Cookie ice cream sandwiches are delicious and easy to make, loved by both adults and children. You can leave them simple or, as I did, coat them with dark chocolate and add some hazelnut crumbs. If you like, you can coat them with white chocolate and decorate with pistachio crumbs or colorful sprinkles, so you can get creative as you wish. The homemade cookie ice cream sandwiches can be stored for several months in the freezer. Once divided, I keep them in a bag or you can put them in a plastic container or wrap them individually with cling film. I used fairly large dry cookies, and 7 cookies fit perfectly in the 12×4-inch loaf pan (like this HERE). I used lactose-free condensed milk because it has a caramel flavor and is much tastier and more flavorful than the classic one, but you can easily use the traditional version. If you love homemade ice creams, check out all my ice cream recipes, I’m sure you’ll find a recipe to try. Now let’s see how to make the cookie ice cream sandwiches, and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Rest time: 12 Hours
Preparation time: 10 Minutes
Portions: 7
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing the cookie ice cream sandwiches

14 dry cookies
200 ml fresh whipping cream
100 ml condensed milk
2 tablespoons Nutella®
100 g dark chocolate
as needed hazelnut crumbs (optional)

Tools

1 Loaf Pan
Electric Whisk

How to prepare the cookie ice cream sandwiches

Let’s start preparing the chocolate cookie ice cream sandwiches, pour the cream into a bowl and whip it slightly with the electric whisk,
then add the condensed milk
and continue whipping until you get a fluffy and whipped mixture.
Line the pan with parchment paper and arrange the cookies with the top facing down,
Pour the cream
and spread it over all the cookies.
Soften the Nutella for a few seconds in the microwave or in a bain-marie and pour it onto the cream with a teaspoon,
helping yourself with a fork, swirl the Nutella. If you prefer a more homogeneous cream, you can add the Nutella to the cream and work it with the whisk before pouring it over the cookies. I preferred them swirled and not having a homogeneous cream.
Cover with the remaining cookies and place in the freezer for 12 hours.
Melt the dark chocolate in a bain-marie and pour it into a glass or cup. Now work as quickly as possible so as not to melt the ice creams. Retrieve the pan from the freezer, extract the ice creams using the parchment paper,
and cut the ice creams at the junction of the cookies.
Pass the ice creams over the melted dark chocolate, you can coat them on one side or both as you prefer.
Place the ice creams on a sheet of parchment paper,
sprinkle them with hazelnut crumbs and immediately place them back in the freezer, so the ice cream won’t melt and the chocolate will solidify. When the chocolate is solid, place the ice creams in a bag or container and store them in the freezer.