Blow your kids' minds with these giant ice-cream sandwiches - which can serve either as a whole cake or as a cut-up treat for a summer celebration. The giant ice-cream sandwich is reminiscent of the traditional grocery store food we all love and know - but with summer flavors that will keep us licking our fingertips till the very last mouthful.

How to Make A Giant Ice-Cream Sandwich (just a reference):

• Step 1. Collect all of the ingredients.
• Step 2. Preheat the oven to 350 degrees Fahrenheit. Line two baking pans with parchment paper.
• Step 3. Prepare the cake mix according to the package directions, but add one additional egg. Repeat this procedure twice. Distribute half of the mixture equally onto one baking sheet. Half of the mixture should be poured onto the second sheet.
• Step 4. Bake it for about twenty minutes at 350 degrees F. Cool it on a wire rack.
• Step 5. Allow the ice cream to defrost to a certain extent, until it is slightly soft to the touch.
• Step 6. Wrap the baking pan in plastic wrap, which should overlap the edges and leave enough strips to thoroughly cover the pan.

If you are a fan of Turkey Hill's Strawberry Cheesecake Ice-cream Sandwiches, then you are going to adore this simple homemade variation! This handcrafted Strawberry Ice-cream sandwich is prepared with mixed sour cream and a cherry swirl sandwiched between two wheat crackers. They deserve a spot on our list of the best ice cream sandwiches with recipes.

How to Make A Strawberry Ice-Cream Sandwich (just a reference):

• Step 1. Assemble all of the components. Prepare a 9x14 inch baking pan by lining it with non-stick foil. About six or seven wheat crackers should be used to line the base of the pan. Place it aside.
• Step 2. Fold the frozen and dried berries into the cherry ice cream topping in a small dish. Place them aside too.
• Step 3. Whisk together the softened creme fraiche, sugar, and Greek yogurt, in a large mixing basin until smooth. Gently fold them in the strawberry concoction until swirly ribbons appear.
• Step 4. Evenly distribute the cream and strawberry mixture over the crackers in the prepared pan. Top it with the remaining crackers and gently press down. Ensure that they are lined up with the base crackers to facilitate separation. Freeze for a minimum of four hours.

Both children and adults will go wild for this wonderfully delectable cereal cookie ice-cream sandwich, which is stuffed with classic morning cereals. The sandwich "cookies" are made of marshmallow-bound cereal bits and filled with gum, mint white chocolate, or strawberry ice cream. They will give immense delight to anyone who has the chance to taste them!

How to make A Cereal Cookie Ice-Cream Sandwich (just a reference):

• Step 1. Coat a big sheet pan with cooking spray.
• Step 2. Melt the butter in a large skillet over low heat. When the butter is fully dissolved, add one bag of almonds and whisk until entirely smooth. Take the pan off the heat and rapidly whisk in the Fruity Pebbles until completely covered.
• Step 3. Using baking parchment or a spoon, press the mixture onto the prepared sheet pan until it is about 1/2 inch deep. Allow a minimum of 20 minutes to cool before serving. Repeat all these steps (1–3) with the remaining butter and candies to make Cocoa Pebbles and Lucky Charms.
• Step 4. Punch out circles of varying sizes using a biscuit or cookie cutter. Somewhere between the two Fruity Pebble circles, put a large scoop of gum ice cream. To make Cocoa Pebbles circles, use a large scoop of raspberry ice cream; and to make Lucky Charms circles, use a large scoop of chocolate chip ice cream. Continue making 2–3 more sandwiches for the remaining cereals.

A fried ice-cream sandwich might not actually be a sandwich in its technical terms, but this dish most certainly merits a position on our list of the best ice cream sandwiches with recipes. It is a frozen ice cream scoop that is coated in a crispy texture (or batter) and then flash-fried in boiling grease to crisp the exterior - while still retaining the coolness of the ice cream on the inside. Fried ice-cream sandwiches are an irresistible blend of velvety and crunchy textures.

How to Make A Fried Ice-cream Sandwich (just a reference):

• Step 1. Assemble the components. On a baking sheet, arrange six ice cream scoops about 4 inches in diameter. Freeze for a minimum of two hours, or until they become extremely firm.
• Step 2. Combine the cornflakes, cereal crumbles, coconut, and cinnamon in a small basin. In a crumb mixture, roll the hard ice cream balls. Re-freeze them for at least 40 minutes on the baking sheet. The remainder of the crumb mixture will be used in the next phases.
• Step 3. Beat the sugar and egg whites together in a mixing basin until frothy. Coat the covered ice cream balls with the egg mixture and then roll in the powder mixture to fully coat. Re-freeze it for about 1 hour.

While a mochi ice-cream cake is not the conventional definition of a typical ice cream sandwich, we believe it qualifies! It is a Japanese dessert constructed from sweet glutinous rice and filled with ice cream flavors ranging from vanilla to Kona coffee, tea, plum wines, and red bean. Frances Hashimoto, a Japanese-American lady, is credited with developing mochi ice cream dishes after her spouse came up with the concept of wrapping the ice cream inside a rice cake.

How to Make A Mochi Ice-cream Cake (just a reference):

• Step 1. Assemble all of the components.
• Step 2. Preheat the oven to 350°F. Line a tiny muffin tray with plastic wrap. Divide the herbal tea ice cream amongst the muffin pan wells, using a smaller ice cream scoop.
• Step 3. Refreeze the ice cream until it is firm. If you do not have a muffin shaper, you may use an egg carton coated with saran wrap to keep the ice cream spheres in shape.
• Step 4. Combine the sugar, matcha powder, and rice flour in a microwave-safe bowl. Whisk in the water until they are combined. Microwave for 1 minute, covered with plastic wrap. Stir, rehydrate, and heat it for an additional 1 minute.
• Step 5. Stir once more, cover, and microwave the mixture for extra 30 seconds to 1 1/2 minutes - or until the mochi dough becomes thick and sticky.

