The ice cream sandwich made at home is a very simple recipe, consisting of two dry cookies enclosing a fresh and tasty vanilla ice cream. They make a delightful summer snack or an amazing after-dinner treat to enjoy on warm evenings just like pistachio ice cream.
The recipe is very easy, without an ice cream maker and without condensed milk the process is simple and quick, let’s discover it together, see you soon Susy!
Wait, I’ll leave you with more easy-peasy recipes.👇👇
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 127.50 (Kcal)
- Carbohydrates 11.39 (g) of which sugars 4.80 (g)
- Proteins 1.13 (g)
- Fat 8.80 (g) of which saturated 0.02 (g)of which unsaturated 0.05 (g)
- Fibers 0.29 (g)
- Sodium 42.77 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the ice cream sandwich
- 1 cup cup heavy whipping cream
- 24 dry cookies (Oro Saiwa dry cookies)
- 1/4 cup cup vanilla icing sugar
- to taste chopped hazelnuts
- to taste chopped pistachios
- to taste chocolate (in flakes)
You will need
- Plastic wrap
- Baking dish
- Electric whisk
Prepare the ice cream sandwich
Line the baking dish with plastic wrap and set aside. In a well-chilled bowl, start whipping the cream and vanilla icing sugar with an electric whisk.
Arrange the cookies in the baking dish creating the first layer, which is delicately spread with the cream leveling it well and then covered with another layer of cookies. Close with plastic wrap and place in the freezer for 3 hours. Once the time has passed, remove the baking dish, take off the wrap from the cookies, and with a knife, separate them from one another. You can serve them plain or decorate them with chopped hazelnuts, pistachios, or chocolate flakes.
So good and simple!
Storage
Store the ice cream sandwiches in a closed container in the freezer for up to a week!
Susy’s Tip
I recommend using only dry cookies and not shortbread cookies because they would become too soft with the moisture of the ice cream.
I recommend using only dry cookies and not shortbread cookies because they would become too soft with the moisture of the ice cream.
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