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Nature Valley™ dark chocolate granola thins
cup peppermint ice cream
First, soften the ice cream. You want the ice cream to get soft enough to spread lightly -- but not so soft that it’s liquidy. Five to 10 minutes, depending on the temperature inside your house is enough.
Once you have your materials, all you need to do is spread ice cream onto the Granola Thins, close it up and wrap it in wax paper.
Then, stick the sandwiches into the freezer until you are ready to eat them. They should chill at least 30 minutes before eating.
More About This Recipe
- Change up your normal Thanksgiving dessert routine with these super easy ice cream sandwiches made with dark chocolate Granola Thins!
Thanksgiving dessert is pumpkin pie, pecan pie, apple pie, fresh whipped cream (lather, rinse, repeat) … right?
Well, yes, traditionally. But who says that you need to stick to the tradition? Change things up with this cool dessert alternative for Thanksgiving -- easy homemade ice cream sandwiches.
Making them is a breeze -- seriously as easy as 1-2-3.
Step 1: Soften the ice cream
You want the ice cream to get soft enough to spread lightly -- but not so soft that it’s liquidy. Five to 10 minutes, depending on the temperature inside your house is enough. As for flavor, you could go the pumpkin route, swirling some Pumpkin Pie Goo into vanilla ice cream before spreading it.
Or you could really go wild and try something seasonal, but not necessarily Thanksgiving-ish -- like these Super Easy Peppermint Granola Ice Cream Sandwiches. (Egg nog ice cream works great for the holidays, too!)
Step 2: Choose something to sandwich it with
I made these super easy ice cream sandwiches with two Dark Chocolate Nature Valley Granola Thins, which are awesome with the peppermint ice cream.
Also, they are firm enough to stand up to melting ice cream. But you could also use two cookies or even thin brownies.
Step 3: Spread, wrap and chill
Once you have your materials, all you need to do is spread ice cream onto the Granola Thins, cookies or whatever you are using, close it up and wrap it in wax paper.
Then, stick the sandwiches into the freezer until you are ready to eat them. They should chill at least 30 minutes before eating.
More Ice Cream Dessert Recipes
Eggnog Ice Cream Dessert Recipe
No-Fry Fried Ice Cream Recipe
No Bake Banana Split Pie Recipe
Holiday Ice Cream Sandwiches Recipe
Ice Cream Filled Puffs Recipe
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about home cooking and raising a healthy family at Sarah’s Cucina Bella.
What flavor ice cream would you put in an ice cream sandwich?
Peppermint Ice Cream Sandwiches are the best better way to kick off the new holiday season. Made with soft double chocolate chip cookies and creamy peppermint ice cream, this holiday dessert will have them coming back for seconds and thirds. Did we mention how easy and quick they are to make?
While I typically like to make recipes from scratch, today’s recipe caters to those of us that are limited on time and stress this holiday season. Either way, we are including instructions before for both.
I have to start by saying, Shawn and I have made these for a holiday party last year and our guests raved about how wonderful they were. Now that we are stuck at home, we love making these ice cream treats for an evening on the couch or Christmas day recipe. They are typically gone in a minute or less in our family.
With that said, today’s Peppermint Ice Cream Sandwiches require less than two key items and less than 10 minutes of your time.
HOW TO MAKE NO FUSS PEPPERMINT ICE CREAM SANDWICHES
First, as I mentioned above you can either make these peppermint ice cream sandwiches from scratch or with store bought cookies. To save myself time this holiday season, I purchased store bought chocolate chunk cookies (my families favorites) and used Hudsonville Peppermint Stick Ice Cream . I have also used sugar cookies as a fan favorite, but personally love the way the chocolate and peppermint come together.
Place one cookie side down on a plate or baking sheets and apply 2-3 generous scoops of ice cream around the edge of the cookie. The number of scoops will be dependent on the size of your cookies and your desired ice cream thickness.
When placing the scoops of ice cream on the cookie, try placing them as close to the edge of the cookie as possible. This will make spreading the ice cream out over the surface of the cookie. If needed, you can always add another small scoop to fill the center.
With all of your desired scoops on top of the one side of the cookie, gently press down on the ice cream to evenly spread across the cookie. I like to put enough ice cream on the cookie so that it leaves roughly a half inch to an inch thick layer.
