Homemade Ice Cream Sandwiches - 2 kinds - YUM!
8/5/2011 | Sheryl McGlochlin

Article image: Homemade Ice Cream Sandwiches - 2 kinds -  YUM!

Bananas Foster Ice Cream Sandwiches

  • · 1 1/2 quarts vanilla bean ice cream
  • · 1/4 cup butter
  • · 1 cup brown sugar
  • · tsp rum extract
  • · 1/2 tsp cinnamon
  • · 1/2 tsp vanilla extract
  • · 2 slightly under ripe bananas, diced into 1/4 inch pieces
  • · 1 recipe graham cookies*

Method:

In a sauté pan, melt butter over medium heat. Stir in brown sugar, and cook until bubbly. Remove from heat and stir in bananas. Add cinnamon, vanilla and rum extract. Stir until well blended. Place mixture into a stainless steel bowl and refrigerate until cool.

Line an 11x7 inch pan with plastic wrap, letting extra wrap hang over sides. Set aside. In a medium sized bowl stir banana mixture into slightly softened ice cream. Spread mixture into prepared pan. Freeze until very firm.

 

Working quickly, Take the sides of the plastic wrap and lift ice cream onto flat surface. Place baking sheet on top of ice cream, flip over and remove plastic wrap.

· Cut into desired shapes with a cookie cutter. Place ice cream on bottom half of cookie; top with the other half, wrap and freeze until ready to serve.

· Makes approximately 9 sandwiches

 

Brown Sugar and Peach Ice Cream Sandwiches
Ingredients:
  • · 1 1/2 quarts French vanilla ice cream
  • · 1/4 cup butter
  • · 1 cup brown sugar
  • · 1/2 tsp cinnamon
  • · 1/2 tsp vanilla extract
  • · Dash of nutmeg
  • · 2 peaches, peeled and diced into 1/4 inch pieces
  • · 1 recipe graham cookie recipe
Method:

· In a sauté pan, over medium heat, melt butter. Add brown sugar, and cook until bubbly. Remove from heat and stir in peaches. Add cinnamon, vanilla and nutmeg. Place mixture into a stainless steel bowl. Refrigerate until cool.

· Line an 11x7 inch pan with plastic wrap, letting extra wrap hang over sides. Set aside. In a medium sized bowl stir banana mixture into slightly softened ice cream. Spread mixture into prepared pan. Freeze until very firm.

· Working quickly, Take the sides of the plastic wrap and lift ice cream onto flat surface. Place baking sheet on top of ice cream, flip over and remove plastic wrap.

· Cut into desired shapes with a cookie cutter. Place ice cream on bottom half of cookie; top with the other half, wrap and freeze until ready to serve. Makes Approximately 9 ice cream sandwiches

Graham Cookie Recipe:
Ingredients:
  • · 6 tbsp butter
  • · 1/2 cup brown sugar
  • · 1 egg
  • · 1/2 tsp vanilla extract
  • · 3/4 cup graham flour OR coarse freshly ground whole wheat flour
  • · 3/4 cup all purpose flour OR whole wheat flour
  • · 1/2 tsp baking soda
  • · 1/4 tsp baking powder
  • · 1/4 tsp coarse sea salt
Method:

· Pre-heat oven to 350 degrees

· In a mixer, beat butter and brown sugar until light and fluffy, about 3 minutes.

· Add egg and vanilla. Mix well. Add dry ingredients and mix until it comes together.

· On a lightly floured board, roll dough to about 1/4 inch. Cut dough into desired shapes. Place on a baking sheet. Cook for 10-12 minutes or until lightly brown. Remove to cooling racks to cool.

· Makes 18-24 cookies

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