ice cream

Homemade Ice Cream Sandos

Homemade Ice Cream Sandos

For the party:

  • 1/2 cup unsalted butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tap vanilla extract
  • 1/4 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • Smiles. You need smiles.
  • 1 pint of your favorite ice cream, or more if you dare

Cookware:

  • 10″x15″ baking sheet (rimmed helps)
  • Parchment paper
  • Medium mixing bowl

What to do:

Preheat the oven to 350 degrees F.

Now melt the butter and mix all of the ingredients with the exception of the ice cream, in the mixing bowl. Mix it hard. Mix it good. Make that ish creamy awesome.

Once creamy chocolate mixture status has been reached, take your baking sheet and cover it with a layer of parchment paper.

Pour the chocolatey goodness onto the parchment paper and spread it evenly with a spatula making sure to leave a 1-2″ buffer from the sides. Feel free to use your tongue if you are going to be making the batch for yourself.

Throw the sheet in the oven for 5-10 minutes (time will vary depending on oven size – if this is your first time doing this, it doesn’t hurt to check the brownies occasionally – nobody likes a burnt brownie ).

Once the brownie is cooked, pull out of the oven and place another piece of parchment paper on top of the brownie. The idea here is to flatten the brownie to make it harder and more solid for the sando shell. Find a nice flat surface (i.e kitchen table) and place the brownie on it (between the parchment paper still). Take the cookie sheet and place it on top and press down to flatten the brownie.

Place brownie in freezer to cool a bit more – we don’t want the ice cream to melt on contact so a cold brownie will be better.

After a couple minutes, take the brownie out of the freezer, cut in half and spread the entire pint on one half. Take the other half and place on top of the ice cream and press down to help even out the ice cream. If the ice cream is melting at all, place the cake back in the freezer to cool it back down.

Take a knife and put it under hot water (a warm knife will cut the cake better) and cut up into bite size pieces

Serve and enjoy your food coma!

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Apple Crisp Goblets

Apple Crisp Goblets

Makes 24

For the base:

  • 24 wonton wrappers

For the apple crisp:

  • 10 cups apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tbs all-purpose flour
  • 1 tsp ground cinnamon
  • ½ cup water

For the topping:

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup dark brown sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup butter, melted
  • your favorite ice cream

Cookware:

  • mixing bowl
  • apple corer
  • potato peeler
  • 2 – 12 hole cupcake pans
  • 9”x13” pan

What to do:

  1. Preheat oven to 350° F (175° C).
  2. Spread the sliced apples evenly in the 9”x13” pan.
  3. Mix white sugar, 1 tbs flour and cinnamon and sprinkle on top of the apples.
  4. Pour water evenly over the entire pan.
  5. Combine oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together and crumble evenly over apple mixture in pan.
  6. Bake for 40 – 45 minutes.
  7. Push the wonton wrappers in the cupcake pan and fill with 1½” apple crisp squares.
  8. Top with ice cream and serve.
  9. Eat and enjoy your food coma.

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