What beats ice cream on a cone? An ice cream sandwich of course! Because you have to admit, isn’t that chocolaty goodness that is left on your fingers the best part?
A summer staple delight, the thought of vanilla ice cream pressed between soft chocolate wafers instantly sends you back to your fondest childhood memories. Such a magical time, it deserves to have a national holiday. That happens to be today!
Ice cream sandwiches have come a long way since the chocolate wafer version was introduced in 1945. Going beyond the wafers, they now incorporate coveted sweets like donuts, red velvet, and even cupcakes. If it has two ends and ice cream in the middle that makes it an ice cream sandwich, right?
It’s obvious to celebrate the day by enjoying a traditional ice cream sandwich but have you considered making your own? Trust us—you won’t be disappointed.
These three sweet recipe ideas will seriously open your world to the endless joy ice cream sandwiches bring. We suggest making all three because you deserve all the happiness in the world—and ice cream too!
- 4 glazed donuts, cut in half
- 8 scoops vanilla ice cream, burbon works too
- Chocolate syrup for drizzling
- Whipped cream
- 4 maraschino cherries
- Preheat grill or grill pan to high. Grill donut halves, glazed side down, until charred, about 1 minute. Set aside.
- Place 2 scoops of vanilla ice cream in between each donut sandwich. Press down.
- Top each with a drizzle of chocolate syrup, as much whipped cream as desired, and of course a cherry on top.
- 1 2/3 flour
- ¼ cup unsweetened cocoa powder
- 1 tsp basking sode
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup of brown sugar
- 1 egg, room temperature
- 1 TBS milk
- 1 tsp vanilla
- 2 tsp red food coloring
- 1 cup Red Velvet M&Ms or white chocolate chips
- Cheesecake Ice cream
- Preheat the oven to 350 and line the cookie sheet with parchment paper. Grease lightly.
- In a mixer, beat butter and sugar until light and smooth (a couple of minutes).
- Beat in the egg and scrape the sides of the mixer.
- Add vanilla and milk, mix until just combined.
- On low speed, add cocoa powder, flour, baking soda and salt. Mix on low speed until just combined. Scrape the sides of the mixer.
- Add the food coloring and mix until just evenly incorporated, scrape the sides and mix just until all even color.
- Fold in the M&Ms with a spatula.
- Roll the cookie dough into 1-inch balls and place them on a cookie sheet about 2 inches apart.
- Bake for 8-10 minutes. (8 if you want them softer and chewier.)
- Cool the cookies completely on a cooling rack.
- Add about ¼ cup of cheesecake ice cream between two cool cookies and press very lightly and carefully, so not to break the cookie. Place the cookies in a zip-lock freezer bag, get some of the air out and lay them flat in the freezer. Freeze for about an hour or two before eating. (If you eat them right away, before freezing, it will be a big mess with ice cream falling out)
- 1 tub refrigerate cinnamon rolls
- 1 pt. vanilla ice cream
- Bake cinnamon rolls according to package directions. Let cool completely.
- Halve cinnamon rolls. Top each bottom half with two scoops vanilla ice cream
- Drizzle with icing from package and freeze until firm, 20 minutes
Bon appetit! Hope this keeps you cool on this warm summer day.