Your standard ice cream sandwich puts boring vanilla between two pieces of thin, gooey chocolate whatever that stuff is.
We can do better. And here’s how:
You need your “bread,” your ice cream and your toppings.
For the “bread,” your first thought may be cookies, which are an excellent choice. Bake up (or buy) some nice soft chocolate chip, snickerdoodle or peanut butter cookies, let them cool and use those.
Another option: brownies. Big, thick, chewy brownies. Probably with chocolate chunks or infused with caramel.
For your ice cream, again, you have plenty of options. Pick your favourite. Try your favourite ice cream flavour with your favourite cookie or brownie flavour.
One trick: If you buy a pint of ice cream, have a sharp knife and think you’ll use it all in one sitting (or are okay sticking the ice cream back in a re-sealable bag), cut right through the cardboard to get a perfectly round slice of ice cream to put betwixt your cookies and/or brownies.
Then, sandwich in hand, roll the edges through sprinkles, mini chocolate chips, chopped peanuts or whatever additions tickle your fancy.
This is an ice cream adventure. There are no rules. So make it your own.
And don’t worry if all the gooey, melty fun gets a little messy! Tide Pods clean, remove stains and brighten clothes all in one.
300 mL (1 1/4 cups) margarine, softened
500 mL (2 cups) white sugar
10 mL (2 teaspoons) vanilla extract
500 mL (2 cups) all-purpose flour
175 mL (3/4 cup) unsweetened cocoa powder
5 mL (1 teaspoon) baking soda
2 mL (1/2 teaspoon) salt
500 mL (2 cups) semisweet chocolate chips
Optional: walnuts, caramel chips or crushed peppermint
- Preheat oven to 190 C (350 F)
- In a large bowl, cream together the butter and sugar. Beat in eggs one at a time
- Stir in vanilla
- In a separate bowl, combine the flour, cocoa, baking soda and salt
- Gradually stir into the creamed mixture
- Once combined, fold in chocolate chips
- Spoon batter into 2.5-centimetre (1-inch) rounds and place on an ungreased cookie sheet
- Place the sheet in the oven and bake for 8 to 10 minutes
- Transfer the cookies to a wire cooling rack and let stand for 10 to 15 minutes before adding the white peppermint ice cream (see recipe below)
White Peppermint Ice Cream
455 grams (16 ounces) vanilla ice cream, slightly softened
7 mL (1 1/2 teaspoons) peppermint extract
- Scoop the softened ice cream into a medium-sized mixing bowl
- Add 7 mL (1 1/2 teaspoons) peppermint extract and stir until incorporated
- To complete your peppermint chocolate ice cream sandwiches, add a small scoop of ice cream on the flattened side of a cooled cookie
- Top ice cream with a second cookie and press firmly (but don’t break the cookie!) to create sandwich
Tip: Save your ice cream sandwiches for another occasion by wrapping each in parchment paper and storing them in the freezer. The paper will prevent the ice cream from dripping and keep your treats tasting fresh.
Ice Cream Cone Cupcakes
1 box devil’s food chocolate cake mix
50 mL (1/4 cup) oil (follow package instructions)
250 mL (1 cup) water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Chocolate cookie crumbles, sprinkles, chocolate chips (optional)
75 mL (1/3 cup) coffee brewed at room temperature for a robust, gourmet flavour (optional)
- Preheat oven to 180 C (350 F)
- Prepare devil’s food chocolate cake mix according to package instructions
- Once mixed, beat the mixture on high speed for 2 minutes
- Add eggs, and then beat on high speed for an additional 2 minutes
- Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), and then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full
- Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean
- Frost with creamy marshmallow frosting (see recipe below) and decorate with your choice of toppings
Creamy Marshmallow Frosting
125 mL (1/2 cup) sugar
30 mL (2 tablespoons) water
2 mL (1/2 teaspoon) vanilla
2 egg whites
250 mL (one 198-gram jar) (2 cups [one 7-ounce jar]) marshmallow cream topping
- Boil 170-227 grams (6-8 ounces) of water in a medium-size saucepan
- In a small heat-proof mixing bowl, combine the sugar, egg whites and water
- Place bowl on top of the saucepan to create a double boiler
- Use an electric mixer to whip the mixture until soft peaks form
- Add marshmallow cream and continue beating into stiff peaks
- Remove from heat
- Blend in the vanilla extract on low speed. Use a spoon to frost your ice cream cone cupcakes