HOMEMADE ICE CREAM SANDWICHES LIKE MAXIBON
Homemade ice cream sandwiches are easy, quick to make, and incredibly delicious, and you can prepare them in bulk to always have your stash ready in the freezer because they can be stored for up to 3 weeks!
To make the Ice Cream Sandwich recipe even simpler and avoid turning on the oven, I used Novellini-type cookies, but Oro Saiwa works perfectly fine too. The important thing is that they are rectangular-shaped cookies to match the beloved Maxibon’s aesthetics.
If you’re adventurous and willing, you can try making the legendary Cookies dough and prepare the cookie base at home to fill, but don’t feel guilty if you’re not up for it. With this heat, just the thought of turning on the oven is enough to deter anyone.
For the filling, I used a recipe based on cream and condensed milk, which makes it softer, but you can easily replace the cream with the same amount of strained Greek yogurt, and then I added a generous amount of dark chocolate chips.
Homemade Maxibon Ice Cream Sandwiches are one of those clever recipes to make delicious and irresistible ice creams easily and quickly. You just need to wait a bit for them to firm up in the fridge, and then you can dip them in a luscious dark chocolate and hazelnut glaze!
If you prefer, you can replace the dark chocolate with milk or even white chocolate, in which case maybe with pistachio crumbs instead of hazelnut. So let your imagination and personalization of the ice cream sandwiches according to your tastes run wild.
Happy reading and especially happy summer!!!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 727.80 (Kcal)
- Carbohydrates 55.52 (g) of which sugars 36.60 (g)
- Proteins 13.09 (g)
- Fat 51.12 (g) of which saturated 14.76 (g)of which unsaturated 7.23 (g)
- Fibers 5.72 (g)
- Sodium 320.25 (mg)
Indicative values for a portion of 125 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
- 8 cookies (like Oro Saiwa or Novellini)
- 7/8 cup heavy cream (or strained Greek yogurt)
- 7 oz condensed milk
- 1/3 cup dark chocolate chips
- 3 1/2 oz dark chocolate (milk or white)
- 1/3 cup hazelnut crumbs (pistachio, pecan nuts, toasted almonds)
Tools
- Immersion blender
- Bowl
- Parchment paper
- Pan
Steps
Place the heavy cream and condensed milk in the immersion blender cup and whip until it has a firm consistency. Transfer to a bowl and add the dark chocolate chips. Stir with a spatula to incorporate.
Line a mold with parchment paper, place 3 cookies in a row with the smooth side facing up. Spread the cream and condensed milk mixture over the cookies, completely covering them and going “beyond” the cookies with enough filling to match their length (this will be the part without the cookie that will be dipped in chocolate).
Cover with plastic wrap and let firm up in the freezer for at least 4 hours. Once time has passed, remove the ice cream sandwiches from the mold and use a sharp knife to cut them lengthwise to obtain the Ice Cream Sandwiches. Melt the chocolate in the microwave, add the hazelnut crumbs, and stir with a spoon. Pour the melted chocolate into a cup with a wide opening, dip the homemade Maxibons on the side without the cookie. Place them on a plate lined with parchment paper and freeze for another 10/15 minutes before serving.
NOTES
COOKIES: To prepare homemade Ice Cream Sandwiches, you will need rectangular-shaped cookies. In stores, you can find them from various brands: the ones I find most suitable are Novellini or Oro Saiwa.
HEAVY CREAM: For a lighter version, you can omit this ingredient and replace it with strained Greek yogurt, not regular yogurt because it is too liquid.
CONDENSED MILK: Given the presence of condensed milk, I find the ice cream already sufficiently sweet, but if you prefer to sweeten it further, add 1 tablespoon of powdered sugar (not granulated, otherwise it wouldn’t dissolve and would remain in crystals).
CHOCOLATE: For this recipe, I used dark chocolate for both the chips inside the ice cream and the coating because I love the contrast between the bitterness of this type of chocolate and the sweetness of the ice cream. Feel free to use the chocolate you prefer: milk or even white for both the chocolate chips and the coating.
HAZELNUT CRUMBS: To respect the Maxibon recipe you find in stores, I used hazelnut crumbs, but pistachio crumbs (especially if you use white chocolate), toasted almonds, or pecan nuts work perfectly fine too.
STORAGE
Homemade Ice Cream Sandwiches can be stored in the freezer, in a sealed container, for up to 3 weeks.
