ice cream sandwiches | Food Network

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Strange Bedfellows

Episode | From: Guy's Ranch Kitchen

Guy Fieri's seeking out some strange combinations. Chef Tiffany Derry delivers her Creamed Collards with Peanut Butter and Dried Shrimp. Chef Christian Petroni mixes up a remarkable Malted Espresso Martini with Port Zabaglione before luring us in with a Licorice Braised Rabbit with Chiles, Rosemary and Soft Gorgonzola Polenta. Chef Tiffani Faison teases our palates with Brown Butter Toast Ramen with Poached Egg and Chili Crisp before finishing off with some Fish Sauce Caramel with Ice Cream. Chef Eric Greenspan brings us Breast of Squab on Toast with Cherries, Coffee and Olives and takes a victory lap with a Vanilla Butter Poached Lobster with Saffron Fregola and Fennel.

Easiest Labor Day Party Ever

Episode | From: The Kitchen

The summer is coming to an end, but the party is just getting started in the Kitchen with easy recipes for Labor Day cookouts, like Geoffrey Zakarian's Pork Tenderloin with Grilled Peaches and Chili Lime Butter. Sunny Anderson and Jeff Mauro share simple summer sides: "Nunya Business" Tropical Baked Beans and Jalapeno Honey Butter Corn. Katie Lee puts a boozy bite on a summertime classic with her Sangria Fruit Salad, and Jeff whips up Strawberry Lemonade Whoopie Pies for a sweet treat. The hosts wrap up their party with new ideas for hot dogs, a fun ice cream toppings bar and a backyard game the whole family will love.

Retro Remakes

Episode | From: The Kitchen

The Kitchen gives retro recipes some modern upgrades, starting with Geoffrey Zakarian's New-Style Steak Diane. The hosts put old-school kitchen rules to the test and share their own tips, and then Sunny Anderson makes her BK Currywurst Pull-Apart Pigs in a Blanket. The Casserole Queens, Sandy Pollock and Crystal Cook, stop by to spice up a classic with Lunch Lady Doris' Spicy Mac and Cheese. Jeff Mauro and Katie Lee re-create two ice cream truck favorites, Double Strawberry Shortcake Bars and Chocolate Peanut Butter Eclair Bars, before the hosts reveal viewers' choice throwback or comeback dishes and give them a retro refresh.

Baked Alaska

Episode | From: Throwdown with Bobby Flay

Self-taught Chef and restaurant owner, Saul Bolton, does not short-change anything. After seeing a picture of Baked Alaska and learning that you could cook ice cream without it melting, Saul went on his own decade long crusade of perfecting and adapting a Baked Alaska that his clientele will not let him remove from the menu! After putting his own personal spin on the dish, Saul thinks he is being featured on a show that explains the chemistry of baking frozen parfait when Bobby Flay shows up and the temperature rises! Whose dish will hold up to the heat in this Baked Alaska Throwdown?

At The Movies

Episode | From: Unwrapped

Grab a bowl of popcorn and check out these film favorites! First, movie goers are no strangers to frozen snacks, but Dibs are a new way to enjoy ice cream at the theater. Then, Goobers and Rainsinettes are cinema classics -- but did you know they're related? And popcorn is a must-have, whether you're cozying up at home or waiting in line at a premier. We'll show you some secrets behind both the home-cooked and theater-popped varieties! Up next, Cookie Dough Bites are a sweet treat from previews to credits, and if you'd rather have a whole meal at the theater, stick around to see the Movie Tavern!

Halloween Genius

Episode | From: Sweet Genius

It is Halloween time, time for everyone's favorite Sweet Genius to stir up some devilish trouble in his World of Desserts. Chef Ron's first Halloween inspiration is bound to get the chefs' blood racing, as they race to put together chocolate desserts from an Asian drink and dried fungi. In the second test, a haunting apparition inspires the chefs to use onions and a strongly flavored novelty candy to impress Chef Ron. Then, with $10,000 at stake, a creepy critter crawls on the scene to scare the chefs into action: Who will be most successful with black radishes and mini ice cream cones in the final test?

The 105-Pound Burger

Episode | From: Outrageous Food

Tom Pizzica visits Clinton Station Diner in Clinton, N.J., to build a whopping 105-pound hamburger known as the “8th Wonder Of The World” and then challenges a group of college kids to eat it all in one hour. In Johnston, Iowa, Tom dares to try a fiery bbq sauce made from the hottest pepper on Earth at Cactus Bob’s BBQ Corral. Finally, to cool off, he heads to Max & Mina’s in Flushing, N.Y., to reveal some of the 5,000 outrageous ice cream flavors like pizza, lox, beer and cookies, and corn.

G'day, Chefs!

Episode | From: Chopped

Every basket has a little bit of an Australian slant to it: Will the competitors think this theme makes for a g'day in the kitchen? In the first round, lamb ribs are the Down Under favorite that the chefs must make their own, and a very alcoholic beverage leads some chefs down a dangerously fiery path. Then in the entree round, fans of emu fan fillets will be happy about what's inside the basket? And in the dessert round, the settings on the ice cream machine trip up one of the finalists, while the judges are on the edge of their seats, wondering if the mistake can be corrected in time.

After Hours Revisits Pickles, Tater and Chocolate

Episode | From: Chopped After Hours

The judges savor a chance to slip into the Chopped Kitchen to cook after hours! In round one, it's brine time for Marc Murphy, Geoffrey Zakarian and Alex Guarnaschelli, who take on ingredients from a pickle-themed competition. Then, Amanda Freitag, Marcus Samuelsson and Alex peel, smash and sear their way through a potato-themed round two, while Ted Allen has some fun with a tater imitator. In a chocolate-themed round three, Amanda sets out to make a gourmet ice cream sandwich, while Maneet Chauhan has ambitious plans to make baked Alaska -- but will it be possible to plate perfect desserts before the clock runs out?

Southern Comfort Brunch

Episode | From: Brunch @ Bobby's

Bobby derives inspiration for this spectacular menu from the sweet and savory ingredients of Southern style cuisine. And it wouldn't be the South if there weren't collard greens and biscuits, so he cooks up a Sauteed Collard Green Omelet that will have you begging for seconds, along with Mustard Glazed Ham and Pimento Cheese Biscuits that are simply, sinful. Then he adds a hearty dose of decadence as he cooks homemade Sour Cream Waffles with Fresh Peaches in a Toasted Pecan Praline Sauce. And to drink? Bourbon, of course. Bobby's B and Tea includes sweet tea with citrus, mint, and Bourbon over ice. Enjoy!

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Showing 4,021 - 4030 of 4,496 results for ice cream sandwiches