How To Wrap Ice Cream Sandwiches?

Wrap frozen sandwiches individually. Use a piece of wax or parchment paper to wrap each sandwich after it has been individually frozen and is firm. The paper wrapping gives the sandwiches a nicer look than a plastic bag or plastic wrap (though you can use those, as well) and they can be secured with a rubber band.

How do you freeze ice cream sandwiches?

  • (Ask me how I know.) The solution is to wrap each sandwich as you make it with waxed paper or parchment to hold the ice cream in. Secure the folds with twine or a rubber band (you won’t be able to reuse the rubber band). Place on a baking sheet and freeze. Plastic wrap works, too, but waxed or parchment paper wrapper makes a neater presentation.

How do you store ice cream sandwiches?

Storage: Store the ice cream sandwiches tightly wrapped in plastic wrap in the freezer for up to 2 weeks.

How do you store homemade ice cream cookie sandwiches?

Storing homemade chipwiches: Once you have assembled the ice cream sandwiches, let them harden in the freezer for an hour. Then, individually wrap them in plastic wrap or place in reusable storage bags. Chipwiches will keep in the freezer for up to a month.

How Long Will ice cream sandwiches last in the freezer?

Ice cream sandwiches, wrapped tightly in plastic and a second layer of some kind (a plastic bag, or aluminum foil), will keep for up to three months in the freezer.

What do you wrap ice cream sandwiches in?

Wrap frozen sandwiches individually. Use a piece of wax or parchment paper to wrap each sandwich after it has been individually frozen and is firm.

How do you wrap ice cream sandwiches in parchment?

Using individual, cut-up squares of Parchment Paper (enough to wrap up the sandwiches), place a cookie face down on the Parchment Paper. Scoop ice cream onto the middle of the cookie. Place a second cookie on top of the ice cream, lightly pressing them together to create a sandwich.

How do you keep ice cream sandwiches from melting?

How To Keep Ice Cream From Melting in a Cooler

  1. Wrap In Aluminum Foil and a Towel.
  2. Put Ice Cream in a Vacuum Insulated Container.
  3. Use Dry Ice.
  4. Add Salt To Your Ice.
  5. Put Ice Cream At The Bottom Of Your Cooler.
  6. Use Ice Packs.

Why are my ice cream sandwiches hard?

3) The chocolate wafers making up the sandwiches start off hard. The chocolate wafers that make up the outside of the ice cream sandwich start off as crunchy hard, cracker-like biscuits. But over time, after the ice cream is added, they begin to soften, making them the easy-to-bite consistency that they are known for.

How do you package ice cream?

You can package your ice cream with dry ice or gel packs. Frozen water is not recommended. To keep your frozen shipment as cold as possible, consider using thick insulated foam containers. A maximum of 30 hours in-transit is recommended for frozen shipments.

How do you soften ice cream for ice cream sandwiches?

Place ice cream in refrigerator to soften slightly, about 15 minutes. Beat ice cream on medium-high speed until soft enough to spread, about 2 minutes, or beat with a wooden spoon.

How many calories are in a chocolate ice cream sandwich?

Vanilla Chocolate Ice Cream Sandwich (1 sandwich) contains 28g total carbs, 28g net carbs, 15g fat, 4.2g protein, and 263 calories.

Can I refreeze ice cream that is partially thawed?

Refreezing Ice Cream The ice cream will also become grainy and lose its creamy texture. It is fine to refreeze ice cream if it is only partially thawed, but use your discretion to judge whether or not you think the ice cream will be fine to refreeze!

How long can ice cream sit out unopened?

How long does unopened ice cream last at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; unopened ice cream should be discarded if left for more than 2 hours at room temperature.

CAN expired ice cream make you sick?

If you’re wondering, “Does ice cream expire?” the answer is, unfortunately, yes. Bacterial contamination is the main danger posed by old ice cream. Foods spoiled by bacteria — which may look, smell and taste just fine — can make us sick. The risk of food-borne illness increases after ice cream has been opened and used.

5 Homemade Ice Cream Sandwich Rookie Mistakes to Avoid

I just produced a slew of ice cream sandwich blunders so that you wouldn’t have to. Cooking up some delicious handmade ice cream sandwiches sounded like the ideal way to enjoy the first hot weekend of our all too brief Summer in Seattle season this year. It turned out to be a good decision since I gained some vital knowledge along the road that will help me produce better ice cream sandwiches in the future. I made several mistakes that you can learn from if you’re new to making them. If you’re a seasoned pro, you’ll understand the importance of the learning curve.

How to Make Better Ice Cream Sandwiches

Making Ice Cream Sandwiches with Different Fillings A cookie that has a little give to it has the texture that appears to be the most suitable with any type of ice cream filling on the market. If you’re starting with handmade cookies, underbake them slightly so that they’ll be cooked but still chewy when they’ve cooled completely. When pushing the cookies together with the ice cream, exercise caution because softer cookies are more bendable than harder cookies. Start with crisp cookies, but select thin ones and place them in the freezer after you’ve made the sandwiches and before you serve them to ensure they stay crisp.

Vanilla ice cream is sandwiched between soft, somewhat sticky handmade chocolate biscuits in this recipe forClassic Chocolate Ice Cream Sandwich, and the result is delicious.

2. Watch Out for Frozen Chips

Sandwiches prepared with chocolate chips and homemade ice cream Making ice cream sandwiches with chocolate chip cookies appears to be a tempting idea. However, keep in mind that chocolate chips freeze to a rock-hard consistency when frozen. For those who enjoy the sensation of biting into large frozen chocolate nuggets, this is the activity for you. However, I discovered that utilizing smaller cookies and smaller chips helped to alleviate the impression of biting on pebbles when eating the cookies.

3. Match Cookie Halves in Advance

This should be done even before you take the ice cream out of the freezer. Believe me when I say that this makes a significant difference when attempting to create ice cream sandwiches before the ice cream melts. In addition, you’d be shocked at how rapidly it melts when you’re attempting to pick a cookie top and bottom that are around the same size.

4. Wrap Cookies Before Freezing

Sandwiches with Ice Cream in a Wrap I was under the impression that merely putting a sheet of waxed paper between layers of ice cream sandwiches would suffice. However, this is not the case. After you place the sandwiches in the freezer, the ice cream will continue to melt for a short period of time until the cold will take effect and firm up the sandwiches. The end outcome may be a frozen blobby sloppy sloppiness. (If you want to know how I know, just ask me.) In order to keep the ice cream from escaping, wrap each sandwich individually in waxed paper or parchment paper while you are assembling it.

You can use twine or a rubber band to hold the folds together (you will not be able to reuse the rubber band). Place on a baking sheet and place in the freezer for 30 minutes. Plastic wrap can be used as well, but a waxed or parchment paper wrapper creates a more professional presentation.

