I think it goes without saying that one cannot have too many ice cream sandwich recipes. Right? And while I am always an advocate of making sweets and just about anything from scratch, I also think it's important to have a few tricks up your sleeve that don't require you to turn on your oven. Especially when it's a bajillion degrees outside and you'd much rather be playing at the pool or the beach or lounging somewhere shady with a cold drink and a good book at hand.
Enter in this delightfully sinful creation. Crisp buttery cookies, slathered in dulce de leche and cardamom studded vanilla ice cream. I've always been a fan of Jules Destrooper Belgian Butter Crisps and for the longest time I've thought they'd be perfect for ice cream sandwiches. They even look a bit like waffle cones with their trademark crosshatch pattern. Readily available at my local grocery store you can also purchase them from Amazon if your store doesn't carry them. Trader Joe's also makes their own variety of butter crisps, so if you have a store near you, head there. You could also easily replace them with any other favorite butter cookie or even graham crackers.
Store bought dulce de leche saves the day here too, I found mine in the Hispanic foods section of my grocery, but you can make yours simply. Here's how: Open a can of sweetened condensed milk, pouring it into an 8" oven proof Pyrex pan and cover it tightly with foil. Then place the pan in a larger 9x13 inch pan, filling it half way full with water. Bake at 400 degrees for 1 to 1 1/2 hours, stirring after 30 minutes, adding more water to the larger pan if needed. You want the dulce de leche to be thick and dark in color so if you need to bake it longer, you should.
The ice cream layer is really just a no churn vanilla ice cream, generously graced by 1 T. of freshly crushed cardamom. The recipe for which I will include here. You can of course just purchase 1 quart of your favorite vanilla ice cream and add the cardamom to the softened ice cream prior to assembly.
Either way the combination of dulce de leche and cardamom is a winner. I'd also recommend purchasing whole cardamom pods and crushing them yourself. It's a completely whole new world. Truly. Serious restraint was required while assembling. Serious restraint is still required to prevent me from making extra trips to freezer to help myself to just one more.
No Churn Vanilla Ice Cream with Cardamom
1 14 oz. can Sweetened Condensed Milk
2 tsp. Vanilla extract
1 pint Heavy Whipping Cream
1 -2 T. Cardamom, freshly ground
In a small bowl, combine the sweetened condensed milk and vanilla extract. In the bowl of a mixer fitted with a whisk attachment, whip the cream until soft peaks form. Slowly fold in the sweetened condensed milk mixture and the cardamom. Pour into a parchment or plastic wrap lined large loaf pan. Cover and freeze 6 hours or until firm.
For the sandwiches:
20 Jules Destrooper Butter Crisp cookies (about 2, 3.5 oz boxes)
1 14 oz. can Dulce de leche ( I used Nestle brand)
1/2 quart Vanilla ice cream (Or use the no churn recipe above)
1 T. Freshly ground Cardamom
Spread a generous amount of dulce de leche on 10 of the 20 cookies. Set aside.
Remove the ice cream from the freezer and allow to sit at room temperature for 5 minutes to soften. Put the ice cream into a mixing bowl and with the beater attachment, stir until softened and combined but not melted.
Using a large cookie or ice cream scoop, place one scoop of the softened ice cream on the other 10 cookies. Be careful not to scoop out any of the plastic wrap, if making the no churn ice cream! Spreading with an off set palate knife to the edges of the cookie. Sandwich the cookies together and return to the freezer until serving. Cover with plastic wrap if you plan to leave them in the freezer for more than 3 hours.
*This post is in no way sponsored by Jules Destrooper. I just love their product and wanted to share it with you!
* Nestle Dulce de Leche was also used for this recipe, Nestle has not paid me to endorse their product. It's just really fantastic!
* No Churn Ice Cream adapted from Martha Stewart