Drumstick® Ice Cream Sandwiches

Products Used

Ingredients

  • 3 cups heavy cream
  • 2 cups half and half
  • 1 2/3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 vanilla bean, halved and scraped or 1 teaspoon pure vanilla extract or paste
  • 20 waffle-style cookies
  • 12 ounces semi-sweet chocolate, chopped
  • 2 cups chopped honey roasted peanuts

      Directions

      1. Combine cream, half and half, and sugar in medium saucepan. Cook over medium-low heat, until sugar is dissolved, stirring frequently, about 2-3 minutes.
      2. Remove from heat and add in vanilla bean or paste. Chill in freezer for 30 minutes before placing in an electric ice cream maker.
      3. When ice cream base has cooled, pour it into ice cream machine and churn according to manufacturer's instructions.
      4. When finished churning, transfer to an airtight container. Allow ice cream to harden in freezer for at least 1-4 hours.
      5. To assemble, use a large ice cream scoop; place one scoop of frozen ice cream on top of a waffle-style cookie. Spread ice cream as flat as you can, then place another cookie on top, creating a sandwich. Repeat this process with all the cookies.
      6. Place ice cream sandwiches on a tray, and put back in the freezer for 30 minutes.
      7. In a medium bowl, melt chocolate in microwave in 30 second increments, stirring after each until chocolate is melted and smooth.
      8. Remove sandwiches from freezer. Dip 1/4 of each sandwich into melted chocolate, tapping off any excess. Immediately coat chocolate in chopped nuts and place back on the tray. Repeat with all sandwiches.
      9. Place them back in freezer for 15 minutes to freeze chocolate.
      10. Wrap each sandwich tightly in cling wrap, and store up to 1 month in freezer.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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