5. Work in Small Batches

Put together and cover half a dozen sandwiches in plastic wrap, then place them in the freezer while you work on the next batch. Why? You only have a little window of opportunity to work with ice cream that is melting right in front of your eyes. You may assist the ice cream stay cold by placing it in a bowl that is within another bowl of ice, but this will just delay the eventual melting of the ice cream in the container. If your ice cream becomes too mushy and runny, return it to the freezer and begin the process again after it has firmed up.

Change them after each tiny batch of ice cream sandwiches is prepared.

Ice Cream Sandwich Recipes to Try

Sandwiches made with chocolate wafers and ice cream

Ice Cream Sandwiches

It is possible that this content contains affiliate links. Please review our information-sharing policy. These chocolate ice cream sandwiches are the ideal treat for a hot day and are really simple to make! Chocolate ice cream with specks of dark chocolate on the center, and chocolate biscuits on the exterior – what a delicious combination! I made these ice cream sandwiches with their enticing chocolate salted truffle flavor, and they are very delicious! Even though you could absolutely roll them in sprinkles or shaved chocolate for some added flair, I really liked the aesthetic of the perfectly spherical sandwiches – they’re almost captivating to look at!

How to Make Ice Cream Sandwiches

  1. In a mixing bowl, combine the butter and sugar and blend on medium-low speed with a paddle attachment. Be cautious not to overmix the ingredients as you mix them until they are fully integrated. Mix in the eggs until they are well incorporated. Make sure to scrape the edges of the bowl to ensure that every last particle is collected before stirring in the vanilla. Sift together the flour, corn starch, cocoa, and salt
  2. Add the flour mixture to the bowl and beat on a low speed for 30 seconds until it is well combined. When the dough begins to adhere to the paddle mixture, it is ready. Keep in mind not to overmix this time as well. Roll out the dough between two pieces of parchment paper or saran wrap and place it in the refrigerator for 20 minutes
  3. Alternatively, you can use a rolling pin. Preheat the oven to 350 degrees Fahrenheit. Remove Make circles out of cookie cutters by using a round shape
  4. Bake for 8-12 minutes, or until the centers are just set in the middle. If you’re making them ahead of time, allow them to cool before wrapping them and storing them in the refrigerator. Slice horizontally along the side of one pint of ice cream, then peel it apart with your fingers. Let’s get started on cutting the ice cream into large wedges. The size of the ice cream slices may be determined by your own desire
  5. Use the same cookie cutter that you used to make the cookies to cut the ice cream slices into the same shape and size as your cookies. Then take another cookie and lay it on top of the ice cream to finish off your sandwich and enjoy it

Pro Tips for Making These Ice Cream Sandwiches

  • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife. Refrigerate the cookies before assembling them to ensure that the sandwiches set up more quickly. You may prepare them ahead of time, wrap them in paper, and keep them in the freezer
  • Or If you want to add some more flair to your sandwiches, try rolling them in shaved dark chocolate or sprinkles.

How do you wrap an ice cream sandwich?

Using a square of waxed paper, wrap the sandwich like a gift by folding the paper over the top of the sandwich. Wrap it up with a piece of twine and put it in the freezer to set up and keep it. This is considerably easier to do with square and rectangular sandwiches, but it is not impossible to do with a circular sandwich. For this, you’ll need a piece of wax paper that is approximately three times the width of the cookie. In the event that you’ve attempted this ice cream sandwich recipe, please don’t forget to rate it and let me know how you got on in the comments section below; I always appreciate hearing from you.

Ice Cream Sandwiches

Yummy non-dairy chocolate ice cream sandwiches served with freshly baked chocolate cookies. A hot day could simply call for something as refreshing as these. Course Dessert, SnackAmerican CuisinePreparation Time1 hour 30 minutes Preparation time: 12 minutes 1 hour 42 minutes is the total time. 6 Calories per serving 160kcal

For the Cookies:

  • 1 cup unsalted butter113g
  • 1 cup sugar200g
  • 1 big egg
  • 1/4 cup corn starch30g
  • 2 cups all-purpose flour240g
  • 3/4 cup cocoa powder75g
  • 1/2 teaspoon salt2.1g
  • 1 teaspoon vanilla extract5mL
  • 1 teaspoon almond extract5mL
  • 1 teaspoon vanilla extract

For the Assembly

  • Preheat the oven to 350 degrees Fahrenheit. In a mixing dish, combine the butter and sugar. Using a paddle attachment, mix on a medium-low speed for several minutes. Mix until all of the ingredients are combined. Don’t overwork the mixture. Add the eggs and mix well, scraping down the sides of the bowl as you go. Add in the vanilla
  • Mix well. Combine the flour, corn starch, cocoa, and salt in a large mixing bowl. Toss in the flour mixture into the mixing basin. Set the mixer at a low speed for 30 seconds. When the dough begins to adhere to the paddle mixture, it is ready. It is important not to overmix. Roll out the dough between two pieces of parchment paper until it is thin and even. Make circles out of cookie cutters by using a round shape
  • Bake for 8-12 minutes, or until the centers are firm
  • Remove from oven. Allow it cool before wrapping and storing in the refrigerator if you’re making it ahead of time.

For the Assembly:

  • Take 1 pint of chocolate ice cream and make a vertical slit down the side of the container, then pull the ice cream out. Slice the ice cream into small pieces. The ice cream was cut with the same cookie cutter as the cookies. Extrude the ice cream out of the cookie cutter and onto the cookie sheet
  • And Finally, place the second cookie on top to complete your sandwich:

Refrigerate the cookies to ensure that the sandwiches hold up longer in the heat. You may prepare them ahead of time, wrap them in paper, and store them in the refrigerator. If desired, you may decorate the outside of the sandwich with shaved dark chocolate or sprinkles to give it a more festive appearance. 75 g|160 kcal|23 g carbs|2 g protein|6 g fat|4 g saturated fat|cholesterol: 25 mg|sodium: 55 mg|sugar: 19 g|vitamin A: 200 IU|calcium: 80 mg * Nutritional Notes:

Sweet & Savory Ice Cream Sandwiches

  1. Take note of your desired ice cream flavor and cookie selection. Place a cookie face down on a square of Parchment Paper (enough to wrap up the sandwiches) and cover with more Parchment Paper. Repeat with the remaining cookies. Place a scoop of ice cream in the center of the cookie
  2. Placing a second cookie on top of the ice cream and delicately pressing the two together to form a sandwich is optional. Decorate the sides of the dish with your preferred toppings. Grasp your ice cream sandwich and wrap the Parchment Paper square over the bottom of it to make it easier to handle and less messy. Enjoy

The following are some of our favorite ice cream sandwich combinations, though they are by no means exhaustive.

