Ice Cream Cone Sandwiches!

Nothing old fashioned about these ice cream sandwiches...I took an old fashioned treat and gave it a new look and I love it!  Perfect way to cool off on a hot summer day.  Are you feeling the heat?  Do you love it, or hate it?  Personally, I love it.  Maybe it's because I'm inside, looking outside at the 99 degree sunshine.  Just knowing I don't have to bundle up to go anywhere makes me happy.

So if you need a little something to cool you down, these are for you.  If you're like me, inside looking out, these are for you too, because they include chocolate.

Ice Cream Cone Sandwiches

Yes, these little cones have a homemade chocolate outside, with vanilla ice cream sandwiched in between.

Stand 'em up or lay them down...

Now you don't have to choose between ice cream and cake, with these it's kind of like two in one.

But don't wait for the ice cream truck to come by, I'm pretty sure they won't be serving these.

But YOU can.

Here's how.

Mix up the homemade chocolate sandwich batter.  (Recipe Below)

Spray silicone mold with Pam.

Fill each ice cream cone cavity about 1/4" deep with the chocolate batter.

Spread to edges with spoon.

Bake 9 - 12 minutes until done.

Cool and remove from mold.

Wash and dry silicone mold.

Fill each cavity with softened vanilla ice cream.

Take an off set spatula and smooth out the top.

***Only fill the mold half full***

(After making the ice cream sandwiches, I realized I didn't need to fill them completely to the top!)

Freeze overnight or until completely frozen.

Remove each vanilla ice cream cone from silicone mold.

Place on plastic wrap and place in freezer until ready to use.

Lay the chocolate cookie with design side facing down on a cookie sheet lined with plastic wrap.

Top each cookie with the vanilla ice cream.

Place another chocolate cookie on the top of the ice cream.

After you've made all your sandwiches, place them back in the freezer for 2 - 3 hours.

Making sure they are frozen solid.

Melt milk chocolate candy melts (and a bit of Crisco to make the chocolate thinner) in a microwave bowl, half power, 30 seconds at a time, stirring between.

Once the chocolate has completely melted, get your ice cream cone sandwiches out of the freezer, one at a time, to dip.

Dip the top of the sandwich into the chocolate, completely coating the top.

Immediately sprinkle with colorful jimmies.

Place each ice cream sandwich back in the freezer after it has been dipped.

Repeat the process with white candy melts and pink candy melts.

Supplies listed below:

View blog post for supplies

Ice Cream Cone Sandwiches

by The Partiologist

6078679

Ingredients

• 1/2 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 3 tablespoons granulated sugar
• 3 tablespoons firmly packed light brown sugar
• 1 whole egg plus 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup hot water
• 1 1/2 quarts ice cream

Instructions

Preheat an oven to 375°F. Lightly spray the silicone molds with nonstick cooking spray and place them on a baking sheet.

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. With the mixer still running, add the egg and egg yolk one at a time, beating well after each addition, then add the vanilla, scraping down the sides of the bowl as needed.

Reduce the speed to low and add the flour mixture, beating until combined, about 1 minute. With the mixer still running, slowly add the hot water to the bowl and continue mixing until incorporated, about 1 minute. Increase the speed to high and beat until the mixture is smooth and slightly thickened, about 2 minutes.

Spoon a generous tablespoonful of batter into each well of the molds and use a spoon to spread evenly. The batter should reach all corners of the mold. Gently tap the baking sheet on the counter to remove any air bubbles from the batter.

Bake until a toothpick inserted into the center of a cookie comes out clean, 8 to 10 minutes. Let cool completely in the molds, then turn out onto a wire rack.

Keep frozen until you're ready to serve.

They'll melt in your mouth AND in your hand!