Ice cream sandwiches
No-churn vanilla ice cream served between two chocolate chip cookies is the ultimate summer dessert. Try decorating yours with your favourite ice cream toppings - like honeycomb, sprinkles or chopped nuts.
For this recipe you will need a hand-held electric whisk or stand mixer and a thermometer.
Ingredients
For the no churn ice cream
- 50ml/2fl oz whole milk, preferably Jersey milk if available
- 20²µ/½´Ç³ú golden syrup
- 20²µ/½´Ç³ú skimmed milk powder
- pinch sea salt
- 300²µ/10½´Ç³ú double cream
- 150²µ/5½´Ç³ú condensed milk
- 50²µ/1¾´Ç³ú evaporated milk
- 1 vanilla pod, seeds only
For the chocolate chip cookies
- 150²µ/5½´Ç³ú butter
- 120g/4½oz light brown sugar
- 120g/4½oz golden caster sugar
- 1 free range egg (around 55g)
- 255g/9oz plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp sea salt flakes
- 150²µ/5½´Ç³ú 70% dark chocolate chips
To serve
- sprinkles, to decorate
- crumbled honeycomb, to decorate
Method
To make the no churn ice cream, place a large, lidded container in the freezer to cool.
Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.
In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.
Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.
Pour into your chilled container and freeze for at least 4 hours or overnight.
To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper.
Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined.
Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed.
Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely.
To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve.
