Author & Chef: Stephanie Ashcraft
Colorful Ice Cream Sandwiches,
Ingredients:
1 chocolate or white cake mix
2 eggs
1/2 cup oil or melted butter
1- 1 ½ cups candy coated chocolate candy pieces
1 container (1/2 gallon) vanilla or chocolate ice cream
Preheat oven to 350 degrees. Mix cake mix, oil, and eggs together in a large bowl. The dough will be stiff.
Mix in candy coated chocolate pieces.
Use cookie scoop to drop dough onto an ungreased cookie sheet.
Bake 8-12 minutes. Allow cookies to set up on hot cookie sheet for 5 minutes.
Remove from pan and place on nonstick cooling rack to cool. Once cooled, place a scoopful of ice cream in between two cookies.
Wrap the sandwiches in plastic wrap.
Store cookies in an airtight container in the freezer.
Makes 16-18 ice cream sandwiches.
Grasshopper Ice Cream Sandwiches
Ingredients:
1 chocolate cake mix
2 eggs
½ cup butter, softened
1 cup green mint chips
1 container (½ gallon) mint chocolate chip ice cream
Preheat oven to 350 degrees.
Mix cake mix, eggs, and butter together in a large bowl. The dough will be stiff.
Mix in mint chips.
Use cookie scoop to drop dough onto an ungreased cookie sheet.
Bake 8-12 minutes. Allow cookies to set up on hot cookie sheet for 2-3 minutes. Remove from pan and place on nonstick cooling rack to cool.
Once completely cooled, place a large scoopful of ice cream in between two cookies. Wrap the sandwiches in plastic wrap.
Store cookies in an airtight container in the freezer.
Makes 16-18 ice cream sandwiches.
Nutty Chocolate Chip Ice Cream Sandwiches
Ingredients:
1 chocolate or white cake mix
2 eggs
1/2 cup butter, softened
1 cup semi-sweet or milk chocolate chips
½ cup chopped nuts
1 container (1/2 gallon) vanilla or chocolate ice cream
Preheat oven to 350 degrees.
Mix cake mix, eggs, and butter together in a large bowl. The dough will be stiff. Mix in chocolate chips and nuts.
Use cookie scoop to drop dough onto an ungreased cookie sheet.
Bake 8-12 minutes. Allow cookies to set up on hot cookie sheet for 2-3 minutes. Remove from pan and place on nonstick cooling rack to cool.
Once cooled, place a scoopful of ice cream in between two cookies.
Wrap the sandwiches in plastic wrap.
Store cookies in an airtight container in the freezer.
Makes 16-18 ice cream sandwiches.
For more information and recipe books visit:
www.gibbs-smith.com Orders: 1-800-835-4993
