50 Ice Cream Sandwiches
Try one of these super-cool recipes.
From:
Food Network Magazine
Related To:
Tips and Tricks
Use ice cream that's firm but spreadable. Let it soften in the refrigerator for 30 minutes.
Lay out all your ingredients. You'll need to work quickly to keep the ice cream from melting.
Ice cream sandwiches made on crackers or crisps are best eaten right away; ice cream sandwiches on soft cookies or cake should be frozen before serving.
Chocolate Creamsicle (No. 1)
Swirl together equal parts slightly softened orange sherbet and vanilla ice cream. Freeze until firm. Sandwich between chocolate-covered orange cookies (such as Pim's).
Wine and Cheese (No. 2)
Sandwich softened Gorgonzola dolce or goat cheese and red wine sorbet between rosemary crackers.
Oatmeal Raisin–Pecan (No. 3)
Sandwich rum raisin ice cream between chewy oatmeal-raisin cookies; roll the edges in chopped toasted pecans.
Caramel-Nut Brownie (No. 4)
Cut brownies in half horizontally. Sandwich vanilla ice cream, chopped walnuts and caramel sauce between the brownie halves.
Margarita (No. 5)
Heat 1/4 cup each sugar and water until the sugar dissolves; stir in 1 tablespoon lime juice and 2 tablespoons tequila (optional). Cool. Toast pound cake slices; cool. Sandwich lime sherbet between the cake slices. Brush with the syrup; press the edges in a mix of kosher salt, sugar and lime zest.
French Toast (No. 6)
Sandwich French vanilla ice cream between cooled French toast slices. Dust with confectioners' sugar before serving.
Blueberry Pancake (No. 7)
Sandwich maple-walnut or butter pecan ice cream, blueberries and a drizzle of maple syrup between cooled pancakes.
Raspberry Croissant (No. 8)
Cut small croissants in half horizontally; spread raspberry jam on the bottom halves. Sandwich French vanilla ice cream, raspberries and sliced almonds between the croissant halves.
Cereal and Milk (No. 9)
Sandwich vanilla ice cream between pound cake slices; press the edges in crushed fruity cereal.
Bacon-Waffle (No. 10)
Toast mini waffles; let cool, then brush with maple syrup. Sandwich caramel ice cream between the waffles; roll the edges in chopped cooked bacon.
Coffee–Cinnamon Roll (No. 11)
Cut cinnamon rolls in half horizontally. Sandwich coffee ice cream between the halves; roll the edges in a mix of instant coffee and cinnamon sugar.
Coffee and Doughnuts (No. 12)
Dissolve 1/2 teaspoon instant espresso powder in 1 tablespoon coffee liqueur; whisk in 1/4 cup confectioners' sugar. Cut plain doughnuts in half horizontally; spread the glaze on the bottom halves. Sandwich coffee ice cream between the doughnut halves.
Peanut Butter–Banana (No. 13)
Cut off the tops of mini banana muffins; spread peanut butter on the bottom halves. Sandwich chocolate ice cream and a banana slice between the muffin halves; roll the edges in chopped peanut butter chips and chocolate chips.
PB&J (No. 14)
Spread peanut butter on sliced sandwich bread, then top with strawberry ice cream and another slice of bread. Cut into triangles.
Double Cookie (No. 15)
Sandwich cookie dough ice cream between soft chocolate chip cookies.
Banana Split (No. 16)
Sandwich neapolitan ice cream, chopped maraschino cherries and chopped bananas between banana bread slices.
Butterscotch Blondie (No. 17)
Cut blondies in half horizontally. Sandwich salted caramel ice cream between the blondie halves; press the edges in butterscotch chips.
Birthday Cake (No. 18)
Cut vanilla cake slices in half horizontally. Sandwich vanilla ice cream between the cake halves. Press the sides in rainbow nonpareils. Top with vanilla frosting and more nonpareils.
Black Forest Cake (No. 19)
Cut chocolate cake doughnuts in half horizontally; drizzle the cut sides with kirsch (cherry brandy). Sandwich cherry-vanilla ice cream and cherry jam between the doughnut halves. Top with whipped cream and shaved chocolate.
Ombre Stack (No. 20)
Fold 1/4 cup whipped cream into 1/2 cup softened vanilla ice cream. Repeat with strawberry ice cream and black raspberry ice cream. Freeze until firm. Sandwich layers of each ice cream in a stack between chocolate wafer cookies.
Cherry Pie (No. 21)
Mix 1/2 cup drained jarred sour cherries with 1/4 cup cherry jam. Cut out eight 2 1/2-inch rounds of refrigerated pie dough. Brush with beaten egg; top with turbinado sugar. Bake at 400 degrees F until golden, 8 minutes; cool. Sandwich vanilla ice cream and the cherries between the crusts.
Cheddar Apple Pie (No. 22)
Saute 1 chopped peeled apple with 1 tablespoon each butter and sugar, 1 teaspoon lemon juice and a pinch of cinnamon until soft; cool. Make the crusts for Cherry Pie (No. 21), replacing the sugar with shredded cheddar. Sandwich the vanilla ice cream and the apples between the crusts.
Toffee Shortbread (No. 23)
Sandwich toffee ice cream between shortbread cookies; press the edges in toffee chips. (Make these just before serving; the shortbread will get too hard in the freezer.)
