Ice Cream Cake Sandwiches by @millsandbuns

20 min
Easy

9 servings

🥛

240 ml

Heavy Whipping Cream

🥫

200 g

Condensed Milk

🌼

2.5 ml

Vanilla Extract

🧂

0.3 g

Sea Salt

🫐

150 g

Berries

🍫

450 g

Chocolate Cake

Preparation Steps

  1. Step 1/12

    Chill the large mixing bowl and whisk or electric hand mixer beaters for 10 minutes to help the cream whip efficiently.

    🥣large mixing bowl
    🥄whisk

  2. Step 2/12

    Pour 1 cup heavy whipping cream into the chilled large mixing bowl.

    heavy whipping cream
    🥣large mixing bowl
    🥄measuring cups

  3. Step 3/12

    Whip the heavy whipping cream on high speed until it is thick, voluminous, and holds stiff peaks.

    heavy whipping cream
    🥣large mixing bowl

  4. Step 4/12

    Add 200 g sweetened condensed milk and 1/2 teaspoon vanilla extract to the whipped cream.

    sweetened condensed milk
    vanilla extract
    🥣large mixing bowl
    🥄measuring spoons

  5. Step 5/12

    Add a pinch of sea salt, then gently fold the mixture until evenly combined without deflating the whipped cream.

    sea salt
    🥣large mixing bowl
    🍴rubber spatula
    🥄measuring spoons

  6. Step 6/12

    Fold 1 cup mixed berries through the ice cream mixture until they are evenly distributed.

    mixed berries
    🥣large mixing bowl
    🍴rubber spatula
    🥄measuring cups

  7. Step 7/12

    Line the 8 x 8 inch square pan with parchment paper, leaving overhang on two sides for easy removal.

    parchment paper
    🧁8 x 8 inch square pan

  8. Step 8/12

    Trim enough chocolate cake layers to cover the base of the lined pan, then place the cake in an even layer.

    chocolate cake layers
    🔪knife
    🪵cutting board
    🧁8 x 8 inch square pan

  9. Step 9/12

    Pour the berry ice cream mixture over the bottom cake layer and spread it into an even layer.

    heavy whipping cream
    sweetened condensed milk
    vanilla extract
    sea salt
    mixed berries
    🧁8 x 8 inch square pan
    🍴rubber spatula

  10. Step 10/12

    Place the remaining chocolate cake layers over the ice cream filling and press very gently to level the sandwich.

    chocolate cake layers
    🧁8 x 8 inch square pan

  11. Step 11/12

    Freeze the pan overnight, or for at least 8 hours, until the ice cream filling is completely firm.

    🧁8 x 8 inch square pan

  12. Step 12/12

    Lift out the frozen slab using the parchment overhang and cut it into 9 equal ice cream cake sandwiches.

    parchment paper
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Flavorings, Seasonings

Ingredients

Heavy whipping cream, Condensed milk, Vanilla extract, Sea salt, Berries, Chocolate cake

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Gluten-free ice cream filling

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Sugars: 39g, Fat: 19g, Saturated fat: 11g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 170mg, Potassium: 260mg, Iron: 1.5mg

Vitamins

Vitamin A: 170mcg, Vitamin C: 8mg, Vitamin D: 1mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

8 x 8 inch square pan, large mixing bowl, whisk, rubber spatula, measuring cups, measuring spoons, knife, cutting board

Appliances

electric hand mixer, freezer

Type

Type

Type Of Dish

Dessert, Frozen dessert, Ice cream sandwich

Occasions

Summer, Picnic, Barbecue, Birthday party, Afternoon snack, Warm weather

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, Modern Western

Geographic

to inform

Various

Aspect

Texture

Creamy, Frozen, Soft, Airy, Moist, Tender

Flavors

Sweet, Creamy, Vanilla, Chocolate, Berry, Fruity, Slightly salty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not store at room temperature because the ice cream melts quickly.), fridge : 30 min (Only thaw briefly before serving.,Keep covered to avoid absorbing refrigerator odors.), freezer : 14 days (Store in an airtight freezer-safe container or wrap individual sandwiches tightly.,Keep at 0°F / -18°C or colder.,Separate sandwiches with parchment paper to prevent sticking.)