What could be better than a delicious, refreshing peppermint filled ice cream sandwich. With store bought ice cream and chocolate cookies you make from a cake mix. All it takes is one egg, and 1/4 cup each, salad oil and softened butter. Nothing could be easier.
With my set of four rings I can make four ice cream rounds at a time but I have to run the empty rings twice through the oven to make enough (8) cookies. Do these procedures as often as necessary to supply your guests. These are great for parties.
Peppermint ice cream can be difficult to locate outside the holiday season. But there are lots of other flavors that make great sandwich fillings. Let your imagination loose (and maybe your belt a notch).
These 3″ egg rings were purchased at a retail kitchen store in a shopping mall. There are literally hundreds of them for sale on line. I have found the smaller rings make for a better sized dessert. Several styles are available through Amazon. Click here for Amazon egg rings.
I begin the day before by placing the sheet, liner and egg rings in the freezer overnight. This helps eliminate ‘runout’ by the softened ice cream when it is pushed down into each mold. Use the red scoop (1.5 ounces). Place back in the freezer until the molds can be lifted off the hardened ice cream (1-2 hours should do it).
Spray the insides of the rings with Pam or other spray oil. Fill each ring using the red scoop scoop, flatten the dough in each egg ring. (Remove the scoop) and bake in a preheated 350 degree oven for about 15 minutes. Allow the cookies to cool enough to remove the egg rings and repeat the process. A silicone rubber sheet or a baker’s parchment will help keep the cookies and the ice cream from sticking.
When you have assembled enough cookies and ice cream rounds, begin assembling them one at a time. It is best to apply the cookies top and bottom while the cookie is still warm but NOT HOT, as it will melt the ice cream. If the cookies have already cooled to room temperature you may kiss them briefly on a griddle to barely warm the flat surface touching the ice cream.
Have plastic wrap at the ready and wrap each finished sandwich as soon as it is finished. Pop them right back in the freezer to make sure they don’t melt. I have made several batches and have kept them tightly wrapped for two or three weeks. The cookies don’t get gummy and don’t fall apart. They make an unexpected treat for your holiday guests — or your guests in the heat of the summer. And yes, you can cut them in half without destroying them.
Kids love making these as much as they love eating them.