How to Make Ice Cream Sandwiches | Kroger Recipes | Kroger
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups heavy cream
- ●1 cup whole milk
- ●3/4 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tablespoon instant coffee granules
- ●1 teaspoon vanilla extract
- ●1/2 teaspoon salt
- ●12 chocolate chip cookies
Instructions
- 1In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, instant coffee granules, vanilla extract, and salt over medium heat until the sugar and cocoa are dissolved.
- 2Remove the mixture from heat and let it cool to room temperature.
- 3Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- 5Once the ice cream is firm, take one chocolate chip cookie and place a scoop of mocha ice cream on the flat side.
- 6Top with another cookie, flat side down, to create a sandwich.
- 7Repeat with the remaining cookies and ice cream.
- 8Wrap each sandwich in plastic wrap and freeze for an additional 1-2 hours to firm up.
- 9Serve the sandwiches cold and enjoy!
Equipment
medium saucepanwhiskice cream makerlidded containerplastic wrap
Ingredients
- ●1 cup all-purpose flour
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 tsp vanilla extract
- ●1 large egg
- ●1/2 cup chopped fresh strawberries
- ●1/2 cup rainbow sprinkles
- ●1 pint strawberry ice cream
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chopped strawberries and rainbow sprinkles into the cookie dough.
- 7Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10Once the cookies are cool, take one cookie, add a scoop of strawberry ice cream on top, and sandwich it with another cookie. Repeat with remaining cookies and ice cream.
Equipment
mixing bowlwhiskbaking sheetparchment paperwire rackice cream scoop
Ingredients
- ●1 cup creamy peanut butter
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar
- ●1/2 cup unsweetened cocoa powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1 large egg
- ●1 tsp vanilla extract
- ●1 cup chocolate chips
- ●2 cups vanilla ice cream
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, cocoa powder, baking soda, and salt. Mix until well combined.
- 3Add the egg and vanilla extract to the mixture and stir until smooth.
- 4Fold in the chocolate chips until evenly distributed.
- 5Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 6Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 7Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 8Once the cookies are cool, take one cookie and place a scoop of vanilla ice cream on the flat side.
- 9Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and ice cream.
- 10Serve immediately or freeze the sandwiches for 30 minutes to firm up before serving.
Equipment
mixing bowlbaking sheetparchment paperwire rackscooper
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 tsp vanilla extract
- ●1 large egg
- ●1 cup semi-sweet chocolate chips
- ●1 cup white chocolate chips
- ●1 cup dark chocolate chips
- ●2 cups chocolate ice cream
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the semi-sweet, white, and dark chocolate chips until evenly distributed.
- 7Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 9Once the cookies are completely cool, take one cookie and place a scoop of chocolate ice cream on the flat side. Top with another cookie, flat side down, to create a sandwich.
- 10Repeat with the remaining cookies and ice cream. Serve immediately or freeze for later. Enjoy!
Equipment
mixing bowlswhiskbaking sheetparchment paperspatulawire rackice cream scoop
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