Dulce de Leche Ice Cream Sandwich
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something magical about biting into a homemade ice cream sandwich, and this dulce de leche version is pure comfort. What I love most is how simple it really is, taking just forty five minutes from start to finish, so you can whip these up on a weeknight without stress. The butter in the cookie dough isn't just delicious; it actually contains butyric acid, which supports healthy digestion. Between the crispy, buttery cookies and creamy ice cream with that sweet, caramel dulce de leche swirled throughout, these are absolutely irresistible. Best of all, you probably have most of these ingredients in your kitchen already, making this an incredibly budget friendly treat that feels completely indulgent.
Ella x
Ingredients
- 300all-purpose flour
- 15baking powder
- 10salt
- 200unsalted butter
- 500granulated sugar
- 400canned dulce de leche(store-bought or homemade)
- 2eggs
- 500milk
- 10vanilla extract
- 400ice cream(your preferred flavor)
- 100chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: To ensure even baking, use a baking sheet that is at least 25cm x 30cm in size.
- 2
Whisk together the flour, baking powder, and salt in a medium bowl.
- 3
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl occasionally.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Be careful not to overbeat the mixture.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
- 6
Pour in the milk and mix until the dough comes together in a ball.
- 7
Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will allow the dough to relax and make it easier to work with.
- 8
On a lightly floured surface, roll out each disk of dough to about 3mm thickness.
Tip: Use a rolling pin to help you achieve an even thickness.
- 9
Cut out circles of dough using a cookie cutter or the rim of a glass.
Tip: Try to cut out circles that are roughly the same size as your ice cream scoops.
- 10
Place the dough circles on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
Tip: Keep an eye on the biscuits after 10 minutes to avoid overbaking.
- 11
Allow the biscuits to cool completely on a wire rack.
Tip: This will help them retain their shape and prevent them from becoming soggy.
- 12
Scoop your favorite ice cream into balls and place them between two cooled biscuits.
Tip: Press the edges gently to seal the sandwich.
- 13
Melt the dulce de leche in a saucepan over low heat, stirring occasionally, until smooth and creamy.
Tip: Use this to drizzle over the ice cream sandwich for an extra layer of flavor.
- 14
Serve immediately and enjoy!
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