  1. Strawberry ice cream sandwiched between two shortbread biscuits and decorated with basil leaves is a refreshing treat. Salted caramel ice cream sandwiched between two oatmeal raisin cookies, with a sprinkling of sea salt on top Vanilla ice cream topped with sprinkle cookies that have been rolled in chopped nuts is served. a layer of chocolate ice cream sandwiched between two chocolate biscuits dusted with cinnamon and chilli powder Peanut butter ice cream covered with peanut butter cookies and pretzels
  2. Peanut butter cookies topped with pretzels
See also:  What Goes Good With Blt Sandwiches?

Put these ice cream sandwich combinations on your Pinterest board to save some room for dessert.

How To Make Ice Cream Sandwiches for a Crowd

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Making homemade ice cream sandwiches is already a rather basic process. You prepare a dozen cookies, fill each one with ice cream, and then freeze them so that you may enjoy them later. The only drawback is the amount of time it takes to individually scoop and divide all of the cookie dough, and then you have to repeat the process with the ice cream on top of that. There is a lot faster (and far superior) way to prepare ice cream sandwiches for a large group of people.

One Cookie to Rule Them All

To make ice cream sandwiches, instead of creating individual cookies, prepare two giant cookies. These huge cookies will bake up fast in a metal 8-inch baking sheet that is precisely portioned for slicing into square sandwiches once they have been baked. This method is amazing since an 8-inch-square pan can be stored practically anywhere in any freezer using this method. There are virtually no limitations to the taste combinations you may create because you can use any store-bought dough or build your own.

  1. When constructing this slab of ice cream sandwiches, temperature is a key consideration.
  2. The softened ice cream will distribute more evenly into the nooks and crannies of the cookies, as well as into the corners of the baking dish.
  3. Even though the ice cream should be hard after only four hours of refreezing, waiting at least six hours (or preferable overnight) will make cutting the cookies much simpler afterwards.
  4. Because the frozen cookies will be extremely hard, employ a fast sawing motion to prevent the cookies from shattering.


  • 1 (18-ounce) packet chocolate chip cookie dough that has been let out at room temperature
  • 1quart vanilla ice cream


  1. Preheat the oven to 350°F. Place a rack in the center of the oven and preheat to 350°F. Place parchment paper on the bottom and edges of two (8×8-inch) baking pans, allowing some overhang on two sides of each pan
  2. Make the cookies by baking them as follows: Divide the dough evenly between the two baking pans. Make careful to press the dough into the corners of each pan and to distribute it equally in each pan. Baking for 20 to 25 minutes, or until the sides are firm and golden and the centre is slightly underdone, will yield the best results. Cool: Allow the cookie squares to cool in the pan on a wire cooling rack for 15 minutes before removing them from the pan. Remove the cookie squares from the pan using the parchment paper as a sling and let them to cool completely on a cooling rack
  3. Soften the ice cream: While the cookies are cooling, remove the ice cream from the freezer and allow it to settle at room temperature for about 30 minutes, or until it has softened significantly. Fill and freeze:Return 1 cookie square (parchment and all) to its original baking pan after filling with cream cheese frosting. Transfer the ice cream on the cookie square and smooth it out evenly to create an equal layer of ice cream. Remove the paper from the second cookie square and carefully set it on top of the ice cream, pressing gently to blend the two ingredients. Freeze for at least 4 hours, or until the mixture is completely solid. Scoop out the ice cream sandwich slab from the pan and lay it on a cutting board, holding onto the parchment paper. Cut the slab into squares. Cut the dough into 9 squares with a long serrated knife

Recipe Notes

Instead of using store-bought chocolate chip cookie dough, make your favorite homemade chocolate chip cookie dough and use it instead. Storage: You may keep the ice cream sandwiches in the freezer for up to 2 weeks if they are properly covered in plastic wrap. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

Homemade Ice Cream Sandwiches

Homemade ice cream sandwiches are a delicious summertime treat that may be made in advance. That delightfully soft, fudgy chocolate cookie is the key to making a fantastic handmade ice cream sandwich, and it’s all in the cookie. Until now, I’ve been looking for the ultimate ice cream sandwich cookie recipe, and this is it. It has the right flavor and texture. I prepared these ice cream sandwiches for the Taste Creations Blog Hop that took place in August. We’ve chosen Frozen Treats as our subject for this month (yum!

We relocated from the United States to the United Kingdom last year, and I had no idea that traditional ice cream sandwiches were a uniquely American tradition until we arrived.

I knew that when we determined that this month’s theme would be Frozen Treats, it would be the perfect chance to locate a fantastic recipe for handmade ice cream sandwiches for my daughter, who is a big fan of the American version.

Cookies with Ice Cream Sandwiches: Homemade Ice Cream Sandwich Cookies:

  • 6 Tablespoons softened butter
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 tablespoon vanilla

The cookies for the handmade ice cream sandwiches are prepared as a single large cookie, and they are only sliced after they have finished baking. To begin, cream together the sugars and butter until light and fluffy. Mix in the baking soda, salt, and vanilla extract until thoroughly combined. To produce a fluffy chocolate batter, combine the flour, cocoa, and milk in a mixing bowl. The original King Arthur recipe simply instructs you to spread out the batter on a sheet of parchment paper; however, if you simply set the parchment paper on your counter, it will slip all over the place, making it very difficult to spread the sticky batter evenly on the paper.

  1. On the counter, place a silicone baking surface (such as a Silpat) on top of which you will place a piece of parchment paper.
  2. As evenly as possible, spread the ice cream sandwich cookie dough on a baking sheet (alarger offset spatulawas helpful to do this).
  3. With the batter, that will be far too tough to do, so we’ll deal with that later on.
  4. Preheat the oven to 350 degrees Fahrenheit and bake the cookie for 10 minutes.
  5. A fork may be used to form docking marks in the cooked cookie, which will give the finished product the typical ice cream sandwich appearance.
  6. However, because this cookie is created with batter, there is no need to dock the score.
  7. Separate the one large rectangular cookie into two equal rectangles using a knife (one for the top and one for the bottom of the ice cream sandwich).
  8. As soon as the cookies are frozen, place a layer of softened vanilla ice cream on one of the big cookie sheets.
  9. Then, on top of the ice cream, place the second cookie and push down to make one gigantic ice cream sandwich!
  10. Make ice cream sandwiches out of the leftovers and enjoy!
  11. A significant step up from affordable generic ice cream sandwiches, yet it is still easily identifiable as an absolutely iconic ice cream sandwich, despite its higher price tag.

And the texture of the cookie is simply perfect: it retains just the right amount of softness, even when frozen, to make eating the ice cream sandwich a breeze. Everyone in the family is thrilled to be able to enjoy this famous ice cream delicacy once more, particularly on a hot summer day!

More Frozen Treats from the Taste Creation Blog Hop:

Delicious Keto Avocado Ice Cream from Our Good Life No-Churn Mason Jar Ice Cream (from Mom Home Guide)

Other Ice Cream Sandwich Recipes You Might Like:

It was just last week that I released a teaser photo that didn’t really provide any indication of what I was up to. If you follow me on Twitter, you may have noted that I was in the process of baking cookies. I still didn’t provide any significant hints. I had every intention of sitting down and writing this out and having it published by Friday, but it simply wasn’t in the cards for me. You see, there were a couple major food blogging gatherings over the weekend, and those of us who weren’t able to go for one reason or another participated in a virtual pity party on the internet.

