE CREAM SANDWICH



Giant Ice Cream Sandwich image

Make and share this Giant Ice Cream Sandwich recipe from Food.com.

Provided by carolinafan

Categories     Frozen Desserts

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 (20 ounce) packages brownie mix
1 cup semisweet chocolate morsel
4 cups vanilla ice cream, softened
1/2 cup English toffee bits or 1/2 cup almond brickle chips
1/3 cup evaporated milk
1/4 cup butter
1/3 cup semisweet chocolate morsel
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
  • Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
  • Bake at 350 for 25 to 30 minutes or until a toothpick inserted near 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 wrap; freeze until set. May be frozen for up to 2 months.
  • Remove from freezer 10-15 minutes before serving.
  • For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
  • Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

Nutrition Facts : Calories 895, Fat 34.9, SaturatedFat 13.5, Cholesterol 38.5, Sodium 457.5, Carbohydrate 144.5, Fiber 1.9, Sugar 46.7, Protein 8.3

GIANT PEANUT BUTTER ICE CREAM SANDWICH RECIPE



Giant Peanut Butter Ice Cream Sandwich Recipe image

How to make Giant Peanut Butter Ice Cream Sandwich Recipe

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients
2 packages (16 ounces each) ready-to-bake refrigerated peanut butter cup cookie dough
6 whole chocolate graham crackers, crushed
1 cup cold milk
1 cup heavy whipping cream
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1-1/3 cups Jif ® Creamy Peanut Butter [x] Fresh-Roasted Peanut Flavor Jif Peanut Butter has that perfect combination of creamy and extra crunchy textures with a fresh-roasted peanut taste. Get Recipes >
3 cups vanilla ice cream, softened
1/4 cup Nutella

Steps:

  • Let dough stand at room temperature for 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake at 350° for 20-25 minutes or until set. Cool completely.
  • In a large bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 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. Cover and freeze for 4 hours or until firm.
  • Remove from the freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella. Yield: 12 servings.

GIANT CARAMEL CHOCOLATE ICE CREAM SANDWICH



Giant Caramel Chocolate Ice Cream Sandwich image

Two huge chocolate chip cookies baked in pizza pans are sandwiched together with ice cream and melted caramels, then served in wedges.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 20 servings, 1 wedge each

Number Of Ingredients 4

2 pkg. (18 oz. each) refrigerated chocolate chip cookie dough
25 KRAFT Caramels (about half of 14-oz. bag)
2 Tbsp. milk
1 qt. (4 cups) chocolate ice cream, softened

Steps:

  • Preheat oven to 325°F. Line two 12-inch pizza pans with foil; lightly grease foil. Press cookie dough evenly into prepared pans. Bake 15 to 16 min. or just until centers are set. Cool completely. (Cookies will be chewy.) Remove cookies from pans; discard foil. Return one of the cookies, top-side down, to one of the pizza pans. Set aside.
  • Microwave 25 of the caramels and 2 Tbsp. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each min. Spread over cookie in pizza pan to within 1/4 inch of edge. Refrigerate until caramel is firm.
  • Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream. Cover with caramel-topped cookie, caramel-side down, to form sandwich. Cover or wrap in foil; freeze at least 1 hour before serving. Cut into 20 wedges to serve.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 46 g, Fiber 0 g, Sugar 31 g, Protein 3 g

GIANT PEANUT BUTTER ICE CREAM SANDWICH



Giant Peanut Butter Ice Cream Sandwich image

I created this treat 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? -Joann Belack, Bradenton, Florida

Provided by @MakeItYours

Number Of Ingredients 9

2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough
6 whole chocolate graham crackers, crushed
1 cup cold whole milk
1 cup heavy whipping cream
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1-1/3 cups creamy peanut butter
3 cups vanilla ice cream, softened
1/4 cup Nutella

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.

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