Recipes for Ice Cream-Inspired Treats

Peppermint Chocolate Ice Cream Sandwiches
We all enjoyed it as kids—chilled ice cream sandwiched between crunchy cookies. Bring back this ice cream truck favorite with a twist of grown-up gourmet. Our combination of double-chocolate cookies and vanilla ice cream kissed with mint is the perfect anytime treat. Make the cookies a day ahead and consider freezing for the ideal chilled treat.

Double-Chocolate Cookies

INGREDIENTS
1 1/4 cups margarine, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Consider adding: walnuts, caramel chips or crushed peppermint.

1. Preheat oven to 350°F.
2. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time, then stir in the vanilla.
3. In a separate bowl, combine the flour, cocoa, baking soda and salt, then gradually stir into the creamed mixture.
4. Once combined, fold in the chocolate chips.
5. Spoon the batter into one-inch rounds and place on an ungreased cookie sheet.
6. Place the sheet in the oven and bake for 8-10 minutes. Transfer the cookies to a wire cooling rack and let stand for 10 to 15 minutes before adding the White Peppermint Ice Cream (see recipe below).

White Peppermint Ice Cream

INGREDIENTS
16 ounces vanilla ice cream, slightly softened
1 1/2 teaspoons peppermint extract

1. Scoop the softened ice cream into a medium-sized mixing bowl.
2. Add 1 1/2 teaspoons peppermint extract and stir until incorporated.
3. To complete your Peppermint Chocolate Ice Cream sandwiches, add a small scoop of ice cream on the flattened side of a cooled cookie. Top ice cream with a second cookie and press gently but firmly to create sandwich.

Tip: Save your ice cream sandwiches for another occasion by wrapping each in parchment paper and storing them in the freezer. The paper will prevent the ice cream from dripping and keep your treats tasting fresh.

Ice Cream Cone Cupcakes
Sweet, portable and creative, these devil’s food cupcakes nestled into ice cream cones are the perfect cure for the common birthday cake. Whether you’re baking them for a celebration or just because, let your loved ones add their own signature touch with Creamy Marshmallow Frosting and a variety of toppings, like cookie crumbles and colorful sprinkles.

INGREDIENTS
1 box Devils Food Chocolate Cake Mix
1/4 cup oil (follow package instructions)
1 cup water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Optional Toppings: chocolate cookie crumbles, sprinkles, chocolate chips
Consider Substituting: 1/3 cup room temperature brewed coffee for a robust, gourmet flavor.

1. Preheat oven to 350°F.
2. Prepare devils food chocolate cake mix according to package instructions.
3. Once mixed, beat the mixture on high speed for 2 minutes. Add the eggs, then beat on high speed for an additional 2 minutes.
4. Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full.
5. Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Frost with Creamy Marshmallow Frosting (see recipe below) and decorate with your choice of toppings.

Creamy Marshmallow Frosting

INGREDIENTS
1/2 cup sugar
2 tablespoons water
1/2 teaspoon vanilla
2 egg whites
2 cups (one 7-ounce jar) marshmallow cream topping

1. Boil 6-8 ounces of water in a medium-size saucepan. In a small heat-proof mixing bowl, combine the sugar, egg whites and water, then place the bowl on top of the saucepan to create a double boiler.
2. Use an electric mixer to whip the mixture until soft peaks form. Add the marshmallow cream and continue beating into stiff peaks. Remove from heat.
3. Blend in the vanilla extract on low speed. Use a spoon to frost your Ice Cream Cone Cupcakes.

Whether it’s cold and creamy ice cream sandwiched between cookies, or a chocolaty treat that puts a spin on the usual ice cream cone, indulging in sweet summertime treats has never been quite so simple and fun.

*Do not use on unfinished, oiled, or waxed wooden boards, non-sealed tiles or carpeted floors.