Hide & Seek Chocolate Ice Cream Sandwiches
Delicious, creamy, homemade no-churn chocolate ice cream with crispy chocolate bits sandwiched between Hide & Seek biscuits, these are the perfect summer treat that you can have in your freezer all season long!
Equipment
- Electric or hand whisk
- 8x8 inch square pan or pastry frame
- Silicone spatula
- Offset spatula
Ingredients
- 300 ml liquid whipping cream/heavy cream
- 240 ml condensed milk
- 15 grams cocoa powder sifted
- 50 grams dark chocolate melted
- 3 packets Hide & Seek biscuits
- 75 grams dark chocolate melted for dipping (optional)
- Sea salt optional
Instructions
- In a large bowl, whip the cream to medium peaks. Don’t over-mix at this step.300 ml liquid whipping cream/heavy cream
- Add the condensed milk and sifted cocoa powder and whip until fully combined and the cream is fully whipped and stable.240 ml condensed milk, 15 grams cocoa powder
- Drizzle the melted chocolate on top and swirl it in gently. Let it sit for 5 minutes until the chocolate sets then fold one more to distribute the crisp chocolate bits evenly.50 grams dark chocolate
- Line your baking pan or pastry square with baking paper, leaving an overhang on both sides if using a baking pan for easy removal. Layer the Hide & Seek biscuits at the bottom, face-side down. Top with the chocolate ice cream and spread it around evenly using an offset spatula, then place another layer of Hide & Seek Biscuits on top, face-side up. Let it chill in the freezer for at least 8 hours or overnight.3 packets Hide & Seek biscuits
- Remove the ice cream block from the pan or pastry frame and slice along the biscuits to make individual ice cream sandwiches
- Optional: Dip the ends of ice cream sandwiches into melted dark chocolate and sprinkle a little sea salt on top. Let it set and enjoy.75 grams dark chocolate, Sea salt
Notes
Storage:
This Ice Cream can be stored in the freezer in an airtight container for up to a week. The biscuits may soften over time.