Candy Corn. Candy Corn Pumpkins. The look is so quintessential Halloween.
These candies are unavailable in Sweden (and unknown) but, I’ve been on a quest to create something with their color and shape. This is one item that usually makes it into my suitcase but, somehow they were missed during my recent flash weekend in NYC (and here.) This past Summer, the kids and I made ice cream sandwiches regularly. Have you ever tried to make these treats, too? There’s something just amazingly indulgent about a traditional crisp, chocolate cookie cookie in combination with creamy ice cream. Yum! Although for me, candy corn is where it’s at for this holiday, I think our Swedish friends would much prefer ice cream and we hope that you might enjoy adding these to your season, too! Happy Making and wishes for a wonderful week. Click below for full recipe…
Halloween Ice Cream Sandwiches
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
3 pints of different ice cream (1 pint vanilla + 1 pint lemon sorbet + 1 pint mango sorbet*)
Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with baking paper leaving some paper over lapping the edges.
Whisk together butter and sugar until combined; add beaten egg, vanilla, and salt until well combined. Add flour and cocoa: mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch but be careful not to over bak approximately 10 to 12 minutes. Cool completely in pan.
Using the paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread one half with the vanilla ice cream and the other half with the mango. Working quickly, carefully spread the middle lemon sorbet. Carefully place the vanilla layer on top of the lower lemon and mango layer. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
Unwrap ice cream sandwich. Using a serrated knife, cut this into long rectangles and then, triangles for a candy corn. Clean the blade off between slices. Serve immediately or freeze in enclosed container.