It’s National Ice Cream Sandwich Day! How could I not possibly write about Ice Cream Sandwiches. When I think about them so many memories come to mind. One of them is a conversation with a friend about the flavor of ice cream in an ice cream sandwich. I told her that I thought it really did not matter what flavor ice cream or “sandwich” it was, as long as the flavors went together and it tasted good. She insisted that the ice cream had to be vanilla and the “sandwich” chocolate. As I sit and think about this again, I have come to realize that our views on ice cream sandwiches and our views on spirituality are similar.
For her, despite the diversity of translations of the Bible, and there are numerous, she will only read the King James Version of the bible. She will only read out of the King James Version. A few years ago, someone she knew gave her a new Bible. Initially, she was excited. However, then she realized it was not the King James Version, but the NEW King James Version. It was not something she could read. It was not her vanilla ice cream in a chocolate sandwich.
I on the other hand, am not so concerned with where the lessons and inspiration come from, rather being open to receiving them and understanding why they are coming to me at this moment in my life. The recipes I am sharing today are for those of you who are like my friend, those who are a little more like me, and those who are somewhere in between. Happy National Ice Cream Sandwich Day!
Here are the three Ice Cream Sandwich recipes you can find on my Pampered Chef website
Here are a few you will not find on our website
Rice Krispies Treat Ice Cream Sandwiches
Ingredients
3 tablespoons unsalted butter
1 10-oz. package marshmallows
6 cups Rice Krispies cereal
1 1/2 quarts vanilla or strawberry ice cream
1 1/4 cups rainbow sprinkles
How to Make It
In a large pan, melt butter over low heat. Add marshmallows; stir until melted. Remove from heat, and stir in Rice Krispies. Working quickly, mist your hands with cooking spray, divide mixture in half and press into baking dishes. Let cool completely.
Press the frame onto one tray of the Ice Cream Sandwich Maker. Evenly divide half of the rice krispie treat mixture into each well, pressing firmly with the scraper to cover the bottom of each well. Once all six wells are filled, remove the frame and repeat with the other tray. Let the rice krispie treats cool completely.
Fill each well with ⅓ cup (75 mL) of whipped topping or ice cream. Level the filling to the top of the frame and remove any excess filling. Top the filling with the remaining cereal squares, cover with the other tray, and freeze for at least 4 hours, or overnight for best results.
Oreo-Mint Ice Cream Sandwiches
Ingredients
1 (14.3-oz) package chocolate sandwich cookies (such as Oreos)
2/3 cup prepared fudge topping
1 quart mint-chocolate chip ice cream, softened
How to Make It
Place cookies in the bowl of the Manual Food Processer; until coarse crumbs begin to form. (Do not over-process, you want a mix of large and small cookie pieces). Transfer cookie crumbs to a large bowl. Add fudge topping to bowl and stir until combined.
or parchment paper over the cookie layer; press remaining 1/2 of the cookie mixture into an even layer over the paper on top of the first cookie layer. Place another layer of wax or parchment paper over second cookie layer to cover; press firmly to adhere. Freeze at least 3 hours.
Press the frame onto one tray of the Ice Cream Sandwich Maker. Evenly divide half of the cookie mixture into each well, pressing firmly with the scraper to cover the bottom of each well. Once all six wells are filled, remove the frame and repeat with the other tray. Freeze at least 3 hours.
Fill each well with ⅓ cup (75 mL) of whipped topping or ice cream. Level the filling to the top of the frame and remove any excess filling. Top the filling with the remaining cereal squares, cover with the other tray, and freeze for at least 4 hours, or overnight for best results.
Chewy Brownie Ice Cream Sandwiches
Ingredients
Vegetable cooking spray
3/4 cup butter
1 (4-oz.) bittersweet dark chocolate baking bar (60% cacao), chopped
1 1/4 cups sugar
2 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
How to make
Preheat oven to 350°.
Microwave butter and chocolate in a large microcooker at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour and next 3 ingredients.
Use the Medium Scoop to place one scoop of the mixture into each well of the Ice Cream Sandwich Maker. Spread the batter evenly to the edges.
Bake for 8–10 minutes directly on the center oven rack until the cookies are no longer wet and pull away from the edges slightly. Remove from the oven and cool completely.
To build the ice cream sandwiches, press the frame onto one tray of the Ice Cream Sandwich Maker. Scoop ½ cup (125 mL) of ice cream into each mold and spread evenly. Once all the wells are full, invert the other pan on top of the mold and securely attach. Freeze for at least 4 hours before releasing.
You can order your Ice Cream Sandwich Maker at http://pamperedchef.biz/sharonjacobson