Possibly the easiest and Tastiest Dessert Ever! This Requires little Or no Effort but it still leaves you drooling and asking for more and its really fun to experiment with, you can use Waffles,Pretzels,cakes,cookies, anything that’s rocks your boat so I’ll drop 5 recipes with different Ice-cream Flavors! Enjoy!
Recipe #1 : Classic Ice-Cream Sandwich
•0.5 cup(s) (1 stick) unsalted butter, melted, plus more for pan
•0.5 cup sugar
•1 large egg
•1 teaspoon puure vanilla extract
•0.5 teaspoon salt
•0.5 cup all-purpose flour, spooned and leveled
•0.25 cup unsweetened cocoa powder
•2 pints ice cream (any flavor), softened
1. Preheat oven to 350 degrees F. Butter pan; line with baking sheet , leaving a 2-inch overhang on the two shorter sides.
2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth.
3. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
4. Using paper overhang, lift cake onto a work surface. With a knife, halve crosswise. Place one half of cake, flat side down, on a large piece of cling film
5. Spread with ice cream, then top with remaining half of cake, flat side up.
6. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
7. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week.)
Recipe #2 – Blueberry Ice-Cream Sandwiches
•1 pint (about 3 cups) blueberries
•0.75 cup(s) sugar
•Pinch of salt
•1 teaspoon(s) fresh lemon juice
•1 cup whole milk
•1 cup heavy cream
•16 to 20 graham crackers
1. In a saucepan over medium-high heat, combine berries, sugar, and salt; cook, stirring often, until sugar dissolves, 3 to 4 minutes. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
2. Add lemon juice.
Puree cooked berries in batches, filling blender no more than halfway each time. Strain into a bowl; refrigerate until chilled.
3. Stir milk and cream into berry mixture. Pour into ice cream maker, and freeze according to manufacturer’s instructions. Transfer to freezer until firm enough to hold its shape, about 30 minutes.
4. To assemble, spread about 3/4 cup ice cream on one graham cracker; top with another cracker. Press lightly, and freeze again until firm.
Recipe #3- devil’s Food Cake with vanilla Cream and Sour Cherries
For the Devil’s Food Cake
– 0.75 cup unsweetened cocoa powder
-0.5cup(s) warm water
– 1 tablespoon warm water, combined with water above
– 0.75 cup(s) cake flour
– 0.75 cup(s) all-purpose flour
– 0.5 teaspoon(s) baking powder
– .75 teaspoon(s) baking soda
– 0.5 teaspoon(s) salt
5 tablespoon(s) unsalted butter, softened
– 1.75 cup(s) dark brown sugar
– 0.75 teaspoon(s) vanilla extract
– 1 egg
– 1 egg yolk
– 0.5 cup(s) buttermilk
– 2 tablespoons buttermilk, combined with buttermilk above
For the Ice Cream:
-2 vanilla beans
-1.25 cup(s) granulated sugar
– 2 cup(s) milk
– 2 cup(s) heavy cream
– 9 egg yolks
– 0.75 teaspoon(s) salt
For the Sour Cherries:
-0.25 cup(s) red wine
-0.25 cup(s) granulated sugar
-0.5 cup(s) dried sour cherries
1. To make the Devil’s Food Cake: Preheat the oven to 350°. Whisk together the cocoa and water in a bowl to make a paste. Sift together the flours, baking powder, baking soda, and salt.
2. In the bowl of a stand mixer with the paddle attachment, combine the butter, brown sugar, and vanilla on medium speed. Add the egg and the yolk, followed by the cocoa paste.
3. Once combined, alternate adding the dry ingredients and the buttermilk. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, turning after the first 30 minutes, until the cake is firm to the touch and a knife inserted into the center comes out clean.
4. Remove the cake from the oven, let rest in the pan for 5 minutes, then remove from the pan and transfer to a cooling rack.
To make the Ice Cream: 1. Split the vanilla beans lengthwise and scrape the seeds from each side into the measured sugar.
2. In a medium saucepan, combine the milk, cream, and half of the vanilla sugar. Whisk together and bring to a full rolling boil over medium-high heat.
3. While the milk mixture is heating, whisk together the egg yolks and the remaining vanilla sugar. Temper the eggs into the boiling milk mixture by removing the saucepan from the heat and pouring half of it over the yolks. Whisk this well and return the yolk mixture to the saucepan. Whisk in the salt.
4. In a metal bowl over ice, chill the ice cream base thoroughly. Strain the base through a fine-mesh sieve. Process the base in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a covered container and place in the freezer until it is firm, about 2 hours.
To make the Sour Cherries: 1. In a small pot, combine the wine, sugar, and anise seeds and heat until the sugar is dissolved. Add the dried cherries, stir, and slowly reduce the mixture until it has the consistency of a syrup. Set aside to cool.
To Assemble: When ready, let the ice cream defrost at room temperature for 15 minutes. Mix the sour cherries into the ice cream. Cut the chocolate cake into 8 1/2-inch-thick slices. Evenly spread the ice cream over 4 slices, covering them all the way to the edge. (The ice cream must be soft enough to avoid ripping the cake.) Top with a matching 4 slices of chocolate cake and place them in the freezer for at least 1 hour before serving.
Recipe #4 – Honey-Vanilla Ice-Cream Sandwiches
•1 Pint honey-vanilla ice cream, softened
•12 very thin oval butter wafer cookies
•1 pound fresh cherries
1. Working quickly, spread ice cream on 6 cookies, using 1/3 cup for each; top with remaining 6 cookies. Place ice cream sandwiches on cookie sheet in freezer to harden ice cream. Serve with bowl of cherries.
Recipe #5- Chocolate Mint Ice-Cream Sandwiches
– 2 Cups all-purpose flour
– 0.5 cup cocoa powder
– 2 tablespoon cocoa powder
– 0.25 teaspoon salt
– 1 cup(2 sticks) unsalted butter, softened
– 1.5 cup confectioners’ sugar
– 2 large egg yolks
– 1 teaspoon pure vanilla extract
– A Pint mint chocolate-chip ice cream, slightly softened
1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy.
2. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle. Wrap in plastic and chill for 20 minutes.
3. Shape the cookies: Line a baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out thickness. Cut the dough into six rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row).
4. Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
5. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set — about 30 minutes.
Tips & Techniques
When assembling the sandwiches, some ice cream will likely drip down and freeze onto the cookie sheet. If you line the pan with parchment, removing the sandwiches should be a tough job
Precious Amah x