These mini pie ice-cream sandwiches in blue, white, and red colors look delicious and aesthetically beautiful. Anyone who looks at them will certainly want to have a bite! Add two cherries and one blueberry pie into the mixture first. After that, the whole combination is coated in chocolate chips with a decadent finish. Take a napkin with you to clean up after these sticky meals. Variations in recipes of a mini pie ice-cream sandwich are identified across different regions, which include the alterations of the overall taste.

How to make a mini pie ice-cream sandwich (just a reference):

• Step 1. Assemble the components. In a food processor, combine flour, sugar, and salt. Incorporate them by pulsing twice.
• Step 2. Evenly distribute butter bits in the food processor. Pulse until no dry flour remains and the dough forms clumps - about 25 brief pulses are sufficient.
• Step 3. Drizzle the water into the food processor while it is running, until the dough forms a ball. Break the ball into half. Each half should be formed into a disc about four inches in diameter. Refrigerate each of them - which should be securely wrapped in plastic - for at least 3 hours before rolling and baking.

This rowdy Pina Colada ice-cream sandwich delicacy combines typical dessert recipes with rounds of fresh pineapples. To prepare it, you should dip the sandwich in coconut rum and then wrap it with coconut ice cream. Put the mixture in the refrigerator for a few minutes for them to get firmer, and then drizzle the ingredients with a luscious chocolate and cocoa flake dip. These extra flavors go well with a cocktail on the deck or at the water's edge - complete with a maraschino icing on top.

How to make a Pina Colada ice-cream sandwich (just a reference):

• Step 1. Assemble all of the components. The pineapple should be peeled, sliced, and cored. In a big shallow plate, arrange these pineapple slices. Pour enough coconut rum to halfway soak the slices. Marinate the slices for 1 hour, turning them halfway through. Then the pineapple slices should be removed and softly tapped dry with kitchen towels.
• Step 2. Cut a slit in the bottom of the ice cream container. Cut and divide your ice cream into circles after removing the cover. Between two pineapple slices, you may sandwich a scoop of ice cream. Immediately freeze the blend until it becomes solid.
• Step 3. Microwave the chocolate chunks and avocado oil in 15-second intervals. Stir constantly until they are completely melted. Coat half of the frozen sandwiches with melted chocolate and toasted coconut flakes.

This delectable ice-cream taco tastes like an upgraded version of the delicious sweets you would have received as a child from the freezer box or ice cream truck. Although this recipe calls for flour tortillas, you may alternatively use waffle cone molds to make the preparation even easier.

How to make an Ice-cream Taco (just a reference):

• Step 1. Assemble the components. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Step 2. Prepare a parchment-lined baking sheet. Make six foil planks big enough to accommodate the tortillas in a taco shell configuration. Arrange them on some parchment and drape each log with tortillas.
• Step 3. In a microwave-safe bowl, melt the butter. Each tortilla should be brushed with butter. After that, sprinkle sugar on each tortilla.
• Step 4. Bake this mixture for about 10 minutes, or until it gets gently browned, on the baking sheet. Allow it to cool after you remove it from the oven. Then freeze the baking sheet for about 15 minutes, or until it is very cold. Pour the mixture onto this sheet.

The easy ice-cream sandwich cake is a refreshing summer treat for any picnic or celebration. This easy cake is made using store-bought ice cream sandwiches, so you can experiment with various flavors to create variants that appeal to the tastes of your party guests.

How to make an easy ice-cream sandwich cake (just a reference):

• Step 1. Assemble the components. Along the short border of a 9 x 13-inch pan, arrange one entire sandwich and a half sandwich side by side.
• Step 2. Arrange more slices over the bottom of the pan to cover it completely. One sandwich should be cut in half horizontally to accommodate any leftover space around the edge.
• Step 3. Fill a microwave-safe container halfway with hot fudge sauce. Leave it for about 30 seconds on high temps until the sauce is thoroughly stirred. Half of the sauce should be distributed equally between the ice cream sandwiches.
• Step 4. Drizzle the remaining whipped topping over the top. Continue layering the ice cream cones, hot fudge syrup, and whipped topping. Spray the top with sprinkles.

Italian Tartufo is the grown-up equivalent of a typical ice cream sandwich, with the wafers smashed to make a delectable shell loaded with luscious ice cream. These sandwiches are simple enough to prepare with your children on a relaxing summer day - yet still classy enough to deliver to your guests at a social gathering.

How to make Italian Tartufo (just a reference):

• Step 1. Combine the ingredients in a large bowl. Use paper towels to pat the cherries dry. Transfer them to a paper or waxed paper-lined baking tray and freeze them for 30 to 40 minutes, or until they are completely frozen.
• Step 2. Allow the ice cream to soften slightly in the refrigerator for 10 minutes. Stir your ice cream continuously until it is manageable but not fully melted -otherwise, the Tartufo flavor will be off.
• Step 3. Combine the chopped strawberries and a cup of chopped white chocolate immediately. Using a spoon, divide the mix into 8, 10, or 12 balls, depending on the size you desire.
• Step 4. Coat the balls completely with the crumbled cookies. Arrange these coated balls on a wire rack set over a baking sheet that is lined with parchment or wax paper. Freeze them for about 3 hours or until they get very hard.