Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Sheet-Pan Holiday Ice Cream Sandwiches
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- Level: Intermediate
- Total: 14 hr (includes cooling and freezing times)
- Active: 1 hr
- Yield: 24 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 135 mg
This recipe is sponsored by Ghirardelli. Things are sure to get a little frosty when you add these festive ice cream sandwiches to your cookie swap rotation. Delicious no-churn peppermint ice cream is encased between slabs of decadent chocolate cake. As a finishing touch, the ice cream sides are rolled in crushed peppermint candies, but feel free to use chopped nuts, bright sprinkles or anything else your inner snowman desires.
- Level: Intermediate
- Total: 14 hr (includes cooling and freezing times)
- Active: 1 hr
- Yield: 24 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 67 mg
- Sodium
- 135 mg
Ingredients
Peppermint No-Churn Ice Cream:
Chocolate Sheet-Pan Cake:
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Directions
- For the peppermint no-churn ice cream: Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill, at least 30 minutes.
- Add the dark chocolate chips to a glass bowl and place over a small saucepan with 2 inches of water. Bring the water to a simmer over medium heat; cook, stirring occasionally, until the chocolate is melted, about 5 minutes.
- Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Mix the condensed milk and peppermint extract in a medium bowl. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended.
- Pour a third of the ice cream base into the chilled pan, then top with a third of the melted chocolate and a third of the peppermint candies. Pour another third of the ice cream base over top, then top with another third of the chocolate and another third of the peppermints. Cover with the remaining ice cream base, then drizzle on the remaining chocolate. Sprinkle with the remaining peppermints. Loosely cover with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
- For the chocolate sheet-pan cake: Preheat the oven to 350 degrees F and line a rimmed sheet pan with parchment.
- Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk together the sour cream, vanilla and eggs in a medium bowl or liquid measuring cup until smooth. Set aside.
- Add the butter, cocoa and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
- Add the butter mixture to the flour mixture and whisk until combined. Whisk in the sour cream mixture in 2 additions until smooth and combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle evenly with the dark chocolate chips.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack and let cool completely.
- When ready to assemble, run an offset spatula around the sheet pan to loosen the cake. Invert onto a large cutting board and pull off the parchment. If the cake is too sticky to work with, you can pop it in the freezer to firm up for about 15 minutes. Line a second sheet pan with plastic wrap. Using a warm knife, trim off the rough edges from the cake so it is even (the cake should be 16 by 12 inches). Cut the cake in half crosswise, resulting in 2 pieces that are each 8 by 12 inches. Lay one of the cake pieces onto the prepared sheet pan top-side down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the cake, getting close to the edges. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other cake piece on top and gently press to create 1 large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours and up to overnight.
- Use a warm knife to cut 24 rectangular ice cream sandwiches. Roll the edges of each sandwich in the peppermint candies until they stick to all of the exposed ice cream. Enjoy or wrap individually in parchment paper and freeze until ready to serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