  • I felt it would be better to hold off, and I hope you agree that the wait was well worth it!
  • I’m aware that I’ve brought up the subject previously.
  • Ice cream sandwiches are one of my favorite treats.
  • If you don’t, I’m not even interested in hearing what you have to say.
  • When it comes to creating them from scratch, the question is which type of cookie to use.
  • It’s really delectable.
  • The only thing that has changed is the size; everything else has remained precisely the same.

I used chocolate chips instead of chunks, for obvious reasons.

Please don’t be offended that I used store-bought ice cream.

Aside from that, sometimes all you want is your favorite brand, and if you’re serving ice cream to a large number of people, shop purchased ice cream allows you to provide several different flavors!

Cookies made with gingerbread Cookies made with Mexican hot chocolate Cookies made with oats and raisins Cookies made with molasses that are chewy and delicious I experimented with three different techniques of creating flawless discs of ice cream.

At first, I tried it and it didn’t work.

My oldest child and I were treated to a fantastic sloppy joe.

Someone had to have come up with a brilliant concept, didn’t they?

Cover with plastic wrap after scooping ice cream onto baking pans (or wax paper on baking sheets, as I did), smooshing them down a bit.

It was a mediocre concept that might probably work in a more mass-produced setting.

I had this amazing – and I mean absolutely brilliant – thought.

That occurs from time to time, and when it does, it is sometimes spectacular and answers all of my concerns.

It was successful. It actually worked, and I would definitely recommend utilizing this approach if you have the necessary ingredients on hand. If you don’t have any, don’t worry, ramekins are inexpensive, so simply get some. They’re a useful tool to have around for a variety of reasons!

Homemade Ice Cream Sandwiches

Homemade ice cream sandwiches prepared with your favorite ice cream and freshly baked cookies are simple and delicious! This is a delightful treat that you can make your own! Preparation time: 5 minutes Cooking Time: 8 minutes Time allotted: 13 minutes Course:Dessert Cuisine:American Ice cream is the focus of this article.

  • 3/4 Cup melted unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 big egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • Ice cream
  • Sprinkles. 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt.
  • Preheat the oven to 375°F. In a large mixing basin or the bowl of a stand mixer, beat together melted butter and both sugars until smooth. Scrape the bottom of the bowl as needed and before each fresh addition. Combine the egg and vanilla extract. Make a short mash-up. Begin by carefully incorporating the dry ingredients, keeping the chocolate chips for the end. When all of the ingredients are well blended and smooth, fold in the chocolate chips by hand. Using an amedium cookie scoop, spoon up to ten balls of dough onto the baking sheet, spacing them evenly apart on the sheet. Each ball of dough should be gently pressed down with the palm of your hand to form a little disc
  • Bake for 8 minutes, or just until the edges are beginning to turn brown. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a cooling rack. Repeat the procedure with the remaining dough. Dough may also be kept cold in an airtight container for several days or frozen for up to several months if it is prepared ahead of time. Remember to clearly label your container with any relevant information, such as the baking temperature, duration, and kind
  • To make the plastic wrap, place a sheet of plastic wrap in each of the ramekins, allowing enough overhang to cover the ice cream. To make the ice cream sandwiches, spoon 1-3 generous scoops of ice cream into the ramekin
  • The amount depends on how thick you want your sandwiches to be. I recommend starting with 1 scoop of ice cream and working your way through the technique, adding additional ice cream as required until you are pleased with the ice cream consistency. Take a flat-bottomed cup that is slightly smaller in size than your ramekin and set it aside. Push down on the ice cream to flatten it into a disc shape. Pulling up on the plastic wrap will allow you to verify the thickness. If required, add additional ice cream and repeat the process. When you’re finished, gather the leftover plastic wrap into a coil and use it to close the ice cream container. Place the ice cream disk in the freezer for a few hours to firm up. Continue to use the ramekin to make more discs as desired. Place your preferred sprinkles or other toppings in tiny serving plates until you are ready to complete and enjoy your sandwiches. Pick up one cookie and set it on top of the ice cream disc. If necessary, trim the ice cream. Because mine were a little larger than my cookies, I had to trim the ice cream down a little. However, you are not required to do so. Finish with one more biscuit on top. To finish the sandwich, scoop up a lot of the selected decoration with your hand and put it into the ice cream, working your way around the sandwich. Re-create the process with the leftover sandwiches or have a party and have everyone make their own

What cookies, ice cream, and side decorations would you want to see in your bespoke ice cream sandwich?

Cookie Ice Cream Sandwiches

It is we who shout, you who scream, we who scream for fresh-baked ice cream sandwiches. It’s difficult to beat ice cream sandwiched between two delicate cookies. The ultimate summer treat, our Cookie Ice Cream Sandwiches may be made ahead of time and then assembled in a jiffy when you’re in a hurry. First, get your Betty CrockerTM cookie mix and get started. We believe your ice cream cookie sandwiches will become legendary, and we believe your children will enjoy them as well.


  • 1Preheat the oven to 375 degrees Fahrenheit. Cookies should be made according to the package directions, using butter and egg, except that the dough should be dropped by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet
  • Bake for 11 to 13 minutes, or until the edges are a light golden brown color on the outside. Allow for 1 minute of cooling time before removing from cookie sheet. Allow for thorough cooling, approximately 30 minutes
  • 3 Place one scoop of ice cream (about one-third cup) between two cookies to make an ice cream sandwich. Gently press the cookies together to make a sandwich (ice cream should spread to edge of cookies). Sprinkles can be used to decorate the borders of ice cream. Sandwiches can be eaten right once or saved for later by wrapping them separately in plastic wrap. Remove from heat and place in a sealed freezer bag until required
See also:  Nathens Hotdog Eating Contest Is On What Holiday?

Tips from the Betty Crocker Kitchens

  • Tip 1: Instead of using the chocolate chip mix, any flavor of Betty CrockerTM cookie mix may be used to make homemade ice cream sandwiches
  • Tip 2: Drizzle a little ice cream topping between the cookies and ice cream to make Cookie Ice Cream Sandwiches that are even more delicious
  • When constructing the ice cream cookie sandwiches, ice cream should be slightly softened for the best results
  • Nevertheless, you should work swiftly to ensure that the ice cream does not begin to melt too much. Ice cream can be softened by allowing it to sit at room temperature for approximately 5 minutes before serving.


