Ice Cream Sandwiches

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Prep Time: 3 hours
Cook Time: 10 minutes
Servings: 4 servings
Calories: 236kcal

Ingredients

  • Nonstick spray
  • 2 tbsp Butter
  • 1/4 cup Chocolate chips
  • 2 tbsp Granulated sugar
  • 1 tbsp Yogurt
  • 1/4 tsp Vanilla extract
  • 1/4 cup All-purpose flour
  • 1 tbsp Unsweetened cocoa powder
  • 1/4 tsp Baking soda
  • pinch Salt
  • 1 cup Vanilla ice cream
  • Rainbow Sprinkles for garnishing

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and spray generously with non-stick cooking spray. Set aside.
  • In a microwavable bowl, melt the butter and chocolate chips, stirring every 20 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the yogurt and vanilla until well combined.
  • In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
  • Press the mixture into the bottom of the prepared baking sheet. (use a rolling pin or offset spatula pin to get the dough about an 1/8 inch thick)
  • Bake for 10 minutes, rotating the sheet half way through. Let the baking sheet cool for 15 minutes, then square off the edges, and put it in the freezer for an additional 15 minutes.
  • Meanwhile, let the ice cream sit out for a few minutes to soften slightly.
  • Once the cookie sheet has frozen for 15 minutes, cut it in half to create a top and bottom sheet. Spread one half completely and evenly with the ice cream and top with the remaining sheet; press down gently. Loosley cover with foil wrap and return to the freezer for about 2 hours or several days in advance.
  • To cut the ice cream sandwiches, lift them from the cookie sheet with the parchment paper and place on cutting board. Cut into equal rectangles. Dip the sides into sprinkles. Serve immediately.

Notes

Pro Tip: Can be made several days in advance so the ice cream has a chance to refreeze properly. 

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 155mg | Potassium: 122mg | Fiber: 2g | Sugar: 20g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Ice Cream Sandwiches

No ratings yet
Prep Time 3 hours
Cook Time 10 minutes
Servings 4 servings
Calories 236 kcal

Ingredients
 
 

  • Nonstick spray
  • 2 tbsp Butter
  • 1/4 cup Chocolate chips
  • 2 tbsp Granulated sugar
  • 1 tbsp Yogurt
  • 1/4 tsp Vanilla extract
  • 1/4 cup All-purpose flour
  • 1 tbsp Unsweetened cocoa powder
  • 1/4 tsp Baking soda
  • pinch Salt
  • 1 cup Vanilla ice cream
  • Rainbow Sprinkles for garnishing

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and spray generously with non-stick cooking spray. Set aside.
  • In a microwavable bowl, melt the butter and chocolate chips, stirring every 20 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the yogurt and vanilla until well combined.
  • In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
  • Press the mixture into the bottom of the prepared baking sheet. (use a rolling pin or offset spatula pin to get the dough about an 1/8 inch thick)
  • Bake for 10 minutes, rotating the sheet half way through. Let the baking sheet cool for 15 minutes, then square off the edges, and put it in the freezer for an additional 15 minutes.
  • Meanwhile, let the ice cream sit out for a few minutes to soften slightly.
  • Once the cookie sheet has frozen for 15 minutes, cut it in half to create a top and bottom sheet. Spread one half completely and evenly with the ice cream and top with the remaining sheet; press down gently. Loosley cover with foil wrap and return to the freezer for about 2 hours or several days in advance.
  • To cut the ice cream sandwiches, lift them from the cookie sheet with the parchment paper and place on cutting board. Cut into equal rectangles. Dip the sides into sprinkles. Serve immediately.

Notes

Pro Tip: Can be made several days in advance so the ice cream has a chance to refreeze properly. 

Nutrition

Calories: 236kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 155mgPotassium: 122mgFiber: 2gSugar: 20gVitamin A: 344IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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