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Chocolate Ice Cream Sandwich Squares

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Treat the family to chocolate ice cream sandwiches on a hot summer day.

I would be lying if I said my family didn’t love ice cream. We all have our favorite flavors. My oldest loves vanilla, my husband’s pick is strawberry, my youngest and I will always pick mint chocolate chip. Now, that’s not to say we won’t buy or order other flavors from time to time. For that reason, we love these chocolate ice cream sandwich squares.

These chocolate ice cream squares came about because I wanted an ice cream sandwich but didn’t feel like making cookies. I searched the pantry and found a sleeve of graham crackers. I usually have one or two different flavors of ice cream in the freezer so I made them with what we had.

Chocolate Ice Cream Sandwich Squares can be customized with any favorite ice cream flavors.

Then recently, I stumbled upon Star Wars novelty ice cream. We are big Star Wars fans. I made galaxy bark for birthday favors a few years ago. It’s a sort of chocolate vanilla ripple with chocolate chunks. My boys loved it and asked to make the chocolate ice cream sandwich squares.

I used milk chocolate chips because it’s what we like. Feel free to use semi-sweet or bittersweet. If you choose to use white chocolate, use a good quality white chocolate. I find certain brands of white chocolate don’t melt as well.

These would also be delicious with homemade ice cream such as nutty cookies and cream or fresh coconut ice cream.  Did you know it was National Ice Cream Month? Check out the great ice cream recipes below. Thank you to Jolene from Jolene’s Recipe Journal for hosting. Since it’s National Ice Cream Month we can’t forget milkshakes. Cool off with my fresh peach milkshake.

 

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Chocolate Ice Cream Sandwich Squares

Yield: 8 - 10 Sandwich Squares

Chocolate Ice Cream Sandwich Squares

Ingredients

  • 1 sleeve of graham crackers, broken in half
  • 3/4 cup milk chocolate chips
  • Ice cream, your favorite flavor

Instructions

  1. In the top of a double boiler, melt chocolate chips over simmering water.
  2. Once melted, using a small offset spatula, spread a layer of chocolate on one side of each graham cracker. Place on a baking sheet, chocolate side up, and refrigerate until set.
  3. When ready to serve, place a scoop of ice cream on half of the chocolate coated graham crackers. Top with remaining halves and serve or freeze until serving.
  4. Wrap leftovers in plastic wrap and keep frozen.
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Treat your family to chocolate ice cream sandwich squares. Use everyone's favorite flavor.

 

 

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Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of this pull apart cinnamon coffee cake with chocolate glaze. All opinions are my own.

 

Pull Apart Cinnamon Coffee Cake with Chocolate Glaze will complete your brunch table.

 

For me, brunch is not complete with out pastries, danish or coffee cakes. This pull apart cinnamon coffee cake with chocolate glaze will delight your family and friends. It’s full of chocolate, soft on the inside and a little crunch from the cinnamon sugar coating on the outside. It will definitely satisfy your sweet tooth without being overly sweet.

 

Pull apart cinnamon bread with chocolate glaze is an easy brunch dish. It's also perfect for breakfast any day of the week.

 

This is one of the easiest coffee cakes you’ll ever make. There are no eggs, no yeast, little kneading. I had it in the oven within about 10 minutes of starting to make it. Kids will enjoy getting in the kitchen to roll the dough into balls and dip them into the butter and cinnamon sugar. I was stressing about getting the pieces arranged just right in the 9-inch pan but as it turns out, the spaces quickly fill in as this bakes. So just space them out a bit, don’t let them touch, and the magic of baking will do the rest.

It pulls apart easily and each little piece doesn’t really stick to the one next to it, making it convenient for little hands.

