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Bourbon Ice Cream Sandwich
Bourbon chocolate sandwich biscuits layered with a creamy homemade ice cream mix, frozen and cut into squares. They are perfect for summer, crunchy, soft, rich and delicious.
Summer is hitting us and homemade ice creams are the best solution to get cooling. Now if you are like me and don’t have an ice cream machine, then this is the recipe for you. But the start of the show is condensed milk. Not any condensed milk, full cream sweetened condensed milk. The biscuits have a delicious indulgent chocolate flavor that contrast the vanilla scented ice cream. A few chocolate chips add a yummy crunch with every bite.
Growing up, after school my mum and I would walk back home and stop at the 20th Century (local store) and buy the max ice cream sandwich which was two biscuits sandwiched with vanilla ice cream. It was crunchy and soft and creamy all at once. So I have been an ice cream sandwich connoisseur since a very young age. If I am endorsing a recipe I promise you it is worth every bite.
What ingredients do you need to make these Bourbon Ice Cream Sandwiches?
Condensed milk –
You need full cream sweetened condensed milk to make the ice cream base layer. This allows the ice cream to freeze but also stay creamy when ready to cut and serve. I have used Nestle full cream sweetened condescend milk here.
Whipping cream –
You want to use a full fat whipping cream, that is beaten to stiff peaks. This might take a little time and I would recommend using an electric beater to beat the cream as it the stuff peaks help keep the ice cream base thick and set well.
Bourbon sandwich biscuits –
I have used bourbon sandwich biscuits but you can use any sandwich biscuits you like, I think these are perfect for the ice cream base.
Chocolate chips –
This is optional. I like the crunch it adds into the ice cream base.
Vegan option –
Use any vegan sandwich biscuits and a vegan condensed milk with a plant based whipping cream. This recipe works well using coconut cream as well.
What equipment do you need to make these Bourbon Ice Cream Sandwiches?
You will need cling wrap and a loaf tin to set the ice cream sandwiches. I like to use sharp knife to cut these into pieces once frozen. Note: you can use a whisk to make the whipped cream but I prefer using an electric beater instead.
How to make these Bourbon Ice Cream Sandwiches?
Start with whipping cream that are whipped to stiff peaks. Add chocolate chips, fold and set aside. Line the loaf tin with cling wrap this will help remove them once frozen. Layer the bourbon sandwich biscuits at the bottom, layer the ice cream base on top and cover with more bourbon sandwich biscuits evenly. Cover with cling wrap and freeze for 4-6 hours until firm. Remove from the tin and cut into squares. Serve immediately.
Serve and storing Bourbon Ice Cream Sandwiches?
I prefer serving these ice cream sandwiches with milk or dunk them into melted chocolate. But they are delicious on their own. Serve them as a dessert and it is a greta make ahead recipe to serve a crowd. Once they are cut into individual pieces, store them in a zip lock bag in the freezer for up to 2 months.
Looking for more homemade ice cream recipes?
Now that we have covered how to make Bourbon Ice Cream Sandwiches, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Bourbon Ice Cream Sandwich
- Mixing bowl
- Loaf tin
- Cling wrap
- 200 ml Full fat whipped cream stiff peaks
- 100 ml Full cream sweetened condensed milk
- 50 gm Chocolate chips
- 25 gm Crushed biscuits
- 12 Whole sandwich biscuits you can use your favourite one
- Mix the whipped cream, condensed milk, chocolate chips, crushed biscuits until smooth. set aside.
- Line a 7-inch loaf tin with cling wrap generously.
- Layer 6 sandwich biscuits at the bottom. Spread the whipped cream filling evenly over the biscuits. Top with the remaining 6 biscuits. Cover the top with the remaining cling wrap.
- Place in the freezer for 4-6 hours until firm. Remove from the tin and discard the cling wrap. Using the sandwich biscuits as a guide, portion into 6 pieces and serve.
- Make sure the whipped cream is beaten to stiff peaks before adding the rest of the ice cream ingredients.
- Freeze for as long or little time depending on your freezer, we want the sandwiches to hold its shape once they are cut into.