Place the another cookie, bottom down, on top of the ice cream to form the sandwich. Note: as I had completed making each individual cookie, I placed each back in the freezer until firm.
If you desire, you can also add fun sprinkles or crushed peppermint candies or crushed candy cane to the edge of one side, or all around, the ice cream. It’s a fun way to add a little flavor and fun to the sandwich.
HOW TO MAKE CHOCOLATE CHIP COOKIES FROM SCRATCH (IF PREFERRED)
Preheat the oven to 350 degrees.
In a mixer, combine the brown sugar, white sugar, butter and margarine until well combined. Add the vanilla and eggs, and stir together.
In a separate bowl, stir together the flour, baking soda and salt. Slowly add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips until well combined.
Using a large cookie scoop,create even balls of dough and place on a cookie sheet using non-stick cooking spray. Bake for 11 minutes. Remove from the cookie sheet and allow to cool completely. Follow above steps for creating each ice cream sandwich.
TIPS FOR MAKING ICE CREAM SANDWICHES:
While this ice cream sandwich recipe is almost 100% foolproof, there are a few things to note to make these even more delectable.
When possible, use soft cookies as opposed to hard ones. Softer cookies have more give and tend to have less breaking. Be gentle when you’re pressing the cookies together with the ice cream, because softer cookies are bendier.
If you are using store bought cookies you will find many are not the same size. Before adding your ice cream to each cookie, try matching the sizes of the cookies to ensure the tops and bottoms are as close to the same size as possible.
Because the ice cream can melt very quickly, I placed each ice cream sandwich in the freezer on a baking sheet lined with parchment paper after making. Try to open the freezer as little as possible to avoide allowin in too much warm air.
WHO MAKES THE BEST PEPPERMINT ICE CREAM?
Our family loves Hudsonville ice cream over almost any other brand. We fell in love with Hudsonville Ice Cream over the Summer.
They are a Midwest brand right north in Michigan. Their facility are right near their farms because they believe having their cows closer means fresher milk in their ice cream. Sometimes I even add a small scoop of the peppermint ice cream to my coffee or hot chocolate for that added wow factor!
To find Hudsonville near you, use their Scoop Locator .
CAN I USE A DIFFERENT FLAVOR ICE CREAM IN THIS ICE CREAM SANDWICH RECIPE?
You most certainly can! If you’re not a fan of chocolate peppermint ice cream, you could absolutely modify the recipe to include any flavor of ice cream you might like. We recommend the following Hudsonville Ice Cream flavors:
Also, if you happen not to be a fan of chocolate chip cookies, we also recommend oatmeal cookies or chocolate wafers.
HOW TO STORE ICE CREAM SANDWICHES
When possible, I prefer to wrap each individual ice cream sandwich in individual bags. Use a piece of wax paper, parchment paper or plastic wrap to wrap each sandwich after it has been individually frozen and is firm. If needed, you can secure the parchment paper with a rubber band or cooking twine.
Chocolate Chip Cookies
Mitch Mandel and Thomas MacDonald
Is there anything more classic than a chocolate chip cookie? Even though this version is low-calorie, we still use all the typical ingredients. We just went for a lighter approach, taking it easy on the butter and the chocolate chips. But we promise these are going to be the only cookies you're ever going to want to bake.
Get our recipe for Chocolate Chip Cookies.
Super Easy Ice Cream Sandwich Cake Recipe
Fit one layer of ice cream sandwiches on the bottom (if you use the Blue Bunny brand, the length fits perfectly in a loaf pan and you'll just have to cut one of the sandwiches in half).
Spread half the Cool Whip on top of the sandwiches followed by another layer of ice cream sandwiches and the rest of cool whip.
Then sprinkle the chopped candy bar on top (or chocolate chips would work, too!).
Freeze for at least two hours and up to a week.
To serve, pull up on the wax paper – the cake should come right out. Place on a cake plate. Before serving, drizzle with chocolate fudge if desired.
Love a good ice cream sandwich? You&rsquove gotta try this ice cream sandwich cake recipe!
This super easy ice cream sandwich cake recipe is a simple no-bake dessert made from (you guessed it!) ice cream sandwiches. It takes less than 10 minutes to put it together, but it comes out looking like a fancy icebox cake.
