What is ICE CREAM SANDWICH?
Ice cram sandwich is a dessert, solidified and sweet comprising of frozen yogurt between two wafers, treats, or other comparative bread.
INGREDIENTS:
1/2 container (1 stick) unsalted butter, liquefied, in addition to additional for pan
1/2 container sugar
1 teaspoon pure vanilla concentrate
1/2 teaspoon salt
1/2 container universally handy flour, (spooned and leveled)
1/4 container unsweetened cocoa powder
2 pints frozen yogurt / ice cream (any flavor), relaxed
PREPARATION:
Preheat oven to 350.
Butter a 15-by-10-inch jam roll pan; line with material paper, leaving a 2-inch overhang on the two shorter sides.
In a medium dish, whisk together spread and sugar until joined; whisk in egg, vanilla, and salt until consolidated.
Include flour and cocoa, and blend just until smooth. Spread in arranged baking pan. Heat until cake is dry to the touch and edges start to pull far from the sides, 10 to 12 minutes. Cool totally in pan.
Utilizing paper overhang, lift cake onto a work surface. With a serrated blade, divide across. Place one portion of cake, level side down, on a vast bit of plastic wrap.
Spread with ice cream, then top with staying half of cake, level side up. Return i sandwich toce cream to baking pan/skillet, and wrap firmly in plastic. Solidify until firm, around 2 hours.
Unwrap sandwich; utilizing a serrated blade, cut into 8 rectangles, wiping off cutting edge between every cut.
Note: Serve this dessert promptly.
Ice cram sandwich is a dessert, solidified and sweet comprising of frozen yogurt between two wafers, treats, or other comparative bread.
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| Ice Cream Sandwich |
INGREDIENTS:
1/2 container (1 stick) unsalted butter, liquefied, in addition to additional for pan
1/2 container sugar
1 teaspoon pure vanilla concentrate
1/2 teaspoon salt
1/2 container universally handy flour, (spooned and leveled)
1/4 container unsweetened cocoa powder
2 pints frozen yogurt / ice cream (any flavor), relaxed
PREPARATION:
Preheat oven to 350.
Butter a 15-by-10-inch jam roll pan; line with material paper, leaving a 2-inch overhang on the two shorter sides.
In a medium dish, whisk together spread and sugar until joined; whisk in egg, vanilla, and salt until consolidated.
Include flour and cocoa, and blend just until smooth. Spread in arranged baking pan. Heat until cake is dry to the touch and edges start to pull far from the sides, 10 to 12 minutes. Cool totally in pan.
Utilizing paper overhang, lift cake onto a work surface. With a serrated blade, divide across. Place one portion of cake, level side down, on a vast bit of plastic wrap.
Spread with ice cream, then top with staying half of cake, level side up. Return i sandwich toce cream to baking pan/skillet, and wrap firmly in plastic. Solidify until firm, around 2 hours.
Unwrap sandwich; utilizing a serrated blade, cut into 8 rectangles, wiping off cutting edge between every cut.
Note: Serve this dessert promptly.
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