350 calories, 18 grams of total fat, 4 grams of protein, 43 grams of total carbohydrate, and 29 grams of sugar

Nutrition Facts

Calories350 Calories from Fat: 160 calories 18g28 percent of total fat 11 g of Saturated Fatty Acids 53 percent of the population Trans Fatty Acids 1/2 g Cholesterol60mg a percentage of 20% Sodium220mg 9 percent of the population Potassium180mg 5% of the population Carbohydrates in total: 43 g 14 percent of the population Dietary Fiber0g0 percent of total calories Sugars29g Protein4g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent Vitamin C is 0 percent of the total.

Calcium is 6 percent of the total.


No Starch; no Fruit; 2 1/2 Other Carbohydrate; 0 skim milk; 1/2 low-fat milk; 0 milk; no Vegetables; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fatty Acids 2,000 calorie diet is used to get the percent Daily Values. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Ice-Cream Sandwiches – Recipe

Scott Phillips is a freelance writer and editor based in New York City. Recipe makes 12 ice cream sandwiches, each measuring 2-3/4 inches square. Creating your own sandwich combinations is as simple as picking your favorite ice cream, flavoring the chocolate cookie (see Variations below), and adding your favorite garnishes.


  • 5-2/3 oz. (1-1/4 cups) all-purpose flour
  • 1-1/2 oz. (1/2 cup) unsweetened, natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 3/4 cup granulated sugar
  • 1-1/2 teaspoon pure vanilla extract
  • 2/3 cup cold milk
  • 5-2/3 oz. (1-1/4 cups) all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1/4

For assembly:

  • 2/3 cup cold milk
  • 5-2/3 oz (1-1/4 cups) all-purpose flour
  • 1-1/2 oz (1/2 cup) unsweetened, natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3 oz (6 Tbs.) unsalted butter, softened at room temperature
  • 3/4 cup granulated sugar
  • 1-1/2 teaspoon pure vanilla extract
  • 3 oz (6 T
  • 290 calories (kcal)
  • 130 calories (kcal)
  • 15 grams of fat (g)
  • 9 grams of saturated fat (g)
  • 1 gram of polyunsaturated fatty acid (g)
  • 4 gram of monounsaturated fatty acid (g)
  • 65 milligrams of cholesterol
  • 180 milligrams of sodium
  • 37 grams of carbohydrate
  • 2 grams of fiber
  • 4 grams of protein. Nutritional Sample Size per sandwich without garnishes
  • 290 calories (kcal)
  • 130 calories (k


  • Place a rack in the center of the oven and preheat it to 350 degrees. Preheat the oven to 350 degrees Fahrenheit. Lightly oil the bottom of a baking sheet with a rim that measures 1813 inches in diameter. Prepare the pan by lining it with parchment paper, being sure to cover the bottom and the edges of the pan’s longer sides. In a medium-sized mixing basin, whisk together the flour, cocoa, baking soda, and salt until well combined. Mix the butter and sugar together in a large mixing basin with a hand-held electric mixer on medium high speed for about 3 minutes, or until fully combined and lighter in color. Add the vanilla extract and mix well. Add about a third of the flour mixture and mix on low speed until barely combined. ADD MORE FLOUR Pour in half of the milk and mix just until it is well incorporated. Blend in another third of the flour until everything is well-combined. Pour in the remaining milk and incorporate well, followed by the remaining flour. Distribute the dough in tiny dollops equally over the prepared baking sheet and bake for 30 minutes. Spread the dough using a spoon or spatula, using one hand to support the parchment and the other to spread the dough. To smooth the dough into a uniform layer, use a rectangle offset spatula (I use my burger flipper) to drag it around the griddle while turning the pan as you work. Brush or spray a sheet of parchment paper the same size as the pan with oil, then place it on top of the dough, oil side down, to prevent the dough from sticking. To level the batter, roll it over the paper with a straight rolling pin or a straight-sided wine bottle (or swipe it with a dough scraper) until it is even. Peel away the parchment paper with care. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool until it reaches room temperature.

Layer the cookie with ice cream, then chill

  • Prepare a baking sheet by arranging two long pieces of plastic wrap in a cross configuration. To free the cookie from the pan, run a knife around the inside edge of the pan until it is no longer stuck. Invert the cookie onto a large cutting board and cut it into pieces. Remove the parchment paper off the surface. Cut the cookie in half crosswise, using a ruler as a guide, to make two equal pieces. Using a broad, robust spatula, move one layer of the ingredients to the center of the plastic wrap (this will make the transfer easier). Take the ice cream out of the freezer and remove the lid from the container. It is critical that you work fast from this point on. To solidify the ice cream if it becomes too soft, transfer it to a platter and place it back in the freezer. Cut the container lengthwise in two places using scissors or a sharp knife, then rip away the container as indicated in the illustration below. x
  • Turn the ice cream container on its side. Remove from the freezer and cut into even slices that are 1/2 to 3/4 inch thick. Arrange the slices on top of the cookie layer in the pan, matching the smallest piece with the biggest piece. Make an even spread of the ice cream by spreading it with the help of a rubber spatula, as illustrated in the photo below. Use a piece of plastic wrap to cover the ice cream and spread it with your hands
  • Remove the plastic wrap before continuing.
  • Place the remaining cookie layer on top of the ice cream, top side up, as indicated in the illustration below. Gently press the ice cream to the edges to ensure that it is evenly distributed. Clean plastic wrap should be placed on top and the long ends of the bottom sheet should be wrapped up and over the cookie layers and ice cream to make a tight seal. Place the baking sheet in the freezer and chill until the sandwich is firm, about four hours or up to two days
  • Remove the baking sheet from the freezer.

Cut and garnish the sandwiches:

  • Take the baking sheet out of the freezer and place it on a baking sheet. Lift the package out of the pan and place it on a cutting board. Line the pan with a new sheet of plastic and repeat the process. Remove the top sheet of plastic from the sandwich and set it aside (you can leave on the bottom layer.)
  • Working quickly, score the cookie with a ruler and a long, sharp chef’s knife, splitting it into twelve equal sections: three across the short side and four across the long side (see illustration). The sandwiches are cut as illustrated below, cleaning the blade clean after each cut as necessary. (If your kitchen is too warm, put the pieces back into the freezer to firm them up, or work with one strip at a time while keeping the rest of the strips frozen). If you’d like, you can garnish the sandwiches with the following: Fill a small, shallow bowl halfway with your preferred garnish and place it close to your work station for easy access. Some of the garnish should be pressed onto the sides of the sandwich, but not all of it. Replacing the sandwiches on the baking sheet and placing them back in the freezer immediately is recommended. When it’s hot in the kitchen, keep the sandwiches in the freezer and garnish them one at a time. The sandwiches should be frozen after they have hardened. Wrap them separately in plastic and keep them in the freezer.

Remove the baking sheet from the freezer and place it on a baking sheet. Removing the package from the pan and transferring it to a cutting board will allow you to line the pan with new plastic. Remove the top layer of plastic from the sandwich and set it aside for later (you can leave on the bottom layer.) ; Working quickly, score the cookie with a ruler and a long, sharp chef’s knife, splitting it into twelve equal sections: three across the short side and four across the long side (see photo).

