Best Graham Cracker Ice Cream Recipes

GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICHES

Steps:

• 1. Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
• 2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
• 3. Break the graham crackers in half so that you have 18 squares.
• 4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.
• 5. Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
• 6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.

GRAHAM CRACKER ICE CREAM

Steps:

• Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
• Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.

NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM

Steps:

• In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.

GRAHAM CRACKER AND MEXICAN CHOCOLATE ICE CREAM SANDWICH

Steps:

• For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
• For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.

GRAHAM CRACKER FRIED ICE CREAM

Steps:

• Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. , Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture., Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

LEMON CHEESECAKE GRAHAM CRACKER ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Add the melted butter, egg, and vanilla, and mix just until combined into a sandy dough.
• Divide dough into 12 golf ball-sized portions (about 1½ tablespoons of dough each). Roll between the palms of your hands into balls, then place on the prepared baking sheet, spacing about 2 inches apart.
• Bake until the cookies have spread and the edges are lightly browned, 12-14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
• Once cooled, scoop about ½ cup of Kroger® Brand Deluxe Lemon Cheesecake Ice Cream onto the bottom side of a cookie, then sandwich with a second cookie, lightly pressing down. Roll the edges in the chopped pistachios. Repeat with the remaining cookies and ice cream.
• Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

GRAHAM CRACKER ICE CREAM CONE BOWLS

Steps:

• Preheat oven to 300°F.
• In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
• Let mixture rest for 10-15 minutes.
• Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
• Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.

GRAHAM CRACKER FRIED ICE CREAM RECIPE

Steps:

• Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
• Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
• Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.
• Yield: 6 servings.
• Originally published as Fried Ice Cream in Taste of Home
• April/May 2008, p15
• Nutritional Facts
• serving equals 324 calories, 22 g fat (8 g saturated fat), 43 mg cholesterol, 163 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
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GRAHAM CRACKER ICE CREAM SANDWICH

Steps:

• Combine milk, banana, ice cubes, and sugar in a blender; blend until smooth. Pour into a freezer-safe container.
• Freeze banana ice cream until firm, about 30 minutes.
• Spread ice cream onto 10 graham crackers; top each with another graham cracker to create a sandwich.

GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICH

Steps:

• Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
• Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
• Break the graham crackers in half so that you have 18 squares.
• Using the edges of the parchment paper, lift the ice cream on to a cutting board.
• Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
• Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.