At my house, in summer, the preferred snack is definitely ice cream, even better if homemade, just like this ice cream sandwich.
It is easily prepared in a few simple steps and without an ice cream maker. The cream is simply made by whipping fresh cream with condensed milk and adding, at the end, dark chocolate chips.
As the outer shell, digestive biscuits are used. You just need to prepare them in the morning and store them in the freezer until snack time.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No Baking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 16 Digestive biscuits
- 1 cup heavy cream
- 5.3 oz condensed milk
- to taste dark chocolate chips
Tools
- 1 Electric Whisk
- 1 Piping Bag
- Cookie Cutter
Steps
To prepare the ice cream sandwich, make sure to place the whisks and the bowl in the freezer for 30 minutes.
Once they are well chilled, pour the fresh cream into the bowl, start whipping it with the electric whisks and, when it has gained volume, slowly add the condensed milk.
Once the cream is perfectly whipped, add the chocolate chips and distribute them evenly with a spatula, using gentle movements from bottom to top. Then transfer the cream into a piping bag.
At this point, take a biscuit and place a cookie cutter with the same diameter on top (if you don’t have one, you can create it yourself with a sheet of aluminum foil folded multiple times and closed to form a circle the same size as the biscuit), cut the tip of the piping bag and let the cream fall so that it covers the entire surface of the biscuit and has a thickness of 1-1.5 inches.
Finish the preparation by placing another biscuit on top of the cream.
Once you have finished preparing all the ice cream sandwiches, place them on a tray, cover them with plastic wrap, transfer them to the freezer, and let them rest for 5-6 hours before consuming them 😉.
