Peppermint Dream Ice Cream Sandwiches

Name: Peppermint Dream Ice Cream Sandwiches
Prep time: 17 h 10 min
Cook time: 17 h 10 min
Total time: 17 h 10 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 296 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 237 milliliters packed brown sugar; 227 grams carton sour cream; 1 large egg; 473 milliliters all-purpose flour; 1 teaspoons salt; 118 milliliters unsalted butter, softened; 1 teaspoon vanilla extract; 946 milliliters vanilla ice cream; 79 milliliters whipping cream

Peppermint Dream Ice Cream Sandwiches might be just the dessert you are searching for. This recipe serves 32. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 231 calories. It will be a hit at your Christmas event. A mixture of salt, carton cream, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 17 hours and 10 minutes.

Instructions

Line a 7x3x2-inch loaf pan with plastic wrap. Spoon ice cream into a large bowl.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Bowl

Let stand for 10 minutes to soften slightly. Stir in chopped Ghirardelli® Peppermint Bark Baking Bars.

Ingredients you will need

Peppermint

Bark

Transfer ice cream to the prepared loaf pan. Cover and return to the freezer about 2 hours or until firm. When firm, remove from pan and wrap in plastic wrap. Freeze overnight.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of two 7x3x2-inch loaf pans; set aside. In a food processor or blender, process or blend the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips until very finely chopped (do not overprocess or the chocolate will begin to melt); set aside.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Chocolate

Equipment you will use

Food Processor

Loaf Pan

Blender

Oven

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add brown sugar, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in the finely chopped bittersweet chocolate. Beat in sour cream. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.

Ingredients you will need

Bittersweet Chocolate

Baking Soda

Brown Sugar

Sour Cream

Vanilla

All Purpose Flour

Salt

Egg

Equipment you will use

Wooden Spoon

Spatula

Blender

Bowl

Divide batter among the prepared loaf pans.

Equipment you will use

Loaf Pan

Bake for 40 minutes or until tops spring back when lightly touched. Cool for 10 minutes; remove from pan. Cool completely on wire rack. For easier slicing, wrap in plastic wrap and let stand overnight at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Wire Rack

Oven

Frying Pan

Chill two small trays. Slice each cookie loaf into 16 thin slices.

Ingredients you will need

Remove ice cream from the freezer and quickly cut into 16 slices.

Ingredients you will need

Ice Cream

Place a slice of ice cream between two slices of cookie.

Ingredients you will need

Ice Cream

Place sandwiches on chilled trays. Freeze at least 30 minutes. Working with half at a time, trim crusts from each sandwich.

Cut each sandwich in half.

Place mini sandwiches in a plastic freezer container. Cover and freeze for up to 3 days.

Just before serving, prepare topping. In a small saucepan, bring whipping cream just to a boil over medium heat.

Ingredients you will need

Whipping Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add 3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; do not stir.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Let stand for 5 minutes; stir until smooth. Cool for 15 minutes.

Remove ice cream sandwiches from freezer. Top each sandwich with 1 of teaspoon topping. Enjoy immediately.

Ingredients you will need

Ice Cream Sandwiches

Equipment

Ingredients

Servings:

1teaspoons

baking soda 296milliliters

Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 237milliliters

packed brown sugar 227grams

carton sour cream 1large

egg 473milliliters

all-purpose flour 1teaspoons

salt 118milliliters

unsalted butter, softened 1teaspoon

vanilla extract 946milliliters

vanilla ice cream 79milliliters

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.