50 Ice Cream Sandwich Recipes

Recommendations:

The ice cream should be pliable but not melted. Place it in the refrigerator to soften for 30 minutes.

Place all ingredients in front of you. Work quickly to prevent the ice cream from melting.

Sandwiches with crackers or chips are best eaten immediately; sandwiches made with soft cookies or biscuits should be frozen before serving.

Chocolate Creamsicle (No. 1)

Using circular motions, combine the slightly softened mixture in equal parts orange sorbet and vanilla ice cream. Freeze to set. Sandwich with chocolate-covered cookies with orange filling (such as Pim's).

Wine and Cheese (No. 2)

Sandwich softened Gorgonzola Dolce cheese and red wine sorbet between rosemary crackers.

With oatmeal cookies (No. 3)

Sandwich rum-raisin ice cream between oatmeal raisin cookies; roll edges in chopped toasted pecans.

Caramel and Nut Brownie (No. 4)

Cut in half horizontally. Layer vanilla ice cream, walnut pieces, and caramel sauce between the halves.

Margarita (No. 5)

Heat 1/4 cup water and sugar until dissolved; stir in 1 tablespoon lime juice and 2 tablespoons tequila (optional). Cool. Toast the slices. pound cake; cool. Sandwich lime sherbet between the slices. Brush with syrup; roll the edges in a mixture of salt, sugar, and lime zest.

French Toast (No. 6)

Sandwich French vanilla ice cream between cooled French toast slices. Dust with powdered sugar before serving.

Blueberry Pancake (No. 7)

Place between the cooled ones pancakes Maple Walnut Ice Cream or Pecan Ice Cream, add blueberries and a drizzle of maple syrup to the filling.

Raspberry Croissant (No. 8)

Cut mini croissants in half horizontally; spread raspberry jam on the cut sides. Layer French vanilla ice cream, raspberries, and slivered almonds between the halves.

Milk with cereal (No. 9)

Sandwich vanilla ice cream between pound cake slices; press down to coat the sides of the sandwich in crumbled fruit cereal.

With bacon and waffles (No. 10)

Toast mini waffles; cool, then brush with maple syrup. Sandwich caramel ice cream between the waffles; roll the edges in chopped cooked bacon.

With cinnamon buns (No. 11)

Cut the cinnamon rolls in half horizontally. Sandwich the coffee ice cream between the halves and roll the edges in a mixture of instant coffee, cinnamon sugar, and ice cream.

With coffee and donuts (No. 12)

Dissolve 1/2 teaspoon espresso powder in 1 tablespoon coffee liqueur; stir in 1/4 cup powdered sugar. Cut plain doughnuts in half horizontally; spread glaze on the cut sides. Sandwich coffee ice cream between the halves.

With banana and peanut butter (No. 13)

Cut the tops off mini banana muffins; spread peanut butter on the bottom halves. Sandwich chocolate ice cream and a banana slice between the muffin halves; roll the sides in chopped peanut butter chips and chocolate chips.

Peanut Butter Jam (No. 14)

Spread peanut butter on sandwich bread slices, top with strawberry ice cream, and top with another slice of bread. Cut into triangles.

With chocolate chip cookies (No. 15)

Make sandwiches with soft chocolate chip cookies and cookie dough ice cream.

Banana Split (No. 16)

Place between the slices banana bread Neapolitan ice cream, sliced ​​maraschino cherries and bananas.

Caramel Blondie (No. 17)

Cut it blondie cakes Cut in half horizontally. Sandwich salted caramel ice cream between the halves; roll the sides in butterscotch chips.

Festive Cake (No. 18)

Cut vanilla cake slices in half horizontally. Sandwich vanilla ice cream between the halves. Press down and roll the sides in rainbow sprinkles. Top with vanilla frosting and more sprinkles.

Black Forest Cake (No. 19)

Cut the chocolate donuts in half horizontally; drizzle the cut sides with kirsch (cherry brandy). Sandwich vanilla-cherry ice cream and cherry preserves between the halves. Top with whipped cream and chocolate shavings.

Gradient (No. 20)

Fold 1/4 cup whipped cream into 1/2 cup softened vanilla ice cream. Repeat with the other ice cream flavors: strawberry and black raspberry. Freeze until firm. Layer each ice cream flavor between chocolate wafer cookies.

Cherry Pie (No. 21)

Combine 1/2 cup canned tart cherries (drained) and 1/4 cup cherry preserves. Remove from cooled pie dough 8 circles, each just over 6 cm in size. Brush with beaten egg; sprinkle with turbinado sugar. Bake for 8 minutes at 200°C until golden brown; cool. Sandwich vanilla ice cream and cherries between the layers.

Apple Pie with Cheese (No. 22)

Saute 1 peeled and chopped apple with 1 tablespoon (15 g) butter, 1 tablespoon sugar, 1 teaspoon lemon juice, and a pinch of cinnamon until soft; cool. Make the crusts as in recipe #21, substituting grated cheddar for the sugar. Sandwich vanilla ice cream and apples between the crusts.

With toffee and shortbread cookies (No. 23)

Sandwich shortbread cookies with toffee ice cream; press down and roll the sides in toffee granules. (Make just before serving; the cookies will become too hard in the freezer.)

