Homemade Ice Cream Sandwiches Recipe
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.
- 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
- 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 coconut. Wrap in plastic wrap. Repeat. Freeze until serving. Yield: 9 servings.
Originally published as Homemade Ice Cream Sandwiches in Cooking for 2 Summer 2006, p9
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