Homemade Ice Cream Sandwiches

The ultimate Summer Sweet! Ice Cream Sandwiches made with Flourless Uber-Chocolatey Cookies and Homemade 3-ingredient No Churn Strawberry Ice Cream.

Homemade Ice Cream Sandwiches

Rich, decadent tasting and beyond yummy!

Happy first day of Summer!

The sun finally returned this afternoon (after what seemed like endless rain this week) and we welcomed it with these beauties!

Homemade Ice Cream Sandwiches made with Flourless UBER-CHOCOLATEY Cookies + Homemade 3 Ingredient No Churn Strawberry Ice Cream.

Both the cookies & ice cream are made with minimal ingredients and amaaaazing in their own right… but together, they are simply divine!

Let’s start with the ice cream since that has to be made ahead and frozen.

This is my son’s recipe. He first made it last year to rave reviews so we made it again so that we can share the recipe.

It’s made with 3 simple ingredients — heavy whipping cream, sweetened condensed milk and, since my son loves strawberry ice cream, strawberries!  You could substitute any fruit you like or even use melted chocolate chips if you want even more chocolate!.

 

True, there’s not much healthy about it but I love that it’s made with only 3 ingredients and it tastes unreal!

Plus it’s super easy to make!

All you do is puree the strawberries in a blender, then mix the pureed strawberries with the sweetened condensed milk in a bowl. In the meantime, you whip the whipping cream using a stand mixer or hand mixer.  Fold the whipped cream into the strawberry mix, pour into a loaf pan and  place in the freezer to freeze.

A few tips: if you can, it’s best to chill the loaf pan that you’ll freeze the ice cream in as well as the metal mixing bowl for the whipped cream in the freezer or refrigerator for 15 minutes or so before using them.

Also, we tend to make this at night or late in the day so that it freezes overnight and we aren’t tempted to keep checking on it!

Then when you’re ready to serve it, remove from the freezer ahead of time so that it’s easier to scoop.

The texture and flavor are out of this world!

If you haven’t decided to eat all the ice cream and are still looking for the Flourless Uber-Chocolatey Cookies , we’ll keep going with the cookies!

Recipe from a friend, these cookies are a chocolate lovers dream! Fudgy, chocolatey and yummy!

As a bonus, they are naturally gluten-free and dairy-free.

Here’s what  you’ll need: powdered sugar, unsweetened cocoa powder, cornstarch, salt, eggs, vanilla extract, semi sweet chocolate chips.

And they take only 10 minutes to prep!

All you do is whisk together the dry ingredients, add the wet ingredients and fold in the chocolate chips!  The batter will be wet and fudgy.

 

Bake for 12-14 minutes… and you have the fudgy-est, chocolatey-est and yummiest cookies!

 

So if you haven’t eaten all the ice cream and cookies, put them together to make the yummiest ice cream sandwich and enjoy!

Hope you love it as much as we do!

Scroll down for the recipe and leave a comment if you try.

Recipe

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

 

 

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