 

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Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

Ingredients

  • Cinnamon Sugar
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup sugar (I used Imperial Sugar)
  • Coffee Cake
  • 1/3 cup butter, cold and cut into pieces
  • 1/4 cup sugar (I used Imperial Sugar)
  • 2 cups all-purpose flour plus extra for kneading
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 2/3 cup milk
  • 1/2 teaspoon LorAnn's Buttery Sweet Dough Bakery Emulsion
  • 1/4 cup butter, melted
  • Chocolate Glaze:
  • 1/2 cup sifted confectioners' sugar (I used Imperial Sugar)
  • 1 tablespoon cocoa
  • 3 - 4 teaspoons milk

Instructions

  1. PREHEAT oven to 375° F. Lightly grease a 9-inch-round cake pan. Melt 1/4 cup butter in small, microwave-safe dish until just melted and set aside. Combine 2/3 cup granulated sugar and cinnamon in another small bowl, set aside.
  2. In a mixing bowl combine flour, 1/4 cup granulated sugar, baking powder and salt. Using pastry blender cut in 1/3 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk and buttery sweet dough bakery emulsion and stir until dough holds its shape. Transfer dough to lightly floured board. Knead dough 8 - 10 times and form into a ball, flatten to about 1-inch thick. Cut into 4 wedges and then cut each wedge into four equal pieces. You should have 16 pieces. Roll each piece into a ball.
  3. Roll each ball in melted butter and then in cinnamon-sugar mixture. Arrange in prepared pan.
  4. Bakefor 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Carefully invert onto wire rack. Cool slightly. Invert again onto serving platter. Drizzle with chocolate glaze. Serve warm.
  5. FOR GLAZE:
  6. Combine all glaze ingredients in small bowl stirring until smooth and drizzling consistency. Drizzle over warm coffee cake.
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Other BrunchWeek Recipe Ideas:

Dad’s Favorite Blueberry Pancakes

Hash Brown Potato Pie

Shared at Weekend Potluck

 


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make

Shared at Weekend Potluck

Pull apart cinnamon bread with chocolate glaze is an easy brunch dish.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.

 

 

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Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Individual Warm Chocolate Truffle Cakes

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Individual warm chocolate truffle cakes are perfect for any occasion.I love individual desserts for a few reasons. First, it’s always fun to get your very own dessert. Second, it’s portion control and third, there are no tempting leftovers. These individual warm chocolate truffle cakes are rich and delicious but not too heavy to indulge in after a meal. That makes them ideal for dessert after a holiday meal like Easter.

These individual warm chocolate truffle cakes are really a chocolate lover’s dream come true and if you like truffles, you will definitely enjoy this dessert. It’s a fairly dense cake but moist with a melt in your mouth texture.

Make this dessert not only for Easter, but it’s perfect for Valentine’s Day, Mother’ Day or a small birthday celebration. I just lightly dusted them with confectioners’ sugar but you could top them them with fresh berries and whipped cream was well.

Other recipes on the blog with individual servings include this delicious apple crisp, these chicken pot pies, swiss and asparagus tarts, and individual skillet chocolate chip cookies.

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Individual Warm Chocolate Truffle Cakes

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 4 individual servings

Individual Warm Chocolate Truffle Cakes

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 1/2 cup plus 3 tablespoons sugar, plus more for dusting
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting

Instructions

  1. In a small saucepan combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly. Remove from heat and set aside to cool.
  2. In a medium bowl combine sugar, cornstarch and salt. In a separate bowl whisk together eggs, yolks and vanilla.
  3. Add egg mixture to sugar mixture whisking to combine.
  4. Stir chocolate mixture into egg mixture. Refrigerate mixture 2 hours.
  5. Preheat oven to 350 degrees F. Spray 4 (6 ounce) ramekins with nonstick cooking spray, dust with sugar. Spoon approximately 1/2 cup batter into each ramekin.
  6. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes before dusting with confectioners' sugar.
  7. Serve immediately.
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Easter Week Recipes

Wednesday Easter Week Recipes


Individual warm chocolate truffle cakes are perfect for any occasion.

