Homemade Vanilla and Chocolate Ice Cream Sandwiches
Homemade Vanillan and Chocolate Ice Cream Sandwiches takes approximately 30 minutes from beginning to end. One serving contains 257 calories, 3g of protein, and 18g of fat. For 42 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 9. This recipe is liked by 17 foodies and cooks. It will be a hit at your Summer event. A couple people really liked this side dish. It is a good option if you're following a gluten free diet. A mixture of butter, semisweet chocolate, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so excellent. Easy Chocolate Vanillan Ice Cream Cake (with ice cream sandwiches), Chocolate Chip - Vanillan Ice Cream Sandwiches, and Chocolate Dipped Homemade Peanut Butter Oreo Mochan Ice Cream Sandwiches are very similar to this recipe.
Servings: 9
Preparation duration: 30 minutes
Ingredients:
1 tablespoon butter, melted
Miniature semisweet chocolate chips, chocolate jimmies, chopped unsalted peanuts or flaked coconut, optional
1-1/2 teaspoons cornstarch
1 cup heavy whipping cream
1/2 cup 2% milk
1 ounce semisweet chocolate, melted
2 tablespoons sugar
18 chocolate chip or sugar cookies (3 inches)
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Equipment:
sauce pan
bowl
plastic wrap
Cooking instruction summary:
Directions In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm. To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving. Yield: 9 servings. Originally published as Homemade Ice Cream Sandwiches in Cooking for 2Summer 2006, p9 Nutritional Facts 1 ice cream sandwich (calculated without optional ingredients) equals 317 calories, 20 g fat (11 g saturated fat), 48 mg cholesterol, 132 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
3. In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
4. To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.
Nutrition Information:
covered percent of daily need
