Ice cream sandwiches

This indulgent ice cream sandwich combines creamy no-churn vanilla ice cream with perfectly chewy chocolate chip cookies for the ultimate summer treat. The contrast of cool, silky ice cream against warm, tender cookies creates pure dessert bliss. Personalize your creation with delightful toppings – crunchy honeycomb pieces, colorful sprinkles, or toasted chopped nuts – for added texture and flavor that makes each bite uniquely yours.

By Terri Mercieca
From Saturday Kitchen

Ingredients

No Churn Ice Cream

• Whole milk: 50 ml / 2 fl oz (preferably Jersey milk if available)
• Golden syrup: 20 g / ½ oz
• Skimmed milk powder: 20 g / ½ oz
• Sea salt: pinch
• Double cream: 300 g / 10½ oz
• Condensed milk: 150 g / 5½ oz
• Evaporated milk: 50 g / 1¾ oz
• Vanilla pod (seeds only): 1

Chocolate Chip Cookies

• Butter: 150 g / 5½ oz
• Light brown sugar: 120 g / 4½ oz
• Golden caster sugar: 120 g / 4½ oz
• Free range egg: 1 (around 55 g)
• Plain flour: 255 g / 9 oz
• Bicarbonate of soda: 1 tsp
• Baking powder: 1 tsp
• Sea salt flakes: 1 tsp
• 70% dark chocolate chips: 150 g / 5½ oz

To Serve

• Sprinkles: to decorate
• Crumbled honeycomb: to decorate

Method

No Churn Ice Cream

1. Prepare the Container: Place a large, lidded container in the freezer to chill.
2. Make the Milk Mixture: In a small saucepan over low heat, combine whole milk, golden syrup, skimmed milk powder, and sea salt. Whisk until the milk powder dissolves. Pour into a jug and cool in the fridge.
3. Whip the Cream: In a stainless-steel bowl, combine double cream, condensed milk, evaporated milk, and vanilla seeds. Using a hand-held electric whisk or stand mixer, whisk until soft peaks form.
4. Combine Mixtures: Check the milk mixture’s temperature; it should be 10–15°C (50–60°F). Pour it into the whipped cream mixture and whisk until soft peaks re-form, incorporating air for a creamy texture.
5. Freeze: Pour the mixture into the chilled container and freeze for at least 4 hours or overnight.

Chocolate Chip Cookies

1. Preheat Oven: Preheat the oven to 195°C (175°C fan / Gas 4). Line two baking trays with baking paper.
2. Make the Dough: In a large bowl, beat butter and both sugars with a hand-held electric whisk or stand mixer for about 3 minutes until combined. Add free range egg and mix until fully incorporated.
3. Add Dry Ingredients: Stir in plain flour until a dough forms. Fold in dark chocolate chips until evenly distributed.
4. Shape and Bake: Shape the dough into cookies and place them on the baking trays. Sprinkle with sea salt and bake for 9 minutes. Let cool for a few minutes before transferring to a wire rack to cool completely.

Assemble Ice Cream Sandwiches

1. Create Sandwiches: Place 2 cookies on a sheet of greaseproof paper. Scoop ice cream onto one cookie and top with another cookie.
2. Add Toppings: Roll the sides of the ice cream sandwiches in your chosen toppings.
3. Freeze: Keep the assembled sandwiches in the freezer until ready to serve