Custom-Made Ice Cream Sandwich
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
61
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Espresso1 tsp
Salt3 cup
Brown Sugar1 large
Egg1 tsp
Vanilla Extract3 tbsps
Smooth Peanut Butter2 tbsps
Strawberry Jam3 tbsps
Maraschino Cherries (chopped)3 tbsps
Orange (chopped candied)3 tbsps
Pistachio (chopped)1 small
Banana (diced)1 cup
Mini Marshmallow1 cup
Leche (dulce de)2 tbsps
Chocolate (malted powder)2 tsp
Espresso Powder2 tbsps
Blackberry (pureed and strained)3 tbsps
Fudge Sauce1 cup
Crushed Peppermint CandyDirections:
1
Yummy chocolate cookies: 1
2
Preheat the oven to 350°F
3
Lightly grease 2 baking sheets
4
Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl
5
Reserve
6
In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy
7
Add the egg and the vanilla, then mix well
8
Add the reserved dry ingredients and mix until just combined
9
Form 1/4-cup portions of dough into 8 balls
10
Arrange 4 balls on each cookie sheet and flatten with a spatula
11
Bake in the center of the oven until set, about 10 minutes
12
Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely
13
Preheat the oven to 350°F
14
Lightly grease 2 baking sheets
15
Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl
16
Reserve
17
In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy
18
Add the egg and the vanilla, then mix well
19
Add the reserved dry ingredients and mix until just combined
20
Form 1/4-cup portions of dough into 8 balls
21
Arrange 4 balls on each cookie sheet and flatten with a spatula
22
Bake in the center of the oven until set, about 10 minutes
23
Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely
24
How to add mix-ins to your ice cream: Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes
25
Place the ice cream in a bowl and swirl in ingredients
26
You'll get the best results if you use a dinner knife to stir
27
Return the mixture to the freezer to harden, about 1 hour
28
Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes
29
Place the ice cream in a bowl and swirl in ingredients
30
You'll get the best results if you use a dinner knife to stir
31
Return the mixture to the freezer to harden, about 1 hour
32
To assemble the ice cream sandwiches: Place a scoop of ice cream on the bottom cookie
33
Gently press a second cookie over the ice cream
34
For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M;'s, or sprinkles onto the sides of the sandwiches
35
Or spread jam on the inside of the cookies for another layer of fl avor
36
Freeze until ready to serve
37
The ice cream variations and sandwiches are best eaten the day they are made
38
Place a scoop of ice cream on the bottom cookie
39
Gently press a second cookie over the ice cream
40
For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M;'s, or sprinkles onto the sides of the sandwiches
41
Or spread jam on the inside of the cookies for another layer of fl avor
42
Freeze until ready to serve
43
The ice cream variations and sandwiches are best eaten the day they are made