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Chocolate Chip Ice Cream Sandwich Ice Cream

Y'all! When I say this is a the best Chocolate Chip Ice Cream Sandwich recipe! I mean it. Think chocolate chip cookies with a scoop of vanilla ice cream scooped on top sandwiched between another cookie. But in a scoop-able form! Literally every thing you love about an ice cream sandwich without the mess. You can enjoy it, on a cone in a cup or even out of the tub if that's what you like! 5 simple ingredients for a ice cream tub full of memories!
I do want to note that this recipe base is adapted from @sabrinastavenjord on instagram.
Course Dessert
Prep Time 30 minutes
Total Time: 12 hours 30 minutes
Servings 12
Calories 315kcal
Cost $15-20

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!
    Chocolate Chip Ice Cream Sandwich Ice Cream