Dessert

Ice Cream Sandwich

Written by: Terrence Gutiérrez

Time: 30 minutes
SERVINGS: 6-8
Ice Cream Sandwich

"Ice cream and cookies are some of my favorite desserts, but not everyone has an ice cream maker or wants to spend time using a mixer to make their cookies. This recipe can be prepared in just two bowls and before you know it, you’ll be enjoying a classic in no time! Instead of butter for the cookies, we are using olive oil which pairs perfectly with the dark chocolate. Get creative with the ice cream flavor or just use store bought, too." - Violet

Ingredients

For the Cookies:

  • 2 cups (250g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 100g Brightland Everyday Cooking Oil
  • ¾ cup (150g) brown sugar 
  • ½ cup (100g) sugar
  • 1 tablespoon vanilla 
  • 1 egg + 1 egg yolk, room temperature
  • 250g dark chocolate bar, chopped

For the No Churn Vanilla Bean Ice Cream:

  • 1 pint of heavy whipping cream, cold
  • 1 14-ounce can of sweetened condensed milk
  • 1 tablespoon vanilla bean paste
  • 1 pinch of salt

Instructions

For the Cookies:

  1.  Preheat the oven to 350 F. 
  2. Combine the flour, cornstarch, baking soda, and salt in a bowl. Place aside. 
  3. Combine your sugars and olive oil in a large bowl. Mix to combine. 
  4. Add your egg and yolk to the sugar mixture and mix until you get a pale consistency. 
  5. Add vanilla and stir until combined. 
  6. Pour dry ingredients into wet ingredients and use a spatula. Stir until just combined. 
  7. Add chopped chocolate to the bowl and fold in. 
  8. Using a cookie scoop, scoop cookies onto a parchment lined pan. 
  9. Bake for 12 minutes. Remove from the oven and let cool fully.

For the Ice Cream:

  1. Pour heavy whipping cream into a large bowl. Using an electric mixer, beat until stiff peaks have formed.
  2. Add in the entire can of sweetened condensed milk and fold to combine, gently.
  3. Add the vanilla bean paste and pinch of salt. Fold gently until combined.
  4. Pour into a loaf pan/freezer safe pan.
  5. Cover ice cream with plastic wrap and freeze overnight.

Assembly:

  1. Remove ice cream from the freezer and using a scooper, scoop ice cream on the bottom of a cookie. 
  2. Top the ice cream with another cookie and you’ve formed your sandwich.
  3. Wrap in plastic wrap and place in the freezer for about 30 minutes.
  4. Enjoy!

What You'll Need

Everyday Cooking Oil Everyday Cooking Oil
Everyday Cooking Oil
Sale price$28 Regular price$32.50 $24.64
olive oil built for high-heat sautéing, grilling, and baking. 5.0 Stars,1 review

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