No-Churn Ice Cream Sandwiches
Soft chocolate cookies filled with creamy no churn vanilla ice cream and rolled in mini chocolate chips. These easy homemade ice cream sandwiches are rich, smooth, and perfect for summer treats or make ahead desserts.
Ingredients
Scale
- 2 cups heavy cream, about 480 milliliters, very cold
- 1 can sweetened condensed milk, 397 grams
- 2 teaspoons vanilla extract
- 24 chocolate sandwich cookies or soft chocolate cookies
- 1 cup mini chocolate chips, about 170 grams
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract until fully combined and smooth.
- Lay 12 cookies flat on the prepared baking sheet.
- Spoon or pipe a generous layer of the ice cream mixture onto each cookie.
- Top with the remaining cookies and gently press down to spread the filling evenly.
- Freeze for at least 4 hours until firm.
- Once firm, roll the edges of each sandwich in mini chocolate chips, pressing lightly so they stick.
- Serve directly from the freezer.
Notes
- Use very cold cream for best whipping results.
- Do not overmix after adding condensed milk to keep the texture light.
- Wrap individually to prevent freezer burn.
- Freeze flat to maintain even layers.
Find it online: https://tastyze.com/no-churn-ice-cream-sandwiches/