Homemade Ice Cream Sandwiches
Homemade Ice Cream Sandwiches are chocolate cookies with a layer of creamy homemade vanilla ice cream in between for a delicious frozen treat!
Servings: 12 ice cream sandwiches
Calories: 468kcal
Ingredients
Ice Cream
- 2 cups (476 g) heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Sandwich Cookie
- 1¼ cups (156 g) all-purpose flour
- ⅓ cup (39 g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
Ice Cream
- Line a 9x13-inch pan with parchment paper, including up the sides. Set aside.
- To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
- In a medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of whipped cream.
- Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
- Pour the mixture into the lined 9x13-inch pan and freeze for at least 3 hours, or until fully set up.
Sandwich Cookies
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt.
- In a separate large mixing bowl add butter and both sugars. Beat with an electric mixer until creamy. Add in the egg and vanilla and continue mixing until combined.
- Slowly add the dry mixture into the wet mixture until combined. Do not over mix.
- On a large sheet of parchment paper, roll out the dough to a 12x15-inch rectangle, about ⅛-inch thick. Place it into the refrigerator to chill for 25-30 minutes, or until firm.
- Preheat oven to 350°F.
- When firm, cut out 4x2-inch rectangles and place them on the parchment paper-lined baking sheets. (Using a 4x2-inch paper template is helpful when cutting.) Use a toothpick to poke a few holes in the surface of the dough rectangles. With the excess dough, re-roll it and place it back into the refrigerator for another 25-30 minutes. Cut out another batch of 4x2-inch rectangles and poke a few holes. Repeat with the rest of the dough. You should be able to get a total of 24 rectangles cut.
- Bake 8-10 minutes, or until the edges are firm. The center will still be a little soft. Cool completely.
Assembly
- Cut the ice cream into 12, 4x2-inch rectangles.
- Set out one cookie, place a rectangular block of ice cream on top, and top with another cookie. Place on parchment paper-lined sheet pan. Repeat with the remaining cookies and ice cream.
- Cover the ice cream sandwiches with a sheet of plastic wrap. Freeze for 8 hours, up to overnight.
Nutrition
Calories: 468kcal