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Homemade Ice Cream Sandwiches

Served between your favorite bakery cookies, the easy ice cream in this recipe makes an irresistible dessert. The recipe from our Test Kitchen comes together in a matter of minutes, then cools in your freezer for yummy enjoyment any time.

9 ServingsPrep: 30 min. + freezing

Ingredients

2 tablespoons sugar
1-1/2 teaspoons cornstarch
1 tablespoon butter, melted
1/2 cup 2% milk
1/2 teaspoon vanilla extract
2/3 cup sweetened condensed milk
1 cup heavy whipping cream
1 ounce semisweet chocolate, melted
18 chocolate chip or sugar cookies (3 inches)
Miniature semisweet chocolate chips, chocolate jimmies, chopped unsalted peanuts or flaked coconut, optional

Directions

In a small saucepan, combine the sugar, cornstarch and butter; stir
in milk. Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened. Remove from the heat; stir in vanilla.
Cool completely. Stir in condensed milk.
In a large bowl, beat cream until stiff peaks form; fold into milk
mixture. Divide between two freezer containers. Stir melted
chocolate into one container until well blended. Cover and freeze
both mixtures for 6 hours or until firm.
To assemble, place 1/3 cup of ice cream on the bottom of a cookie.
Top with another cookie; press down gently. If desired, roll sides
of ice cream sandwich in chocolate chips, jimmies, peanuts or

2 of 2

Homemade Ice Cream Sandwiches (continued)

Directions (continued)

coconut. Wrap in plastic wrap. Repeat. Freeze until serving. Yield:
9 servings.

Nutrition Facts: 1 ice cream sandwich (calculated without optional ingredients) equals 317 calories, 20 g fat (11 g saturated fat), 48 mg cholesterol, 132 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.