Fluffy Chocolate Ice Cream Sandwich – No Ice Crystals, Ready in Minutes!

Summer calls for refreshing treats, and nothing hits the spot quite like a homemade chocolate ice cream sandwich. This recipe brings together the best of both worlds: simplicity and flavor. With a creamy, fluffy texture and no ice crystals, this chocolate ice cream requires no ice cream maker and takes just minutes to prepare. It’s so easy you’ll be amazed—and so delicious you’ll keep making it all season long!

Using just a few basic ingredients, you can whip up a rich and smooth chocolate ice cream. Sandwiched between two cookies, it becomes the perfect frozen snack for kids and adults alike. It’s ideal for summer parties, birthday treats, or just to cool down on a hot afternoon. You don’t need any fancy equipment or expert skills—just a bit of time and the desire for something sweet and satisfying.

The best part? This ice cream doesn’t freeze rock-solid and doesn’t form unpleasant ice crystals. It stays smooth, scoopable, and oh-so-creamy. Plus, it’s completely customizable: swap out the cookies, add a swirl of caramel or peanut butter, or even toss in some fresh fruit for added flavor and color. If you love easy, impressive desserts that feel like a treat but come together effortlessly, this chocolate ice cream sandwich will become a go-to in your kitchen.

Fluffy Chocolate Ice Cream Sandwich

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

465

kcal

Total time

20

minutes

Creamy and fluffy chocolate ice cream sandwich with no ice cream maker and no ice crystals. A quick and delicious homemade summer treat!

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Ingredients

Metric US

• 1200 g 42.3 oz Heavy Cream

• 400 g 14 oz Couverture Chocolate (or milk chocolate or mix)

• 70 g 2.5 oz Powdered Sugar

• 100 g 3.5 oz Chocolate Sprinkles

• 2 packages 2 packages Cookies

How to make Chocolate Ice Cream Sandwich

• Break the chocolate into small pieces.
• In a saucepan, add 200 g of the heavy cream. Place the saucepan on medium heat and bring it to a boil. Then reduce the heat to low.
• Add the chocolate to the cream and stir frequently until the chocolate melts and fully combines with the cream.
• Once the chocolate is melted and fully incorporated, remove the saucepan from the heat.
• In a mixing bowl, whip the remaining 1 liter of heavy cream with a mixer for about two minutes, until it thickens slightly but does not become whipped cream. The mixture should remain fluid.
• Add the powdered sugar and gently mix it in.
• Gradually add the chocolate mixture into the bowl while mixing continuously with the mixer, until fully combined—about one minute.
• Add the chocolate sprinkles and gently fold them in with a spatula.
• Place the mixture in the freezer for about 20 minutes to firm up.
• In a baking tray, lay a layer of biscuits at the bottom.
• Carefully spread the cream mixture evenly over the biscuits, covering the entire surface.
• Add another layer of biscuits on top.
• Cover the tray with cling film and place it in the freezer for at least 6 hours.
• Once fully frozen, cut into portions and serve.

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