How to Make Ice Cream Sandwiches with Raw Milk Ice Cream
Ice cream sandwiches are a nostalgic treat that is delicious on a hot summer day. As I’ve been making the switch to more homemade items, I knew this was a treat that I needed to make myself! The soft, rich chocolate cookie in this recipe pairs well with the deliciously creamy homemade ice cream. Once you make these homemade ice cream sandwiches, you’ll be hard pressed to eat ones from the store!!
Benefits of Making Homemade Ice Cream Sandwiches
Aside from being a delicious treat, these homemade ice cream sandwiches are made with pure ingredients that you likely have in your home already. These simple ingredients not only provide a superior flavor but superior nutrition. Since this recipe uses maple syrup instead of high fructose corn syrup as a sweetener, this treat provides you with higher quality minerals. The raw eggs, real cream and real milk make this sweet treat closer to a superfood than the store-bought counterpart.
Variations
These homemade Ice Cream Sandwiches have almost unlimited possibilities in terms of the number of variations you can make! The classic vanilla is always a frequent crowd pleaser. Chocolate and strawberry or a combination of all three are also widely enjoyed.
However, the possibilities don’t end there! You can fill these chocolate cookies with just about any kind of ice cream that you can make. Some uncommon but delicious suggestions include sweet cherry, blueberry or brown butter pecan!
Storing Homemade Ice Cream Sandwiches
Since this delicious dessert obviously has ice cream in it, you will need to store it in the freezer. I suggest keeping your portioned out sandwiches in an airtight container like a glass storage container or freezer safe storage bag. For easier serving, I also suggest cutting parchment paper to wrap around each sandwich. The parchment paper will help prevent the ice cream sandwiches from sticking together.
The Shelf Life of Homemade Ice Cream Sandwiches
To ensure the highest quality of your homemade ice cream sandwiches, it’s best to eat each batch within 6 months – 1 year. Making sure you enjoy this homemade treat before that timeframe will not only ensure the best flavor but also texture nutrients.
If you’re looking to make these sandwiches in bulk to enjoy all summer long, be sure to store any extras in a deep freeze that does not have frequent temperature changes. This will ensure the ice cream stays firm for the length of storage.
Ingredients For Homemade Ice Cream Sandwiches
The Cookie
2 cups All Purpose Flour
1 cup Cocoa powder
1 TBSP + 1 tsp Baking Powder
½ cup Butter, room temperature
1 tsp Baking Soda
1 tsp Sea Salt
1½ cups Maple Syrup
1 tsp Vanilla Extract
The Ice Cream
⅓ cup Maple syrup
2 tsp Vanilla extract – Learn to make your own vanilla extract here
2 ½ cups raw cream
1 cup raw milk
5 egg yolks (or 3 whole eggs)
½ tsp Sea Salt
1 tbsp arrowroot powder
Directions
The Ice Cream
- Add egg yolks, vanilla extract, salt, arrowroot powder and maple syrup to your bowl. Whisk until well combined and smooth.
- Next, add the cream and milk to the bowl and whisk until well combined.
- TIP: To get EXTRA creamy ice cream, place your ice cream base into the freezer for about 10 minutes. This should not cause your ice cream to solidify but it will help speed up the ice cream making process when you add it to your ice cream churn. In turn, your ice cream will turn out even creamier.
- Add the ice cream base to the ice cream churn and follow the directions of your ice cream maker. Depending on your machine, the ice cream making process can take between 15-30 minutes.
- Once your ice cream is done, transfer to a storage container and place in the freezer.
The Cookie
- In a bowl, add all cookie ingredients and mix until well combined.
- Cover the bowl in beeswax wrap or plastic and place the dough into the refrigerator for 1-2 hours or until firm.
- Preheat your oven to 375℉
- Once firm, separate your dough into two equal pieces.
- Place each piece on a large section of parchment paper that has been coated well with flour.
- Sprinkle the top of each section well with flour. Flour your rolling pin and roll out each section in a rectangular shape to approximately ¾ inch thickness.
- Place each parchment paper of rolled out cookie dough onto a baking sheet and bake for 8-10 minutes.
- Remove from the oven and let the cookie pieces cool for 2-5 minutes before moving to a cooling rack to cool completely.
- Once the cookies are completely cool, place in the freezer for 1-2 hours to firm up.
Assembling The Ice Cream Sandwiches
- When the cookies are firm and completely chilled in the refrigerator, remove the ice cream from the freezer.
- With one of the halves of chilled cookie on a baking sheet, spread the ice cream evenly on top.
- Place the second piece of cookie on top of the ice cream and gently press the cookie into the ice cream.
- Place the cookie sheet with the large ice cream sandwich back in the freezer to firm up and meld together. (8-12 hours)
- Once the large sandwich is firm enough to cut, take out the large ice cream sandwich and cut into single servings with a sharp knife.
- Enjoy immediately or wrap each serving in a small piece of parchment paper and transfer to a storage container or bag.
- Store in the freezer for 6 months to 1 year.
Homemade Ice Cream Sandwiches with Raw Milk FAQ:
Why Make Homemade Ice Cream Sandwiches
Aside from being a delicious treat, these homemade ice cream sandwiches are made with pure ingredients that you likely have in your home already. These simple ingredients not only provide a superior flavor but superior nutrition. Since this recipe uses maple syrup instead of high fructose corn syrup as a sweetener, this treat provides you with higher quality minerals. The raw eggs, real cream and real milk make this sweet treat closer to a superfood than the store-bought counterpart.
Variations
These homemade Ice Cream Sandwiches have almost unlimited possibilities in terms of the number of variations you can make! The classic vanilla is always a frequent crowd pleaser. Chocolate and strawberry or a combination of all three are also widely enjoyed.
However, the possibilities don’t end there! You can fill these chocolate cookies with just about any kind of ice cream that you can make. Some uncommon but delicious suggestions include sweet cherry, blueberry or brown butter pecan!
Storing homemade ice cream sandwiches
Since this delicious dessert obviously has ice cream in it, you will need to store it in the freezer. I suggest keeping your portioned out sandwiches in an airtight container like a glass storage container or freezer safe storage bag. For easier serving, I also suggest cutting parchment paper to wrap around each sandwich. The parchment paper will help prevent the ice cream sandwiches from sticking together.
The Shelf Life of Homemade Ice Cream Sandwiches
To ensure the highest quality of your homemade ice cream sandwiches, it’s best to eat each batch within 6 months – 1 year. Making sure you enjoy this homemade treat before that timeframe will not only ensure the best flavor but also texture nutrients.
If you’re looking to make these sandwiches in bulk to enjoy all summer long, be sure to store any extras in a deep freeze that does not have frequent temperature changes. This will ensure the ice cream stays firm for the length of storage.
