No-Churn Ice Cream Sandwich On A Stick Recipe

I made these no-churn ice cream sandwiches on a stick because I really wanted to make homemade Magnum ice creams without moulds...

... It only just occurred to me that making an ice cream sandwich on a stick was a bit silly after I'd put in the sticks. After all, ice cream sandwiches are a handheld affair. But then, without the stick, it's hard to get as much chocolate on when you dip it. But I did actually make a version without the stick afterwards (here's a candid pic – I used the same number of biscuits, but halved both the amount of ice cream mixture and chocolate).

The great thing about this ice cream sandwich recipe is that the unfrozen ice cream batter is so thick it holds its shape, so you can pipe it straight between two biscuits to make a sandwich and then freeze it after. You don't have to make ice cream, then cut it to shape to make a sandwich.

Whether or not you use sticks is up to you. But I think it turned out to be a handy addition (pun only slightly intended).

You can also watch me make these no churn ice cream sandwiches on YouTube:

Ready? Let's go.

(Makes five ice cream sandwiches.)

Ingredients:

300ml double cream
Small pinch of salt
Half a can of condensed milk
1 tbsp vanilla bean paste
10 butter waffle biscuits
350g milk chocolate

Method:

1. Whip the cream with the salt until it forms soft peaks.

2. Whisk in the condensed milk and vanilla until the batter forms stiff peaks.

3. On a baking tray, lay out five butter waffle biscuits. Pipe half of the ice cream batter onto the biscuits, dividing evenly between them. Place a wooden ice cream stick on top of each, pressing down lightly, and pipe the rest of the cream on top. Top with the remaining five biscuits, pressing down gently.

4. Freeze overnight.

5. Melt the chocolate – you don't have to temper it as you'll be storing it in the freezer, but tempering it does give the best snappy, crackly texture that holds its shape at room temperature. And I did temper the chocolate for this recipe. Check out my previous blog post on how to temper chocolate without a microwave or any fancy equipment.

6. Pour the chocolate into a tall container that's just wide enough to dip your ice cream sandwiches, and dip each of them in, tilting the ice cream and the container as you to to get as much on as possible. Give the sandwich a good shake to shake off excess chocolate. For the last couple, you may need to spoon and spread a bit on the bottom as the level of chocolate goes down. Pop each dipped sandwich on a foil-lined baking sheet.

7. If you've tempered your chocolate, it'll set almost instantly. If not, don't worry, it'll set in the freezer. Either way, pop them in the freezer until you're ready to eat.

Enjoy, and have fun.