Ice Cream Sandwich – a delicious recipe with beurre, cream, milliliters, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Beat whipped cream to make chantilly.", "Add sweetened condensed milk and vanilla.", "Beat again until you have a very thick mixture.
2
At this point we can add and mix anything we like in the whipped cream mixture,
3
such unsweetened cocoa powder (to make chocolate), chocolate chips or pistachios (unsalted and roasted).", "Spread evenly the whipped cream mixture over the biscuits.", "Lay the rest biscuits (up side up) over the whipped cream.", "Be careful to place the top biscuit just above the bottom at the same point and in the same direction to create the sandwiches.", "Cover and put the baking pan or food container with the sandwiches in the deep freeze and let it stay 3-4 hours at least.
4
Usually the sandwiches are much better the next day.", "enjoy"]
1885
kcal
Calories
132
g
Fat
23
g
Carbs
156
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 36-40 petit beurre (semi sweet rectangular biscuits) or graham crackers, 16 ounces whipped cream (I use non dairy), 150 milliliters or 2/3 of a 14 oz sweetened condensed milk, 1 teaspoon vanilla extract.
Yes, Ice Cream Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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