(If your kitchen is too warm, return the pieces to the freezer to firm them up, or work with one strip at a time while keeping the rest of the strips frozen.) Use the following garnishes to decorate your sandwiches: Toss your preferred garnish into a small, shallow dish and place it near to your working surface.

Replacing the sandwiches on the baking sheet and placing them back in the freezer immediately is advised.

When it’s hot in the kitchen, keep the sandwiches in the freezer and top them off one at a time. The sandwiches should be frozen after they have hardened. Wrap them separately in plastic wrap and store in the freezer.

  • Add 1/2 teaspoon peppermint essence as you are adding the vanilla to make a chocolate-mint cookie. When making a chocolate-orange cookie, add 1/2 teaspoon natural orange flavor or orange extract at the same time as the vanilla extract. When making the chocolate-espresso cookie, add 1 level tablespoon instant coffee granules when mixing in the vanilla. Add 1/2 teaspoon ground ginger to the dry ingredients to make a chocolate-ginger cookie.


Finely crushed peppermint candies, finely chopped or grated bittersweet chocolate, minced crystallized ginger, finely chopped toasted nuts, crushed toffee chips, toasted sweetened coconut flakes, crushed amaretti cookies are some possibilities for garnishes.

Reviews (6 reviews)

  • User-5965905| June 23rd, 2020 Buying frozen ice cream sandwiches from the grocery is something I will never do again! These are INCREDIBLY delicious! Take nothing from the lengthy directions – they’re actually extremely simple and quick to put up and bake! I used a stand mixer to make the dough, which made it much simpler to work with. I’ve made these many times as instructed, as well as multiple times with gluten-free flour to make them celiac-friendly, and they’re extremely delicious both ways
  • On 07/06/2014 by VYinLA As a long-time FC subscriber, I believe this is one of the greatest articles and recipes that FC has ever published. I’ve done it a few of times now. It necessitates a delicate touch since the cookie is, after all, delicate. I’ve discovered that a careful distribution of the batter eliminates the need to use the oiled parchment paper to smooth the top. When I move the cookie around, I use parchment sheets to keep it from falling over. It is really beneficial to cut the ice cream boxes. I prefer ice cream that is on the thicker side, such as 3/4″-1″, since it smooshes a little when it is served. I’ve discovered that cutting the 12 pieces into 24 rectangles results in a more pleasing size. A lengthy ruler is really necessary. Toppings do make a significant impact. It was lovely to have little chips and a crispy chocolate sphere from a specialist store, which I purchased. When I finished, the outside edges were still a little sloppy, so I gave them a fresh cut with an entirely clean and cleaned knife before wrapping them in plastic wrap. The flavor of vanilla ice cream is lovely and conventional, but I like more adventurous combinations (e.g., coffee). The key to completing this recipe is to set aside a number of days so that you can complete each step in turn. yayabiki| August 31, 2012 This is a fantastic recipe that faithfully reproduces the cookie that is used in an ice cream sandwich. It’s something I’ve done countless times. Aesthetics were the source of my concern. They looked nothing like the photographs, and the biscuit itself was quite difficult to deal with and crumbled easily. I’m going to experiment with only doodling and spreading the cookie in individual rounds before baking them to see if I can minimize the breaking and crumbling I had. It would also be simpler to spread ice cream on top of them. I’ll let you know as soon as I know.

Here’s How to Make the Best Ice Cream Sandwich You’ve Ever Had

Certain meals just scream “summer” to me. Watermelon. Brats. Sandwiches made with tomatoes. Popsicles. What’s at the top of my to-do list? Sandwiches made of ice cream It’s pure ecstasy, biting into the cookie crust (that cool chew is perfect on a steamy, sticky night), breaking through to reveal a creamy slab of ice cream within. (Psst.did you know that you can create homemade ice cream without the need of a freezer?) Why bother making ice cream sandwiches from scratch when they’re so delicious just out of the package?

The true secret, however, is as follows: To make an ice cream sandwich, you may use practically any cookie and any flavor of ice cream, which makes it a completely personalized delicacy.

Cookies,twoper sandwich

  • The use of soft and chewy cookies is preferred over crispy cookies since crunchy cookies tend to snap or become too brittle to hold the filling in place. Cookies with mix-ins, such as chocolate chips, should not be frozen since they will become rock hard. (Be careful not to chip a tooth! )

Any flavor ice cream

  • There’s nothing to be afraid of
  • The sky is the limit in this situation. Any flavor of ice cream will do, whether it’s store-bought or homemade, traditional vanilla, pumpkin, or peach. (Some of our favorite ice cream recipes may be found here.)

Taste of Home ‘s Ultimate Ice Cream Sandwich

These delicious sandwiches are inspired by the It’s-It, a San Francisco legend that can be purchased online for around $90 per case (with shipping). (Seriously.) You’ll need the following supplies: For the cookies, follow these instructions: 1/2 cup melted butter (softened) 3/4 cup brown sugar that has been packed a quarter cup of sugar 1 big egg (about) a half teaspoon of pure vanilla extract 3/4 cup unbleached all-purpose flour baking soda (half a teaspoon) a half teaspoon of freshly ground cinnamon a quarter teaspoon of baking powder a quarter teaspoon of salt 1-1/2 cups rolled oats (quick cooking) In order to assemble: 3 cups vanilla ice cream, either handmade or purchased from a store 1 bottle (7-and-a-quarter ounces) topping for ice cream in a hard shell of chocolate (optional)

Step 1: Prep the cookie dough

Inspire by the It’s-It sandwich, a San Francisco institution that can be purchased online for around $90 per case (with shipping). (Seriously.) You’ll need the following items to complete this project. The cookies are as follows: Softened butter (1/2 cup) 7/32 cup brown sugar that has been packed one-fourth cup brown sugar huge egg (about 1 kilogram) Vanilla extract (1/2 teaspoon) 3/4 cup all-purpose flour (or equivalent) Baking soda (1/2 teaspoon): cinnamon powder (1/2 teaspoon) Baking powder (around 1/4 teaspoon) salt (one-quarter teaspoon) 1.5 cups rolled oats (quick cooking) The following are required for putting together: Homemade or store-bought vanilla ice cream (3 cups) 7 14 ounces (1 bottle) 1 bottle topping for ice cream in a chocolate hard shell (optional)

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Step 2: Shape and bake

Form into fourteen 1-1/4-inch balls and space them 2-1/2 inches apart on baking sheets that have not been oiled. Bake for 11 to 13 minutes, or until the top is lightly browned. Test Kitchen Tip: When in doubt, go with the underdone option.

It’s important to remember that ice cream sandwich cookies should be soft. Following removal from the oven, they will continue to cook for a short period of time and will firm up slightly. Allow for roughly 3 minutes of cooling time on the pans before transferring to wire racks to cool fully.

