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Basil Ice Cream Sandwiches

Name: Basil Ice Cream Sandwiches
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: X
Ingredients: 3 cups heavy cream; 1 cup tightly packed fresh basil leaves, torn (about 1 ounce); 1 can (14 ounces) sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; Italian pizzelle cookies or vanilla wafer cookies

Yield
Serves 12

Prep Time
5 minutes

Cook Time
6 minutes

It doesn’t get more deliciously decadent than our Basil Ice Cream Sandwiches. These cool and crunchy sandwiches are ideal for hot summer days and perfect as a late night snack.

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Ingredients

3 cups heavy cream

1 cup tightly packed fresh basil leaves, torn (about 1 ounce)

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Italian pizzelle cookies or vanilla wafer cookies

Directions

Combine cream and basil in medium saucepan. Cook on medium heat 5-6 min. or until simmering, stirring often. Remove from heat; cover and steep until mixture is cooled to room temperature. Refrigerate at least 4 hours or until chilled completely.
Pour cream mixture into blender container. Blend on high speed until mixture is smooth and pale green and leaves are no longer visible. Continue pulsing on high speed until mixture forms soft peaks. Transfer to medium bowl. Gently fold in condensed milk, vanilla and salt. Spoon into large airtight container. Freeze 4 hours or until firm.
Slightly softened ice cream between two Italian pizzelle cookies or vanilla wafer cookies for delicious ice cream sandwiches. Sprinkle chopped pistachios on the edges before wrapping tightly in plastic wrap and storing in the freezer. Keep frozen until ready to serve.

Tips

To guarantee perfect scoops, let the ice cream sit out on the counter 5–10 min.
For the creamiest texture, make sure the cream mixture is completely chilled before pouring into the blender container.
Make basil ice cream floats by scooping prepared ice cream in tall chilled glasses, then topping with ginger beer.