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Homemade Vanilla and Chocolate Ice Cream Sandwiches

 Homemade Vanilla and Chocolate 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


  • 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.

2 of 2

Homemade Vanilla and Chocolate Ice Cream Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional 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.