Ice Cream Sandwich Inspired – Frozen Custard Sandwich Recipe

Today, August 8th, is officially Frozen Custard Day and we wanted to celebrate this cool and refreshing occasion with a fun ice cream sandwich inspired recipe — a Frozen Custard Sandwich recipe! YUM! Thanks to our friends at DREYER’S Frozen Custard, I was able to create a recipe with the kids on this hot summer day in Las Vegas. And although this post is sponsored by DREYER’S Frozen Custard, all opinions are my own.

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I’ve always had a love for frozen custard, and when I found out that DREYER’S created an authentically delicious frozen custard line, I was uber excited to give them a try in the freezer section at my local grocery store.

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It may look like ice cream, but one scoop and you’ll know that it’s something completely different. Inspired by the classic American treat that has been enjoyed by families for almost a century, DREYER’S Frozen Custard is rich, extra thick and creamy and made with fresh milk from local farmers, without any artificial colors or flavors. Plus, it comes in timeless flavors your entire family will fall for.

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I bought my DREYER’S Frozen Custard at our neighborhood Smith’s here in Henderson, but you can find Dreyer’s Frozen Custard in several different grocery store locations. The flavor is so creamy and sweet, yet so refreshing – I can’t wait to try all their different flavors. They offer Snickerdoodle, Salted Caramel Pretzel, Peanut Butter Pie, Chocolate Malt, Mint Cookies N’ Cream, and Old Fashioned Vanilla. YUM!!!

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In honor of Frozen Custard Day (August 8, 2015), I wanted to make something special for all of you that I’m sure you’ll love! We made Walnut Chocolate Chip Cookies FROM SCRATCH and turned them into ice cream sandwich inspired Frozen Custard Sandwiches. It is heavenly and delicious!

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The cookies came out perfect with the right amount of crunch on the outside but soft and chewy in the middle. As soon as the cookies came out of the oven, I let them cool for ten minutes and then used a mini ice cream scooper to sandwich together my Frozen Custard and warm, freshly baked cookies. You will seriously go wal-nuts over these walnut chocolate chip cookies! Hahaha!

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Enjoy! And don’t forget to pick up your favorite flavor Dreyer’s Frozen Custard in the freezer section of your local grocery store too!

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Frozen Custard Sandwich Recipe
*Please note that this makes 60 cookies. If you don’t feel like baking all 60, seal and refrigerate to bake over the next 2-days.

Ingredients:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp vanilla
1/2 tsp fresh squeezed lemon juice (from lemon)
2 eggs
3 cups semi-sweet chocolate chips
1-1/2 cup chopped walnuts
DREYER’S Frozen Custard (your flavor of choice)

Baking and Kitchen Tools Needed:
Blender or Food Processor
Electric Mixer or KitchenAid Stand Artisan Mixer
Measuring Spoons
Measuring Cups
2-Medium Bowls
Mini Ice Cream Scooper
Wooden Spatula

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Directions:
Grind oats in a food processor or blender until fine.

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Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

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Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer or KitchenAid Stand Artisan Mixer. Add the eggs and mix until smooth.

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Stir the dry mixture into the wet mixture and blend well using your dough mixer whisk (if using your KitchenAid Stand Mixer).

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Finally, add the chocolate chips and walnuts to the dough last and mix by hand until ingredients are well blended.

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For best results, chill the dough overnight in the refrigerator before baking the cookies for best texture after baking.

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Remove from refrigerator and spoon rounded 1/4 cup portions onto an ungreased cookie sheet (I used a mini ice cream scooper for this and it worked perfectly).

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Place the scoops about 2 inches apart.

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Bake in a 350°F oven for 15-18 minutes (conventional oven temperatures vary) or until cookies are light brown and soft in the middle.

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Allow to cool for 10 minutes then use a mini ice cream scooper and take one scoop of DREYER’S Frozen Custard and place in-between two warm, freshly baked cookies.

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Serve immediately to experience the textures of warm baked cookies together with frozen custard as a medley.

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Enjoy!

Ice Cream Sandwich Inspired – Frozen Custard Sandwich Recipe

Ice Cream Sandwich Inspired – Frozen Custard Sandwich Recipe

Ingredients

  • 1/2 cup rolled oats
  • 2-1/4 cups all-purpose flour
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1-1/2 tsp vanilla
  • 1/2 tsp fresh squeezed lemon juice (from lemon)
  • 2 eggs
  • 3 cups semi-sweet chocolate chips
  • 1-1/2 cup chopped walnuts
  • DREYER’S Frozen Custard (your flavor of choice)

Instructions

  1. *Please note that this makes 60 cookies. If you don’t feel like baking all 60, seal and refrigerate to bake over the next 2-days.
  2. Grind oats in a food processor or blender until fine.
  3. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
  4. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer or KitchenAid Stand Artisan Mixer. Add the eggs and mix until smooth.
  5. Stir the dry mixture into the wet mixture and blend well using your dough mixer whisk (if using your KitchenAid Stand Mixer).
  6. Finally, add the chocolate chips and walnuts to the dough last and mix by hand until ingredients are well blended.
  7. For best results, chill the dough overnight in the refrigerator before baking the cookies for best texture after baking.
  8. Remove from refrigerator and spoon rounded 1/4 cup portions onto an ungreased cookie sheet (I used a mini ice cream scooper for this and it worked perfectly).
  9. Place the scoops about 2 inches apart.
  10. Bake in a 350°F oven for 15-18 minutes (conventional oven temperatures vary) or until cookies are light brown and soft in the middle.
  11. Allow to cool for 10 minutes then use a mini ice cream scooper and take one scoop of DREYER’S Frozen Custard and place in-between two warm, freshly baked cookies.
  12. Serve immediately to experience the textures of warm baked cookies together with frozen custard as a medley.
  13. Enjoy!
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