These malted milk cookies n’cream ice cream sandwiches are so fun and very doable! I made the ice cream and the cookies the day before, then put them together the next day. After that (of course had to sample all along) I wrapped them in plastic wrap and stored them in the freezer.
This is Teigen’s recipe for Half Baked Harvest. I thought they would be really time consuming but they really aren’t. The ice cream is simple to make and the cook dough is so easy to roll out and cut. Teigen used triangular cookies and ice cream the same size. I didn’t trust myself to get them so even, so I decided on a round cutter which worked perfectly. These are similar to the cutters I used. https://amzn.to/3lisSCq. I use these all of the time for so many different things.
the best malted milk cookies n’cream ice cream sandwiches.
The ice cream has heavy cream, sweetened condensed milk, malted milk powder, crushed chocolate wafer cookies, (I used Oreos) just to name a few delicious ingredients! And, it’s no churn.
The cookies are a great dough to work with and you use unsweetened cocoa powder that makes it easier than having to melt chocolate. I really like to use a good cocoa powder in baking. This is the brand I usedhttps://amzn.to/34Knnqx
Want another ice cream recipe that also uses cocoa powder? this Chocolate Ice Cream Recipe is so good. https://the2spoons.com/homemade-ben-and-jerrys-chocolate-ice-cream/.
the best malted milk cookies n’cream ice cream sandwiches.
Here’s the recipe for these yummy ice cream sandwiches! Perfect for these hot days!
Ingredients
Method
- Line a 9×13 inch baking dish with parchment paper.Using an electric mixer, whip the cream and malted milk powder in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, vanilla, and salt and whip until combined and fluffy. Fold in the crushed cookie crumbs. Spread the ice cream out in an even layer in the prepared pan, freeze 2-3 hours, until firm. Meanwhile, make the cookies. Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, cocoa powder, baking soda, and salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons flour. Divide the dough in half and flatten each half into a disk. Roll out the dough out on a flour piece of parchment paper to about 1/4 inch thickness. Cut 24 (4×2 inch) rectangles. Carefully transfer the cookies to a parchment-lined baking sheet. Roll out the leftover scraps, and repeat with the remaining disk of dough. You can also use a round cookie cutter for the cookies and the ice cream if you prefer. Bake the cookies for 9-10 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.Lift the ice cream slab out of the pan using the parchment paper. Working quickly, cut into 12 rectangles. Sandwich each ice cream rectangle between 2 cookies, pressing the cookies into the ice cream gently to adhere.Freeze the sandwiches 2 hours, until firm, or up to three months. Let the ice cream sandwiches sit at room temperature 5 minutes, then enjoy!
