Malted Milk Cookies n' Cream Ice Cream Sandwiches

Malted Milk Cookies n' Cream Ice Cream Sandwiches

From: Half Baked Harvest

The homemade version of everyone's favorite childhood ice cream truck dessert.


Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 5 hours 15 minutes
Servings: 12 sandwiches


Ingredients

Cookies n' Cream Ice Cream

  • 2 1/2 cups heavy cream
  • 3/4 cup sweetened condensed milk
  • 1/2 cup malted milk powder
  • 1 tablespoon vanilla extract
  • 1 - 1 1/2 cups crushed chocolate wafer cookies or Oreo cookies
  • 1/2 teaspoon flaky salt

Cookies

  • 2 sticks (16 tablespoons) salted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Malted Milk Cookies n' Cream Ice Cream Sandwiches

Instructions

  • Line a 9x13 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 floured piece of parchment paper to about 1/4 inch thickness. Cut 24 (4x2 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.
  • 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!

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