If you’ve been searching for something delicious and fun dessert to make with or for the family! This recipe is it!
You can include little hands in the process of pour and measuring to crumbling cookies to taste testing at the end. I hope this recipe fulfills that sweet craving, gives you something to bond over with your family or becomes a new family favorite that you keep in your freezer.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure.
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Chocolate Chip Ice Cream Sandwich Ice Cream
Equipment
- 1 Whisk, Hand or Stand Mixer with whisk attachment if you opt to use a whisk, I suggest whisking in a chilled bowl
- 1 Metal Bowl or Mixing Bowl
- 1 Rubber Spatula
- 1 Parchment Paper
- 1 2 Quart Ice Cream container with lid or 1 quart and 1 pint container should work
Ingredients
- 16 oz Heavy Whipping Cream
- 8 oz Sweetened Condensed Milk
- 1/2 TBSP Vanilla Extract or Vanilla Bean I typically use both when I can but vanilla extract is most important for this recipe
- 1/4 tsp Sea Salt preferably any salt but iodized.
- 10 Crispy/Crunchy Chocolate Chip Cookies I use Tate's Bake Shop Chocolate Chip Cookies
Instructions
- In your bowl, pour all 16oz(or 2 cups) of heavy cream. Then whisk on medium speed for about 2-3 min until soft but almost firm peaks form. If using a chilled bowl and a whisk see notes*
- Once peaks have formed, turn mixer off and add in all 8oz (or 1 cup) of sweetened condensed milk, 1/2 TBSP of Vanilla Extract and 1/4 tsp of sea salt.
- Continue whisking on low until all ingredients are combined, this should take no more than a minute.
- Now with your hands break 6 of the cookies apart into the ice cream mixture. Then fold into the mix with your rubber spatula.
- When all cookie pieces are covered or folded into ice cream mix, Pour mixture into your Ice Cream dish or dishes. Leave about an inch to inch and a half space from the top of the container when filling. Then pat filled container on counter to remove air bubbles. Now break apart the remaining cookies on the top of your ice cream in container(s).
- Finally place a small piece of parchment paper over the top and press gently onto ice cream. Then seal with the ice cream container lid. Place in freezer for 12 hours or overnight. Then scoop and enjoy!
Here are some Important Notes:
I want you to have the most success with this recipe so here are a few tips
- Take the time to read the recipe in it’s entirety once before beginning. This not only will help build some confidence, but also help reduce the stress of “oh, shoot I should have done this first”, etc
- Mis en Place (it’s french for everything in it’s place) in other words if you take the time to pre-measure and set up or sit out your ingredients, it will take less time to execute the recipe.
- Honestly you can use whatever cookies you please but to stay true to this recipe I highly recommend using some type of CRISPY chocolate chip cookie…not a soft one
*If you have decided to use a whisk and a chilled metal bowl great. The chilled bowl is important. You can place your metal bowl in the freezer for about 20 min then pour in your heavy cream. I find tilting the bowl slightly toward you, and making a small “O” motion with your wrist helps get the whipping cream whipped fastest. Whip fast but steadily for about 5-7 min. Then when the soft peaks have formed you can softly stir in the condensed milk, vanilla and salt. Then continue to follow the recipe as usual.
Cheers to Making Memories and having fun in the kitchen!
xx Classically Faith xx
