Homemade Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
The ultimate Summer dessert! Homemade Ice Cream Sandwiches made with the easiest Flourless Uber-Chocolatey Cookies and Easy Overnight No Churn Strawberry Ice Cream. The Cookies and Ice Cream are individually easy to make and amazing.... together they are simply dreamy!
Author:
Recipe type: Desserts, Summer, Cookies
Cuisine: Gluten-Free, Vegetarian
Serves: 5 ice cream sandwiches
Ingredients
Flourless Uber-Chocolatey Cookies
  • 3 cups powdered sugar
  • ¾ cup unsweetened cocoa powder (gluten-free)
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips ( or semi sweet chocolate chips)
Overnight No Churn Strawberry Ice Cream
  • 1 pint Heavy Whipping
  • 1 14oz can Sweetened Condensed Milk
  • 1 16oz (1 lb) containter fresh strawberries, rinsed, ends cut off
  • a metal loaf pan approximately 5½ x 10½ inches
Instructions
Flourless Uber-Chocolatey Cookies
  1. (prep time: 10 minutes, cook time 10-12 minutes, approximately 10-12 3 inch cookies)
  2. Preheat oven to 350 degrees F and line two baking sheets with parchment paper
  3. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt. ( I used the whisk attachment of a stand mixer)
  4. Add egg whites, egg and vanilla and mix until well combined. (using the paddle attachment of a stand mixer)
  5. Fold in chocolate chips.
  6. Drop dough by the spoonfuls onto prepared baking sheets, spacing cookies approximately 2 inches apart as they will spread.
  7. Bake 10-12 minutes or until puffed and crackled.
  8. Let cool for 5-10 minutes, then remove to wire rack and let cool completely.
  9. Stores well in airtight container, at room temperature for several days.
Overnight No Churn Strawberry Ice Cream
  1. (Prep time: 10 minutes Freeze: 6 hours - overnight)
  2. Place your metal mixing bowl for the whipped cream and the loaf pan for the ice cream in the freezer to chill for 15 minutes or longer. You could also place them in the refrigerator for 30 minutes.
  3. Place strawberries in a blender and blend until pureed and liquid-y
  4. Place pureed strawberries and sweetened condensed milk in a large mixing bowl and stir to combine.
  5. Pour heavy whipping cream into the chilled metal bowl of a stand mixer (or large bowl if using a hand mixer), using the whisk attachment, whisk on medium-high speed until "turns to whip cream", approximately 2-3 minutes. Tips: You'll know it's whipped enough when you lift the whisk or beaters out from the bowl and a slightly sturdy peak forms on them. It won’t be too soft and liquid-y, it won’t be heavy and curdled. If you're unsure, stop the mixer and take a look as you go.
  6. Gently fold whipped cream into the strawberry mixture.
  7. Pour entire ice cream mixture into the chilled loaf pan and freeze overnight or about 6-8 hours until frozen.
  8. Tip: when ready to serve, remove ice cream from freezer about 5 minutes ahead of time so make scooping easier.
Ice cream sandwiches
  1. Scoop ice cream into a 2½ - 3 inch circle cookie cutter and form into a circle form.
  2. Holding cookie in one hand flat side up place ice cream and top with second cookie flat side down.
  3. Enjoy!
  4. Holding the cookie flat side up
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/homemade-ice-cream-sandwiches/