Step 3: Assemble

The ice cream should be slightly softened, just enough so that it can be scooped easily but not completely melted. Remove it from the freezer 20 to 30 minutes before you want to cook it. Cookies should be totally cold before serving. Have you made sure everything is at the recommended temperature? Good. Scoop out a third of a cup of ice cream and place it on the bottom of a cookie. (Avoid stuffing the sandwich too much.) We can only open our mouths so far!) Spread the mixture carefully to just within the borders using a rubber spatula.

Then repeat the process with the remaining cookies and ice cream.

Step 4: Gild The Lily (with Chocolate)

Do you want to include a chocolate shell? Remove the sandwiches from the freezer after they have been frozen firm for many hours. Open a bottle of chocolate hard-shell ice cream topping and place a small dish underneath it to collect any drips as they occur. While working over a large mixing bowl, sprinkle chocolate topping over half of each sandwich, allowing any excess to drain away. Place on a baking sheet lined with waxed paper and freeze for another 30 minutes. What adding a border of chocolate chips around the outside?

Caution is advised: When chocolate chips are frozen, they become rather hard, therefore we recommend eating them as soon as possible.

Step 5: Save some for later

Ice cream sandwiches that are snugly wrapped in plastic and covered with a second layer of some type (such as a plastic bag or aluminum foil) can stay in the freezer for up to three months. (Hint: that covers the most of the summer!) Your future self will be grateful to you.

Fab Flavor Combinations

Cookies with salted caramel and double chocolate are a delicious combination. Cookies made with chocolate and peanut butter Vanilla and Snickerdoodles are a delicious combination. Ice cream with blueberries or other fruits and oatmeal cookies Cookies with custard and toffee filling Are you ready to create even more no-bake desserts? Take a look at a few of our favorites. Take a Look at These Ice-Cold Desserts

Cherry and Chocolate Ice Cream Pie

As a frozen treat, we elevated the classic cherry pie to a whole new level. This pie, which is filled with a decadent layer of chocolate fudge, is truly impressive. • Scarlett Elrod from Newnan, Georgia • Get the Recipe

Birthday Cake Freezer Pops

I came up with these simple ice pops while on a mission to obtain birthday cake ice cream, which happens to be my favorite taste. Instead of running to the shop whenever a hunger strikes, I now just reach for my freezer instead. — Dawn Lopez of Westerly, Rhode Island, sent in this photo.

Rhubarb Lemonade Slush

My family like rhubarb, and this is such a creative way to prepare and serve it.

It’s convenient to keep on hand in the freezer and pull out when company come to visit. Even those who aren’t huge fans of rhubarb may appreciate it. C. Beard, of Philomath, Oregon, wrote this:

Chunky Banana Cream Freeze

Everyone enjoys ice cream, but we all know that it isn’t a very healthy after-school treat. Until now, that is! With its sweet banana-almond taste and chunky texture, this delectable banana peanut butter “ice cream” is sure to be a hit with the whole family. People who ask me for the recipe are amazed at how simple it is to prepare the dish. —Kristen Bloom, from the Japanese island of Okinawa

Honeydew Granita

Make this delicious summer dessert when melons are ripe and tasty. To finish off each glass, I like to garnish it with a sprig of mint or a little piece of honeydew fruit. —Bonnie Hawkins from Elkhorn, Wisconsin

Snickerdoodle Ice Cream Sandwich Minis

My husband is a huge fan of both ice cream sandwiches and snickerdoodles, so I decided to combine the two into one tasty dessert. Here’s how we’re going to put together this tasty dessert. Heather Pilon of Winslow, Maine, contributed to this article.

Peach Crisp Parfait Pops

Fruit crisps and ice pops are two of my children’s favorite treats. I came up with a dessert that is both healthy and delicious that mixes the two. Instead of using wooden pop sticks, cinnamon sticks can be used for a sweeter flavor. Carl Childs of Orangeville, Utah, provided the following statement:

Freezer Strawberry Shortbread Dessert

When it comes to preparing party menus, dessert dishes like this one come in handy since they can be made ahead of time and frozen for up to two weeks before serving. After a heavy lunch, a cool slice of pie is always pleasant. Cassie Alexander from Muncie, Indiana, sent in this message.

Whiskey-Brandy Slush

Despite the fact that it is freezing outside, we enjoy serving this refreshing citrus drink at our Christmas festivities at home. It’s perfect for large gatherings and celebrations, and it stores nicely in the freezer as well. Janet Shoebottom, of Lexington (Michigan)

Lemon Meringue Floats

This float concept came to me in a dream one night, and I awoke with the conviction that I needed to construct it. Thank you very much, Mr. Sandman! —Cindy Reams from the town of Philipsburg in Pennsylvania

Blueberry Cheesecake Ice Cream

Once I tried this taste at an ice cream shop, I couldn’t stop myself from attempting to recreate it until it was just right. This blueberry cheesecake ice cream is a big success with everyone. Neche resident Melissa Symington shared her thoughts on the subject.

Mimosa Floats

Brunch is incomplete without a little indulgence! My mimosas had an extra kick from a spoonful of vanilla ice cream, which I thought was a nice touch. I occasionally include chocolate in my recipes. — Amy Lents of Grand Forks, North Dakota, submitted this entry.

Strawberry Watermelon Slush

After a long, hot day, we like to sit on the back porch and sip my slushy drinks from the cooler. Strawberries and watermelon are blended with lemon juice and sugar to create a refreshing drink that may be served immediately. —Patty Howse of Great Falls, Montana, who wrote in

Almond Butter Swirl Ice Cream

Ice cream is necessary on hot summer days! Dealing with dairy intolerances, on the other hand, might be difficult. Especially popular with children, this dairy-free dish is a family favorite at our house. Weir, Kansas resident Courtney Stultz

Creamy Layered Blueberry Ice Pops

Ice cream is a must on hot summer days.

Managing dairy intolerances, on the other hand, can be difficult. Especially popular with our children, this dairy-free dish is a family favorite! Weir, Kansas resident Courtney Stultz says

Macaroon Ice Cream Torte

My family is a big fan of frozen sweets. This one, made with chocolate four ways, is so visually appealing that many believe it originated from an ice cream shop. Barra Carlucci, of Orange Park, Florida says:

Easy Strawberry Lemonade Freezer Pie

In a graham crust, three basic ingredients are blended together and let to work their magic while your freezer does the rest. Prepare this pie ahead of time and freeze it overnight or for up to a week. If you’d want to change up the fruit, go right ahead! Debbie Glasscock of Conway, Arkansas, provided this response.

Cranberry-Orange Vodka Slush

Many years ago, my mother produced a rosy and refreshing party drink that I’ve always cherished in my memory. Fruit juices, vodka, and lemon lime soda provide a glitzy touch to this cocktail. • Melinda Strable, from Ankeny, Iowa.

