Ice cream sandwiches. You remember them, right? A thin, dark chocolate, fudge-y cookie surrounding creamy, sweet, oozing vanilla ice cream, sandwiched together into a glorious combination, perfect for summer.
And now you can TOTALLY make it at home, in a snap and allergen-friendly, too!
I bought all of my ingredients at Fairway Market in Red Hook, Brooklyn. And Fairway Market graciously sponsored the making of this glorious ice cream sandwich. (Here are my policies regarding my sponsored posts.)
My taste testers (aside from myself) were all non-food allergy people and they all LOVED this sandwich and gobbled up every last bit.
This is a multi-stage recipe. Give yourself a day or two to get this all together before serving.
And all of my recipes notes are below the recipe because I wanted you to get to the goods first!
Classic Ice Cream Sandwich, Nut-Free, Gluten-Free
Makes 8-12 portions (depending on how you slice ‘em)
1 pint (two cups) of heavy whipping cream
1 fourteen-ounce can sweetened condensed milk
1 teaspoon of vanilla
Whip the cream into soft peaks. Fold in the condensed milk and vanilla. Mix thoroughly until completely combined and no streaks. Pour mixture into a container with a cover. Lay saran wrap directly on top of the mixture to ensure no air gets in. Freeze 6-8 hours or overnight.
Namaste Foods Brownie Cake, Nut-Free, Gluten-Free
2 ¼ cup dry Namaste brownie mix
1/3 cup oil
½ cup water
Heat oven to 350 degrees. Line a half sheet rimmed baking pan with parchment paper.
In a medium bowl, mix egg, water and oil. Add in dry mix and stir until completely incorporated.
Scrape batter into the baking pan and using an offset spatula, smooth to a thin, even layer (about ¼ inch thick), leaving a small border of parchment paper around the edges. Bake until cake is set, about 25 minutes. Transfer pan to a rack to cool completely.
When you are ready to assemble, remove the ice cream from freezer and let it stand for a few minutes to soften slightly.
Using the parchment, transfer the thin brownie cake to a cutting board. Cut cake in half. Flip cakes so the insides are now facing out. Using a large ice cream scoop, dollop five ice cream scoops evenly over the top of one half of the cake. Using your offset spatula, a spoon (or your clean hands), spread out the ice cream scoops into an even layer. Place the remaining cake on top of the ice cream, to make a large sandwich cake. Immediately wrap the whole thing well in plastic wrap and then in a Ziploc bag and freeze until firm, at least 8 hours.
Remove the large sandwich cake from the freezer and take off the plastic wrap. Cut the large cake in into 8-12 smaller sandwiches (or any size you want really!). Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
I used Namaste Foods Brownie mix. They have a dedicated allergen-free facility which means this recipe can include many different allergy needs.
I used a half sheet tray lined with parchment to bake the brownies. You want something with a lip, not a cookie tray, nor a 9 inch cake pan.
For my homemade vanilla ice cream there are three ingredients: vanilla, heavy cream and sweetened condensed milk. For the heavy cream make sure the only ingredient is “cream”. I’ve been loving heavy cream Natural By Nature, that’s available at Fairway Market. For the sweetened condensed milk, I use Nestle’s Carnation, but other brands are fine, too. For vanilla, go for the best as it’s the main flavor here, like Nielsen Massey’s Tahitian vanilla. Here’s Nielsen Massey allergen information.
Make the ice cream at least 8 hours ahead of assembly so it can freeze properly.
My version of this classic recipe is free from peanuts, tree nuts, gluten/wheat, soy, fish, shellfish. It has dairy and eggs.
If you need this recipe to be dairy-free, use your favorite dairy-free brand ice cream or make your own.
If you want it to be wheat/gluten-filled, use any safe for you brownie mix and spread it out into a thin layer.
Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!
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