Honey-Pistachio (No. 24)
Sandwich pistachio ice cream and a drizzle of honey between Triscuit crackers.
Black-and-White Cookie (No. 25)
Sandwich vanilla and chocolate ice cream between black-and-white cookies, putting the ice cream on the matching side of the cookie.
Cookies and Cream (No. 26)
Sandwich cookies-and-cream ice cream between chocolate sandwich cookies; roll the edges in crushed chocolate sandwich cookies.
Gingersnap (No. 27)
Sandwich ginger ice cream between gingersnap cookies; roll the edges in chopped crystallized ginger.
Pina Colada (No. 28)
Soak fresh pineapple rings in coconut rum, 15 minutes; drain. Sandwich coconut ice cream and toasted shredded coconut between the pineapple rings. Roll the edges in more coconut.
Mango-Coconut (No. 29)
Swirl together equal parts slightly softened mango sorbet and vanilla frozen yogurt. Freeze until firm. Sandwich between slightly flattened coconut macaroons.
Berry–Corn Cake (No. 30)
Stir 1/2 cup blueberries into 1 cup slightly softened vanilla-raspberry frozen yogurt. Freeze until firm. Toast corn cakes; let cool. Sandwich the berry frozen yogurt between the corn cakes.
Peach Melba (No. 31)
Stir 1 cup raspberries into 1 pint slightly softened vanilla ice cream. Sandwich between thick peach slices.
Lemon Meringue (No. 32)
Toast lemon pound cake slices; let cool, then spread with lemon curd. Sandwich lemon sorbet and coarsely crushed meringues between the pound cake slices.
Key Lime Pie (No. 33)
Sandwich Key lime pie ice cream between graham crackers. Press the edges in graham cracker crumbs.
Cheddar–Peanut Butter (No. 34)
Sandwich chocolate–peanut butter ice cream between cheddar crackers; roll the edges in chopped honey-roasted peanuts.
Peanut Butter Cup (No. 35)
Sandwich peanut butter ice cream between peanut butter cups, wide sides facing in.
Chocolate-Hazelnut (No. 36)
Spread Nutella on sliced chocolate swirl bread. Sandwich hazelnut gelato between the bread slices. (Make just before serving; the bread will get too hard in the freezer.)
Pretzel-Almond (No. 37)
Sandwich almond butter and almond-fudge ice cream between mini pretzel squares.
Pretzel–Egg Cream (No. 38)
Cut pretzel rolls in half horizontally; drizzle the bottom halves with chocolate syrup. Just before serving, spread with vanilla ice cream and sprinkle with malt powder; roll the edges in crushed pretzels.
Italian Cherry–Vanilla (No. 39)
Sandwich chocolate chip or black cherry ice cream and Italian cherries in syrup between pizzelle (Italian waffle cookies).
Tiramisu (No. 40)
Sandwich mascarpone and coffee chocolate chip ice cream between soft ladyfingers. Dust with cocoa powder and confectioners' sugar before serving.
Cannoli (No. 41)
Pipe softened pistachio ice cream into cannoli shells. Press the ends in mini chocolate chips or chopped pistachios.
Spumoni (No. 42)
Layer softened chocolate, cherry (or strawberry) and pistachio ice cream in a plastic wrap–lined loaf pan; freeze until firm. Toast brioche slices; cool, then drizzle with Marsala wine. Unmold the ice cream; slice. Sandwich between the brioche slices; trim the edges.
Grasshopper (No. 43)
Melt 4 ounces chopped semisweet chocolate with 1 tablespoon coconut oil or shortening; let cool. Sandwich mint chocolate chip ice cream and the melted chocolate between chocolate graham crackers.
S'more (No. 44)
Melt 4 ounces semisweet chocolate with 1 tablespoon coconut oil or shortening; let cool. Toast marshmallows; cool. Sandwich the toasted marshmallows, s'mores ice cream, mini chocolate chips and melted chocolate between graham crackers.
Concession Stand (No. 45)
Sandwich caramel-cone or cookie dough ice cream between large chocolate-covered potato chips; press the edges in chocolate nonpareil candies.
Triple Cinnamon (No. 46)
Toast cinnamon-raisin bread; let cool. Sandwich cinnamon ice cream between the slices; press the edges in crushed cinnamon cereal.
Chocolate Crepe (No. 47)
Fold a crepe in half; spread Nutella on half. Top with vanilla ice cream and freeze-dried strawberries, then fold to form a triangle.
Rice Pudding (No. 48)
Cut Rice Krispies Treats in half horizontally. Sandwich vanilla ice cream, raisins and a sprinkle of cinnamon sugar between the halves.
Banana Pudding (No. 49)
Thinly slice 4 bananas and freeze until firm. Puree in a food processor with 2 tablespoons sweetened condensed milk until the consistency of soft-serve. Sandwich jarred fudge sauce and the banana puree between vanilla wafer cookies.
Hawaiian (No. 50)
Stir 1/4 cup chopped toasted macadamia nuts into 1 cup softened vanilla ice cream. Freeze until firm. Sandwich between white chocolate–macadamia nut cookies; roll the edges in toasted coconut and more macadamia nuts.