Frozen Greek Vanilla Yogurt

Making your own frozen Greek yogurt is so simple and straightforward that you might even want to involve the kids in the process. —Greendale, Wisconsin’s Taste of Home Test Kitchen

Frozen Grasshopper Torte

This minty cold torte was created for a women’ gathering at our church, where it was first served. Despite the fact that I’m still producing it, the praises keep flowing in. The following is from Oak Bluff, Manitoba resident Elma Penner:

Root Beer Float Pie

This is the type of recipe that your children will look back on fondly and remember for a long time. In fact, you won’t even need to turn on the oven. —Cindy Reams from the town of Philipsburg in Pennsylvania

Frozen Citrus Fruit Cups

Take advantage of the bright weather and serve these refreshing citrus snacks at your next get-together or church dinner. The colorful and flavorful cups are presented in attractive glossy foil containers, which adds to the overall appeal of the dish. — Sue Ross of Casa Grande, Arizona, sent in this photo.

Creamy Mocha Frozen Dessert

This refreshing, pleasant dessert is as light as a feather and is both tasty and visually appealing to serve. Due to the fact that it can be made ahead of time and stored in the freezer, it is a fantastic dessert to bring to a potluck. —Launa Shoemaker, of Landrum, South Carolina, says

Brandy Slush

On hot summer days, this refreshing slush with a touch of citrus will keep you cool. Even if you’re not a big fan of tea, you’ll probably enjoy the combination of tastes in this blend. —Taste of Home Cooking Demonstration Kitchen

Sherbet Cookie Delight

When planning a party, do you want to save as much time as possible? Make this creamy crowd-pleaser ahead of time and freeze it a day or two before the event. This dish is delicious because of the combination of raspberry and chocolate, but it’s also delicious when made with lime sherbet, vanilla sandwich cookies, and walnuts, as well. Do you want to know more about Donna Carper?

Strawberry-Citrus Freezer Pops

My instincts told me that clementines and strawberries would make for a delectable combination in a fruit pop, and I have to say that they are quite amazing! — Colleen Ludovice of Milwaukee, Wisconsin, is a writer.

CerealMilk Ice Cream Sandwiches

Allow yourself to indulge in those sugary cereals that you generally avoid. This is what we call dessert! —Taste of Home Cooking Demonstration Kitchen

Blueberry Lime Slush

Allow yourself to indulge in those sugary cereals that you usually avoid.

We have reached the end of our meal. The Taste of Home Test Kitchen is a place where people may try new foods.

Old-Time Custard Ice Cream

Summertime desserts for get-togethers have always included handmade ice cream, which I believe is my most memorable. This dish is very thick and creamy, making it the ideal pleasure for a hot summer afternoon. — Martha Self of Montgomery, Texas, is a writer.

Frozen Key Lime Delight

This exquisite Key lime dessert is perfect for a hot summer day when you want something light and refreshing. It has the appearance of sunshine, being cold, creamy, and tangy. —Melissa Millwood of Lyman, South Carolina, says

Georgia Peach Ice Cream

My home state is well-known for producing excellent peaches. Over the course of more than 50 years, this wonderful dish has become a family favorite. Margaret Ethridge, of Americus, Georgia, sent this in:

Sonoran Sunset Watermelon Ice

If you didn’t believe watermelon and cilantro could mix together in a dessert, this dish will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro over top for more flare. Jean Holt of Mendota Heights, Minnesota, contributed to this article.

Crunchy Ice Cream Delight

Our crispy ice cream bars have been passed down through four generations of home cooks. If you enjoy almonds as much as my family does, double the amount of butter and nuts and set aside half to sprinkle on top before baking. —Angie Ricklefs, from Sioux City, Iowa.

Nutty Caramel Ice Cream Cake

In order to celebrate a family birthday, we produced this frozen dessert, which was met with rave reviews from everyone who tried it. It’s nothing short of spectacular! Make careful to experiment with different ice cream flavors when making this dish. Tina Stelzl, of Waxhaw, North Carolina, sent this message.

ChocolatePeppermint Ice Cream Roll

Here’s something extra-special from the freezer for you. Peppermint ice cream folded inside a handmade chocolate cake makes for a refreshing end to a delicious supper. Wilmore, Kentucky resident, Mrs. Jill Evely

Bourbon Slush

A frozen delight for you to enjoy on a special occasion! Dinner comes to a refreshing close with peppermint ice cream folded up in a handmade chocolate cake. Wilmore, Kentucky resident, Jill Evely

Watermelon Vodka Sorbet

When it’s sweltering out in the summer, this refreshing granita is the perfect treat. This is a treat reserved for adults only. If you choose, you may use watermelon vodka for the ordinary vodka. Rebekah Beyer of Sabetha, Kansas sent this message.

Frozen Chocolate Cheesecake Tart

I originally served this delectable dessert to a group of guests during a dinner party. They were blown away by the rich flavor and look of the dish. My husband stated that it was the nicest dessert he had ever had in his whole life, and I agreed. She is Heather Bennett from Dunbar, West Virginia.

Refreshing Rhubarb Ice Cream

No matter where my military family is stationed, this ice cream always reminds me of my parents’ rhubarb patch in their backyard in Rochester, New York, where I grew up in. RACHEL GARDINER, of Honolulu, Hawaii

Frozen Hawaiian Pie

Mom’s cool summer pies are one of her signature dishes. This variation has pineapple, maraschino cherries, and walnuts, all of which are blended into a light and airy cream cheese frosting. It’s a no-bake dessert that’s simple to make but also delicious. Jennifer Mcquillan lives in Jacksonville, Florida.

Creamy Frozen Fruit Cups

I enjoy preparing these chilled, fluffy fruit cups to serve as a delightful addition to a variety of meals.

Their popularity has grown as a result of their appearance at family gatherings and summer barbecues. Because you prepare them well in advance, there is no last-minute commotion. Karen Hatcher, of St. Amant, Louisiana, provided this statement.

Red and Blue Berry Lemonade Slush

Fresh raspberries and blueberries are showcased in this deliciously sweet-sour beverage with a tart finish. —Taste of Home Cooking Demonstration Kitchen

Frozen Watermelon Lemon Cream Tarts

These fruit tarts are really delicious, especially on a hot summer day! They are highly healthful and handy, and because they only require a few ingredients, they are also simple to prepare. — Bethany DiCarlo of Harleysville, Pennsylvania, was the subject of this article.

Blackberry Brandy Slush

With the addition of blackberry brandy, we were able to create a delightful twist on a traditional slushy prepared with tea and fruit juice. It has a festive feel to it because of its deep red hue. Lindsey Spinler of Sobieski, Wisconsin, contributed to this article.

Sherbet-Filled Angel Food Cake

Take a look at this creative method to serve angel food cake: It can be filled with sherbet or ice cream. We finish this cake with a tangy, sweet lime icing to bring it all together. A letter from Milwaukee, Wisconsin resident Leah Rekau

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