Homemade ice cream sandwiches get the full gourmet treatment.
Black Raspberry Lemon Pizzelle Ice Cream Sandwiches
Pizzelle cookies*
Lemon glaze
Black Raspberry Ice Cream
Black Raspberry Freezer Jam
Shaved European White Chocolate (optional)
*Pizzelle cookie:
2 eggs
3/4 c. powdered sugar
4 T butter, melted
1/4 t. lemon extract
1/2 c. flour
1/4 t. salt
Zest from 1 small lemon
In a medium sized bowl, mix together eggs and sugar with a fork until smooth. Stir in
butter and lemon extract. Add flour and salt. When well blended, stir in lemon zest.
Cook according to manufacturer’s instructions.
Cool to crisp.
Glaze:
1 T fresh lemon juice
1 T sugar
Mix together in a small bowl until sugar has dissolved. Set aside.
Assembly:
Brush pizzelle cookie with glaze.
Place a small amount of jam on top of cookie.
Place a scoop of slightly softened ice cream on top.
Press down lightly with the back of a spoon.
Place on top cookie, and gently press.
Roll sides in white chocolate if desired.
Wrap with plastic wrap and freeze until ready to eat.
Key Lime Pie Ice Cream Cake Sandwiches
Graham cake
Key Lime Ice Cream
Lindt White Coconut Bar, chopped
Cake:
6 tbsp butter
1/2 c. brown sugar
2 eggs
3/4 t. vanilla
1/4 milk
1/2 c. Graham flour, or coarse ground wheat flour
1/2 c. flour
1/2 t. baking soda
1/4 t. baking powder
1/4 t. coarse salt
In a medium sized mixing bowl, beat butter and brown sugar until light and fluffy.
Add egg and vanilla. Mix well. Add dry ingredients until it comes together. Stir in milk,
and mix until smooth.
Heat oven to 350 degrees.
Spray cookie sheet with non-stick cooking spray. Line the sheet with parchment paper,
letting paper overhang the ends for lifting. Spread batter on to cookie sheet, bake for 7-
10 minutes, or until lightly brown.
Cool in pan slightly. Using paper overhang, lift cake from pan. Place on cooling rack.
When completely cool, cut cake in half. Place one half on baking sheet.
Spread desired amount of ice cream over the top, place other half of cake on top. Wrap
entire pan with plastic wrap and freeze for at least 1-2 hours.
When ready to serve, remove plastic wrap. Lift out cake and place on hard surface. Cut
into even square or rectangle sandwiches. Press sides into chopped chocolate if desired.
Double Dipped Decadent Chocolate Mini Ice Cream Sandwiches
1 package Nabisco Famous Chocolate Wafers
I container Double chocolate ice cream
Dark or Milk chocolate, melted
White chocolate, melted
To assemble:
Place wafer cookie face down, top with a small scoop of ice cream. Press ice cream with
the back of a spoon to flatten slightly. Top with addition wafer cookie, press gently.
Place on a cookie sheet. Working quickly, repeat. Using the remaining cookies, wrap
sheet in plastic wrap and freeze 2 hours.
Line cookie sheet with parchment or wax paper. Chill.
Dip one half of sandwich cookie in white chocolate and place on sheet. When hardened,
repeat with dark or milk chocolate. Repeat with remaining cookies. Freeze until ready to
serve.
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