This easy DIY cake ice cream cake is such a smart and frugal alternative to the ice cream cakes you would pay so much more for at places like Baskin Robbins, Dairy Queen, or Cold Stone Creamery. It&rsquos totally customizable too, so you can completely tailor it to your family&rsquos tastes. The possibilities are endless!
Hip tips for making this ice cream sandwich cake recipe:
Flavor variations + STORING
Another fun thing you can do with this cake is change up the flavors of the ingredients. Try different flavored ice cream sandwiches—like mint ice cream sandwiches!
And you can add different candy, sauce or cookie toppings to the middle or on top of the cake. Possibilities are almost endless with this summer dessert!
How to store Ice cream sandwich Cake? Keep your ice cream sandwich cake light wrapped in foil and in the freezer.
This is such a great dessert to make-ahead of time. Just keep it frozen until you’re ready to serve to friends and family! This cake will last about a month in your freezer. Such a perfect summer make-ahead party recipe!
There’s nothing better than a delicious, cool treat on a hot summer day. With this cake being as simple as it is, we have a feeling it will become a go-to all season long.
Recipe Cherry-Vanilla-Chocolate Ice Cream Sandwich
- Calories: 145
- Protein: 3g
- Total Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Natural Sugar: 10g
- Added Sugar: 8g
Here’s a delicious frozen treat that combines the fabulous flavors of chocolate, vanilla, and super-sweet cherries. These ice cream sammies could not be easier to throw together…and come out looking adorable. Bonus: They’re 100 calories less than the store-bought variety. My kids (and husband!) gobble them up.
- ¼ cup light vanilla ice cream or frozen yogurt
- 6 frozen pitted cherries
- 1 chocolate graham cracker sheet, broken in half
Soften the light vanilla ice cream and stir in the frozen cherries. (Alternatively, you can pulse and puree the frozen cherries in a food processor and then stir them throughout the softened ice cream to get a more even distribution.)
Scoop the ice cream between the chocolate graham cracker squares.
Put the sandwich in the freezer and let it set at least 1 hour.
If you love sweet and slimming treats (like me) , try my Nourish Snacks granola bites that come in five super delicious flavors: Chocolate Peanut Butter, Chocolate Banana, Double Chocolate, Coconut Vanilla, and Blueberry Apple…now on Amazon !
Golden Girl Recipe Challenge! Granola Ice Cream Sandwiches with Toasted Marshmallows
Disclosure: I applied to participate in the Golden Girl Granola blogger challenge and received Golden Girl Granola for free. My opinions are my own and I was not paid or required to write this review or create this recipe.
I can’t believe this is the third year that I am participating in the Golden Girl Granola blogger challenge! Where does time go! Two years ago I entered in a recipe for Slow Cooker Home Sweet Honey Peach Granola Crumble and last year I entered a recipe for Vegan Bluesberry Granola Pancakes. While I didn’t win either of those challenges I had a ton of fun and like they always say, third time is a charm! The winner get free granola for a year, so I would really love to win this challenge!
This year the rules were to create a “summertime snack” with one of their varieties of granola. I chose their Original flavor and decided to turn the loose granola into the top and bottom of ice cream sandwiches, adding vanilla ice cream in between with a toasted marshmallow. To top it off I added sprinkles (in pink, because, well why not,) as the finishing touch. I present to you Granola Ice Cream Sandwiches with Toasted Marshmallows!
O.M.G. was this just A.M.A.Z.I.N.G. What a snack turned out to be!
This recipe is peanut free, egg free, gluten free, wheat free. It does contain almonds and can be dairy-free using your choice of dairy-free ice cream.
The Original granola mix is a hearty blend of sliced almonds, coconut, and raw wildflower honey with a delicious crunch. The ingredients are:
- rolled oats
- non-GMO/expeller-pressed canola oil
- sea salt
Marshmallows just remind me of summer. All that ooey gooey goodness in s’mores just brings me back to my childhood. You can toast the marshmallows over the stove, in the oven, or on the grill. It’s up to you! They add an extra touch of flavor and really do put the final touches on these ice cream sandwiches.
The recipe for this is pretty simple which I feel all summertime snacks should be! Perfect for when it’s too hot to cook and you’re looking for a simple snack or treat for the kids. This is great for those lazy days spent by the pool or after a long day at the beach (these can be made ahead of time and freeze well. Just add the marshmallows on prior to serving, meaning don’t freeze those marshmallows – have you ever had a frozen marshmallow? Eww.)
