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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ice Cream Sandwiches

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Ice Cream Sandwiches Empty Ice Cream Sandwiches

    Post by Lobo Mon Jul 04, 2016 6:48 pm

    Ice Cream Sandwiches Img79l
    Ice Cream Sandwiches

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 6
    Ice cream sandwiches will make everyone smile and encourage them to get a little messy at the end of an outdoor dinner. Smash whatever kind of ice cream you like between the chocolate wafers: strawberry, vanilla, coffee or mint chip. For a variation, roll the edges in chopped toasted nuts, coconut or mini chocolate chips before freezing.

    Ingredients:


    • 1 1/4 cups (9 oz./280 g) firmly packed dark brown sugar
    • 1/2 cup (4 oz./125 g) unsalted butter
    • 3 oz. (90 g) unsweetened chocolate, coarsely chopped
    • 1 egg
    • 2 tsp. vanilla extract
    • 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
    • 3/4 tsp. baking soda
    • 1/4 tsp. kosher salt
    • 1 1/2 cups (9 oz./280 g) semisweet chocolate chips
    • 1 1/2 pints (24 fl. oz./750 ml) ice cream of choice, slightly
        softened

    Directions:

    Preheat an oven to 350°F (180°C). Lightly butter 2 baking sheets.

    In a heavy saucepan over low heat, cook the brown sugar, butter, and chopped chocolate, stirring frequently, until the chocolate melts. Transfer to a bowl and let cool to lukewarm.

    Add the egg and vanilla to the chocolate mixture and whisk until smooth. In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the chocolate mixture and stir until blended. Stir in the chocolate chips. Cover and refrigerate until firm, about 30 minutes.

    Drop the dough by generous tablespoonfuls onto the prepared sheets, spacing the cookies at least 3 inches (7.5 cm) apart. You should have 12 cookies. With dampened fingers, smooth the cookies into slightly flattened rounds about 3 inches (7.5 cm) in diameter. Bake the cookies until the edges darken and the centers are still slightly soft, about 10 minutes. Transfer the cookies to wire racks to cool completely.

    Lay half of the cookies, flat side up, on a work surface. Spread about 1/2 cup (4 fl. oz./ 125 ml) of the ice cream on each cookie. Top each with one of the remaining cookies, flat side down. Smooth the sides and wrap each sandwich in plastic wrap. Lay on a clean, dry baking sheet and freeze until firm, at least 2 hours or up to 3 days, before serving. Serves 6.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

      Current date/time is Fri Mar 29, 2024 5:17 am