Chocolate Nonpareil Drops

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Valentine nonpareils make a sweet treat for your sweetheart.I come by my love of nonpareil candies naturally. My Mom loved nonpareils. Some may think of them as sprinkles but they are different. Sprinkles, or jimmies as some people call them, are the longer candies used to decorate cakes and cookies. Nonpareils are round.

As a child, whenever my Mom took me to the movies, I would pick the sno-caps for my movie munchie. I still love them to this day. My husband is a big fan as well. Every holiday season he orders some from his favorite candy shop in Pennsylvania. This one was no exception.

So to celebrate national chocolate month I decided to recreate this favorite candy. Plus, I thought they would be cute for Valentine’s Day. I packaged a few in a cellophane bag and left them on each of my boys desks for them to find when they returned home from their day at school. They are really easy to make and bring smiles to all who enjoy them. My chocolate mixed nut clusters were a hit over the holidays I decided I needed more easy candy type posts. Once you get the hang of melting chocolate there is no end to what you can make. Two keys are being patient when melting and using a rubber spatula to stir the chocolate. I never use a wooden spoon to stir chocolate because moisture can linger and moisture is the enemy of melting chocolate.

Enjoy these candies as well as the other recipes from my blogger friends.

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Chocolate Nonpareil Drops

Chocolate Nonpareil Drops

Ingredients

  • 1 (11.5 ounce) bag milk chocolate chips
  • 1 teaspoon shortening (I used Crisco)
  • 1 (3 ounce) jar of Valentine nonpareils

Instructions

  1. In a heavy sauce pan over low heat combine the bag of milk chocolate chip along with the shortening. Stirring occasionally, with a rubber spatula, as it melts. Do not rush this process.
  2. In a small baking sheet or glass baking dish, add the nonpareils to the bottom to cover. You will not need the entire jar.
  3. Once the chocolate has melted, drop by teaspoonfuls onto the nonpareils, about 1 - 2 inches apart. Add more nonpareils if necessary. Repeat with remaining chocolate.
  4. Refrigerate on pan until chocolate is set. Store in single layer in the refrigerator.

Notes

Use other holiday colored nonpareils for different holidays.

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Valentine nonpareils make a sweet treat for your sweetheart.

Chocolate Orange Blossoms

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I have never made blossom cookies before and now I’m wondering where they’ve been all my life. I’ve seen them but never had one, so I knew what they were. Classic blossoms are peanut butter in flavor but I was making these for a school party and didn’t want any nuts or nut products.

Since many people associate orange with the holidays, I decided to add a bit of orange zest to the batter for that hint of citrus. You know the orange is there but it’s not overwhelming at all. I must say that blossom cookies are a favorite for many folks. I have never made them before but have enjoyed them on occasion.

Sometimes when you mess with a classic it’s a fail. Not this time. The orange is a win. I do want to share a tip. Before you put the first batch in the oven unwrap all of the kisses. A good task for kids, by the way. When you gently press the kiss into the cookie you want it to be warm so the kiss will melt into the cookie a bit making it stick. Unwrapping the kisses is not something you want to be doing as the cookies come out of the oven.

 

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Chocolate Orange Blossoms

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 4 dozen cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar for rolling
  • 48 milk chocolate Hershey Kisses

Instructions

  1. In a large bowl combine 1/2 cup sugar, brown sugar, cocoa, shortening and butter; beat until light and fluffy. Add orange peel, vanilla and egg; blend well. Add flour, baking soda and salt. Cover with plastic wrap and refrigerate 1 hour for easier handling.
  2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls, using a scoop, roll in sugar. Place 2 inches apart on parchment lined baking sheets.
  3. Bake at 375 degrees F. for 10 to 12 minutes or until set. Immediately top each cookie with a Hershey Kiss, pressing firmly so cookie gently cracks around edges. Remove fro cookie sheets to cooling racks to cool completely.

Notes

Adapted from Pillsbury Best Cookie Cookbook

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Fire up the oven, soften the butter and let's bake for the holiday.

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Enter below.

Nielsen-Massey

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

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Chocolate orange blossoms are a delicious update to an old classic.

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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