Super Easy Peppermint Granola Ice Cream Sandwiches - Recipes
If you're looking for a unique bar recipe to add to the goody plate, then today is your lucky day! In addition to looking gorgeous with its three distinct layers, these peppermint cream bars had the perfect crisp yet chewy crust on the bottom and a fabulous creamy peppermint filling. And with the white chocolate ganache over the top. wow! These are a new family favorite holiday recipe at our house!
1 package (17.5-ounces) sugar cookie mix
2 Tbs. all-purpose flour
1/2 cup butter, cut into 6-8 chunks
4 egg yolks
1 can (14-oz) sweetened condensed milk
3/4 tsp. peppermint extract (I recommend the Watkins brand found at Walmart--it's cheaper and better tasting than other brands)
1/2 cup crushed peppermint candies (it took about 6 candy canes)
WHITE CHOCOLATE GANACHE:
1/4 cup whipping cream (I used whole milk instead)
6 oz. chopped white baking chocolate (I recommend the Ghirardelli brand)
Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil set pan aside.
For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender or fork, cut in butter until mixture resembles fine crumbs. Press mixture evenly onto the bottom of the prepared baking pan. Bake at 350-degrees for 12 to 15 minutes or until edges are lightly browned.
For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, and peppermint extract. Stir in crushed candies. Carefully pour filling over hot crust. Bake at 350 degrees for 15 to 20 minutes more or until filling is set. Cool in pan on a wire rack for 1 hour. Cover chill for 30 minutes or until cool.
For ganache, in a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add white chocolate (do not stir.) Let stand 5 minutes. Stir until smooth. Cool about 5 minutes before using.
Pour White Chocolate Ganache over top of baked mixture, spreading evenly. Cover and chill again about 1 hour or until firm. Using the edges of the foil, lift cookies out of pan. Cut into bars. (note: they'll be much easier to cut if allowed to sit at room temperature for 20 minutes or so first. Makes 36 bars.
TO STORE: Layer bars between sheets of waxed paper in an airtight container cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
How to Make the World&rsquos Easiest Ice Cream Cake
You will need: Whipped cream, 10 ice cream sandwiches, and 2 pints of ice cream in the flavor(s) of your choice. These are going to be your cake&rsquos layers, so you can go any direction you want&mdashSour cherry! Salted caramel! Pistachio honey! Peanut butter! Or maybe you&rsquore a bit more traditional. Grab one pint of chocolate and one pint of strawberry to do a riff on the classic Neapolitan. Or try espresso ice cream (as we did in this photo) and aim for a decidedly adult, mocha version.
2 When you&rsquore ready to make the cake, get out a loaf pan.
Line the pan with parchment paper, leaving a couple of inches hanging over each of the long sides. These pieces will act like handles, making it easier to remove the cake from the pan once frozen.
3 Remove the pints of ice cream from the freezer and let them soften a bit.
(You want the ice cream to be spreadable but not liquid.) In the bottom of the loaf pan, place 5 ice cream sandwiches in a single flat layer, chocolate &ldquocookie&rdquo side down, trimming them to fit as needed. Cover the sandwiches with 1½ cups of ice cream (this will be about ¾ of a pint), smoothing it out to form an even layer about ¾- to 1-inch thick. Cover that with another layer of sandwiches, and then another layer of ice cream, spreading it so that it is even. Make sure the ice cream is smooth and packed tightly, then cover the entire loaf pan neatly with plastic wrap.
Spreading the Ice Cream
If you’re not careful, you will mix up your bottom layer of crisp. With your ice cream very soft and smooth, just spoon large spoonfuls as evenly as possible in your 9吉 pan. Avoid dumping the whole thing in there at once. Stand next to your sink with hot water running and use a large metal spoon dipped in the hot water to spread ice cream. The eat will help it glide over the ice cream smoothly and make the process much easier! Continue dipping and spreading until it’s smooth.
Top your ice cream with the remaining crisp mixture.
Once it’s frozen back up again, use your parchment or foil to lift the whole thing out of the pan and slice into squares.
I like these in small bowls with a spoon or fork. They are AMAZING! Especially after it’s softened just a little bit, like 5 minutes, and the ice cream just sort of melts in your mouth and the flavors from the caramelized, toasted coconut and nuts come through with an added crisp from the cereal.