Cookie Ice Cream Sandwiches
An easy recipe for Cookie Ice Cream Sandwiches using homemade ice cream
Ingredients
Ice Cream
- 14 oz can of sweetened condensed milk
- 1 tsp vanilla
- 10 oz bag mini chocolate chips 1/2 cup in ice cream
- 2 cups heavy whipping cream
Cookies
- 12 Le Petit Ecolier cookies
Instructions
- Line an 11x7 glass pan with parchment paper. Hold the paper in with binder clips. If you wish to use a larger pan, you will need more cookies!
- Line the pan with even rows of cookies, chocolate side UP. I used 12 cookies: 3 across and 4 down. They fit perfectly.
- In a medium bowl, combine the sweetened condensed milk, vanilla, and 1/2 cup of chocolate chips. Stir to combine.
- Using the whisk attachment, beat two cups of heavy whipping cream until stiff peaks form, about 2 minutes on medium high speed. Be careful not to whip too much or you will make butter.
- Fold the whipped cream into the sweetened condensed milk until completely combined.
- Spread the ice cream mixture evenly over the cookies. If you use this size pan, you will have extra that you can freeze as ice cream.
- Top with an even layer of cookies in the same pattern as those on the bottom. This time, the chocolate will face DOWN.
- Cover with aluminum foil and freeze until firm, about 8 hours.
- When the ice cream is frozen, lift everything out using the edges of the parchment paper.
- Cut into individual sandwiches.
- Pour the remaining chocolate chips into a dish. I used a pie plate. Roll the sides of the ice cream sandwiches in the chocolate chips.
- Return to the freezer until ready to eat.
Notes
NOTE: Two boxes of Le Petit Ecolier cookies have twelve cookies.