Best Toffee Cookie Ice Cream Sandwich Recipes

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COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

OATMEAL COOKIE ICE CREAM SANDWICHES



Oatmeal Cookie Ice Cream Sandwiches image

If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 cups quick-cooking oats
1/2 cup finely chopped semisweet chocolate
3 cups dulce de leche ice cream, softened if necessary
1/4 cup brickle toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

TOFFEE COOKIE ICE-CREAM SANDWICH



Toffee Cookie Ice-Cream Sandwich image

The classic combination of oatmeal cookies and milk together at last in a cool summer treat. These ice-cream sandwiches start with oatmeal cookies speckled with flecks of chocolate. Nestled between them is purchased vanilla ice-cream that gets dressed up with bits of toffee.

Provided by Chef mariajane

Categories     Frozen Desserts

Time 12m

Yield 12 sandwiches

Number Of Ingredients 13

2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1/2 cup finely chopped chocolate (bitter or semi-sweet)
2 cups vanilla ice cream
1 cup crushed toffee pieces

Steps:

  • COOKIES: To make cookies, heat oven to 350°F.
  • In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
  • Add egg and vanilla and beat well.
  • Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
  • Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
  • Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
  • Soften ice cream until it can be stirred but is not melted.
  • The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
  • Add toffee bits and mix well.
  • While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
  • Freeze until ice cream is solid.
  • Store in an airtight container in the freezer.

Nutrition Facts : Calories 260.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 48.5, Sodium 131.3, Carbohydrate 31.1, Fiber 2.3, Sugar 16.9, Protein 4.5

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

COFFEE ICE CREAM COOKIE CUPS



Coffee Ice Cream Cookie Cups image

"I'm 11 years old, have six brothers and sisters, and we're always looking for new ice cream recipes. I invented this for my sister's birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 4

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups coffee ice cream
Whipped cream and chocolate syrup
1/3 cup English toffee bits or almond brickle chips

Steps:

  • Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

Make and share this Cookie Ice Cream Sandwiches recipe from Food.com.

Provided by Sheba

Categories     Frozen Desserts

Yield 1 ice cream sandwiches, 1 serving(s)

Number Of Ingredients 2

1 scoop vanilla ice cream
2 cookies (any kind of cookies)

Steps:

  • Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
  • Then get the other cookie and put them together.
  • Now you are done.
  • Enjoy!
  • So simple isn't it!

Nutrition Facts : Calories 72.4, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 28.8, Carbohydrate 8.5, Fiber 0.2, Sugar 7.6, Protein 1.3

BROWN-BUTTER TOFFEE SANDWICH COOKIES



Brown-Butter Toffee Sandwich Cookies image

These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.

Provided by Sohla El-Waylly

Categories     cookies and bars, dessert

Time 1h30m

Yield 36 sandwich cookies

Number Of Ingredients 13

1 1/2 cups/226 grams English toffee bits without chocolate (such as Heath Bits O' Brickle)
1/2 cup plus 1 tablespoon/112 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt (Diamond Crystal)
3 tablespoons/42 grams unsalted butter, at room temperature
1 large egg, white and yolk separated, at room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups/224 grams all-purpose flour, plus more for dusting
1/3 cup/40 grams sliced almonds
12 tablespoons/170 grams unsalted butter, cut into pieces
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (Diamond Crystal)
2 cups/240 grams confectioners' sugar

Steps:

  • Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
  • Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
  • Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
  • Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
  • Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
  • Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
  • Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
  • Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
  • In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
  • Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
  • Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

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