Homemade Ice Cream Cookie Sandwiches
Save RecipeIf you liked my No Machine Ice Cream then you’ll love 3 all-new ice cream flavors combined with some of my favorite cookie recipes from previous videos to make amazing Homemade Ice Cream Cookie Sandwiches. Now you can make the ultimate Ice Cream Cookie Sandwich treats.
Get more Ice Cream and Frozen Dessert recipes including my Classic Ice Cream Sandwiches!
- Add 2 tsp of lime zest to the meringue
- Add a small amount of green food dye to give great color
- Strawberry Ice cream
- 1 cup fresh strawberries
- 2 tablespoon sugar
- 2 Cups of no machine Ice cream base
- French Macarons
-
Puree the strawberries and sugar together. I like to puree mine to a fine puree. If you leave strawberry lumps TOO big they can freeze hard and are difficult to eat. Pureeing with the sugar helps prevent crystalizing.
-
Stir in the puree into the ice cream base. Taste to see if the flavor is what you desired. Freeze your ice cream.
-
Once your ice cream is frozen, take two french macarons and sandwich them together. Eat immediately or freeze to enjoy later!
- 2 level tsp of instant coffee granules
- 2 tsp boiling water
- Salted caramel (My signature recipe or good quality store bought)
- 2 cups of no machine Ice cream base
- Chocolate Chip Cookies
-
Dissolve the coffee granules in the boiling water and mix together well.
-
When cold, stir into ½ cup of Ice cream base.
-
To create a swirl mix in the remaining 1 ½ cup gently to you keep some white and some coffee color. Drizzle in the salted caramel sauce.
-
Scoop into your freezable container and freeze for 6 hours, or overnight before serving.
-
Now just take two chocolate chip cookies and sandwich them together. Eat immediately or freeze to enjoy later!
- 4 oz good quality chocolate (72%)
- 1 cup marshmallow fluff , or marshmallows (fluff gives best result)
- 2 Cups of no machine Ice cream base
- Graham Crackers
-
Melt the chocolate gently and allow to cool
-
When the chocolate is room temperature, stir in ½ cup of the ice cream base and mix in quickly. Continue with another ½ cup and mix again quickly. You will see the mix loosen and combine well. Add in the last 1 cup of ice cream base. This method is called ‘introducing’.
-
Now crumble in graham crackers and drop in the marshmallow fluff and swirl it around gently, keeping nice thick swirls of the fluff. Freeze for 6 hours of overnight.
-
Now just take two graham crackers and sandwich them together. Eat immediately or freeze to enjoy later!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
This is so far the best experience for me keep it up
I am delighted to hear that!
My favorite ice cream sandwich is peanut butter cookies with your no churn peanut butter ice cream dipped in chocolate
YUMMY, that is all I have to say,
Gemma 🙂
Gemma, I was very surprised to hear you categorically state that it is not possible to make homemade marshmallow fluff. Perhaps you could clarify what you meant, please? It seems logical that if I can make marshmallows, I can make the fluff — and the numerous recipes that came up in a single Google search seem to support that supposition. I respect your expertise and needing to know exactly what you meant is really nagging at me. Thank you! 🙂
Hi Patricia,
I am not sure where I said this! (https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/) here is my own recipe for this! I published this recipe last August 2016.
It is always worth having a quick search here on my website, it is well laid out and easy to search. I am sorry if I confused you,
Gemma 🙂