2014-07-18 / Columns

Cooking on Purpose

Cool off with a sandwich – ice cream that is
By Connie Wendell
Special to the Post

Ice cream is a treat for most of us and it is delicious without any frills. However, sometimes it’s nice to have a decadent treat that you can really wallow in.

These ice cream sandwiches will fill the bill. Either of these recipes for ice cream sandwiches will make you a favorite with family and friends for years to come.

S’more ice cream sandwiches

Cookies: ½ cup butter; ½ cup firmly packed brown sugar; ¼ cup sugar; 2 tablespoons honey; ½ teaspoon vanilla; 1 egg; 1 ¼ cups flour; ¾ cup finely crushed graham crackers (about 5); ½ teaspoon baking soda; and ½ teaspoon salt.

Filling: ¾ cup marshmallow crème; ¼ cup hot fudge topping; and 2½ cups vanilla ice cream.

Heat oven to 350 degress. Combine butter, brown sugar and sugar in a bowl. Beat at medium speed, scraping often, until creamy. Add honey, vanilla and egg. Continue beating until well mixed.

Drop dough into even portions, 2 inches apart, onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges are golden brown. Cool completely.

Line cookie sheets with parchment or waxed paper. Place cookies, bottom side up, onto cookie sheets. Spread about 1 tablespoon marshmallow crème onto 10 cookies. Spread 1 tablespoon hot fudge topping onto remaining 10 cookies. Refrigerate until ready to assemble sandwiches.

Chill baking sheet five minutes in freezer.

Scoop 10 (about ¼ cup) ice cream portions onto chilled baking sheet. Return to freezer and freeze until ready to assemble sandwiches.

Thaw ice cream portions 4-5 minutes at room temperature. Place one portion onto marshmallow crèmetopped cookie; top with chocolate-topped cookie, chocolate side down. Press cookies together gently. Smooth ice cream with knife, if necessary.

Press mini chocolate chips into ice cream around edges of cookies, if desired. Place onto baking sheet; freeze immediately at least two hours or until set.

Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.

Giant ice cream sandwich

1 quart mint chocolate chip ice cream, softened; 1/3 cup butter; 2 (1 ounce squares) unsweetened baking chocolate; 1 cup sugar; 2 eggs; 2/3 cup flour; ½ teaspoon baking powder; ¼ teaspoon salt; 2 tablespoons chocolatefl avored sprinkles; and ¼ cup hot fudge ice cream topping, room temperature

Line bottom and sides of 9-inch round cake pan with 24-inch piece of plastic food wrap, allowing end to hang over sides of pan.

Spread softened ice cream evenly into prepared pan. Fold ends of plastic food wrap over ice cream. Freeze two hours or until firm. Remove wrapped ice cream layer from pan. Keep frozen.

Heat oven to 350 degrees. Combine butter and chocolate in 2 quart saucepan. Cook over low heat, stirring constantly, 3-4 minutes or until melted. Remove from heat. Stir in sugar and eggs; mix well. Add flour, baking powder and salt; mix well.

Spread batter evenly into two greased and floured (9- inch) round cake pans. Sprinkle top with sprinkles. Bake 12 to 14 minutes or until brownies just begin to pull away from sides of pan. Cool 10 minutes. Run thin knife around edges to loosen. Invert onto two cooling racks. Cool completely.

Place one brownie layer, sprinkle side down, onto large flat serving plate. Spread with 2 tablespoons hot fudge topping. Unwrap ice cream layer; place over brownie, pressing gently to adhere. Spread bottom of second brownie layer with remaining topping. Carefully place over ice cream, sprinkle side up. Press down gently. Cover with plastic food wrap and freeze five hours or until firm.

Thaw ice cream sandwich in refrigerator five minutes. Cut into wedges.

For easy cutting, dip knife blade into tall glass of very hot water. Dry with paper towels. Repeat with each slice.

Enjoy these wonderful treats and until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@

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