With honey and pistachios (No. 24)

Sandwich pistachio ice cream between Triscuit crackers and drizzle with honey.

Day and Night (No. 25)

Sandwich vanilla and chocolate ice cream onto black and white cookies, spooning the filling onto the corresponding colored half of the cookie.

With Chocolate Sandwich Cookies (No. 26)

Sandwich cookie-studded ice cream between chocolate sandwich cookies; roll edges in crushed chocolate sandwich cookies.

With ginger (No. 27)

Sandwich gingerbread cookies with ginger ice cream; roll the edges in crystallized ginger pieces.

"Pina Colada" (No. 28)

Soak fresh pineapple rings in coconut rum for 15 minutes; drain. Layer coconut ice cream and toasted coconut between the rings; coat the sides in coconut flakes as well.

Mango with coconut (No. 29)

Using circular motions, combine the slightly softened mixture in equal parts mango sorbet and vanilla frozen yogurt. Place in the freezer to set. Sandwich between coconut macaroons (slightly smooth out the surface).

With berries and corn fritters (No. 30)

Stir 1/2 cup blueberries into 1 cup slightly softened vanilla-raspberry frozen yogurt. Freeze until firm. Fry corn pancakes; cool. Sandwich frozen yogurt between pancakes.

Peach Melba (No. 31)

Stir 1 cup raspberries into 500 ml slightly softened vanilla ice cream. Sandwich between thick peach slices.

With lemon and meringue (No. 32)

Fry the slices lemon sponge cake; cool, then grease lemon curdPlace lemon sorbet and broken meringues between them.

Key Lime Pie (No. 33)

Place between graham crackers Key lime pie ice cream. Press the edges into crumbled graham crackers.

With cheese crackers (No. 34)

Sandwich chocolate peanut butter ice cream between cheddar crackers. Roll the sides in honey-roasted peanuts.

With peanut butter candies (No. 35)

Sandwich peanut butter ice cream between peanut butter candies, wide side in.

With Nutella (No. 36)

Spread Nutella on the chocolate curl cake slices. Place between them hazelnut gelato(Make just before serving; the cake will harden too much in the freezer.)

With pretzels and almonds (No. 37)

Sandwich almond butter and almond ice cream between mini square pretzels.

With Pretzel Buns (No. 38)

Cut it pretzel buns Cut the loaf in half horizontally; drizzle the bottom halves with chocolate syrup. Before serving, top with vanilla ice cream, sprinkle with malt powder, and roll the sides in crumbled pretzels.

With cherries and pizzelli (No. 39)

Assemble sandwiches from pizzelli (Italian wafer cookies), ice cream with chocolate chips or American cherries, as well as Italian cherries in syrup.

Tiramisu (No. 40)

Sandwich mascarpone and chocolate chip coffee ice cream between soft savoiardi biscuits. Dust with cocoa powder and powdered sugar before serving.

Cannoli (No. 41)

Pipe the softened pistachio ice cream into cannoli tubes. Press down and coat the ends with chocolate chips or pistachio pieces.

Spumoni (No. 42)

In a rectangular loaf pan lined with plastic wrap, layer softened ice cream of three flavors: chocolate, cherry (or strawberry), and pistachio; freeze until firm. Toast brioche bun slices; cool, then drizzle with Marsala wine. Remove the ice cream from the pan and slice. Sandwich the brioche and ice cream slices; trim the edges.

"Grasshopper" (No. 43)

Melt 4 oz. of chopped semisweet chocolate with 1 tbsp. coconut oil or shortening; let cool. Sandwich mint chocolate chip ice cream and melted chocolate between chocolate graham crackers.

S'mores (No. 44)

Melt 110 g of chopped dark chocolate with 1 tbsp coconut oil or shortening; let cool. Toast the marshmallows and let cool. Sandwich the marshmallows, s'mores ice cream, chocolate chips, and melted chocolate between graham crackers.

With chocolate chips (No. 45)

Sandwich ice cream with cookie dough or caramel cones between large chocolate-covered potato chips; pressing down, cover the edges with small chocolate candies in confectionery sprinkles.

With cinnamon (No. 46)

Toast slices of cinnamon raisin cake; let cool. Sandwich cinnamon ice cream between them and roll the sides in crumbled cinnamon cereal.

Chocolate Pancake (No. 47)

Fold the crepe in half; spread Nutella on one half. Top with vanilla ice cream and freeze-dried strawberries, then fold the crepe into a triangle.

Rice Pudding (No. 48)

Cut Rice Krispies bars in half horizontally. Sandwich vanilla ice cream, raisins, and a little cinnamon sugar between the halves.

Banana Pudding (No. 49)

Thinly slice 4 bananas and freeze until firm. Puree in a food processor with 2 tablespoons of sweetened condensed milk until the consistency of soft ice cream. Spoon store-bought cream sauce and banana puree between the mashed bananas. vanilla wafer cookies.

Hawaii (No. 50)

Stir 1/4 cup chopped roasted macadamia nuts into 1 cup softened vanilla ice cream. Freeze until firm. Sandwich between white chocolate-covered macadamia nut cookies; roll the edges in toasted coconut and macadamia nuts.