Ingredients
-
2 tablespoons
sugar
-
1 1/2 teaspoons
cornstarch
-
1 tablespoon
butter, melted
-
1/2 cup
2% low-fat milk
-
1/2 teaspoon
vanilla extract
-
2/3 cup
sweetened condensed milk
-
1 cup
heavy whipping cream
-
1
semi-sweet chocolate baking square, melted
-
18 chocolate chip cookies or 18
sugar cookies
-
miniature semisweet chocolate chips or chocolate sprinkles or chopped unsalted peanuts (optional) or
flaked coconut
(optional)
Directions
- In a small saucepan, combine the sugar, cornstarch and butter; stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk.
- In a large mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Divide between two freezer containers. Stir melted chocolate into one container until well blended. Cover and freeze both mixtures for 6 hours or until firm.
- To assemble, place 1/3 cup of ice cream on the bottom of a cookie. Top with another cookie; press down gently. If desired, roll sides of ice cream sandwich in chocolate chips, jimmies, peanuts or coconut. Wrap in plastic wrap. Repeat. Freeze until serving.