“Freedom Flag” Chocolate Chunk Chipwiches w/ Homemade, No-Churn Ice Cream
This is a recipe best described by photos.
Because really — Are you looking at these pics?!
It might sound hard to believe, but these ice cream sandwiches are actually super easy to prepare, so don’t be intimidated — You got this! The biggest hurdle to completing these stunners is time, so get ready for a few different steps + some annoying wait time in-between — This recipe requires patience, and wine, so equip yourself amply with both. But duration aside, the actual steps themselves are really, truly easy, so even the novice baker can whip these up for the 4th.
Like all good stories, this recipe begins with ice cream.
The key to no-churn, homemade ice cream is a simple mix of heavy cream, vanilla, and sweetened condensed milk — That’s it! The heavy cream gets gently whipped into whipped cream (duh), which you then fold into the vanilla/sweetened condensed milk. Lastly stir in any choice of filling — I used chopped dark chocolate nonpareils + patriotic sprinkles — then freeze overnight in a parchment-paper lined loaf pan.
And if this sounds embarrassingly easy?
It is! Happy Friyay to you.
After the ice cream is out-of-the-way it’s time to focus on the cookies. This is my go-to chocolate chip cookie recipe for chewy, buttery cookies with a soft center + crispy edge — They bake up incredible, so get ready to do extra crunches. The gist for these is like any other cookie recipe (flour, egg, brown sugar, butter) and there’s no need to chill the dough, either — As soon as it comes together, bake away!
Once the cookies are baked + the ice cream frozen all that’s left to do is assemble, which is honestly the best part.
Homemade chipwiches are sloppy, lop-sided, and messy, and that’s exactly what makes them amazing — I tried to keep mine on the neater side for artistic integrity (FYI – I failed) but clearly each sandwich is imperfect in its own delicious way. Actually compiling the sandwiches only takes a few minutes, and frankly at the rate ice cream melts, that’s all you have!
Work quickly, sprinkle liberally, and enjoy 🙂 xo
"Freedom Flag" Chocolate Chunk Chipwiches w/ Homemade, No-Churn Ice Cream
- ICE CREAM:
- 14 oz can Sweetened Condensed Milk
- 1 – 2 tsps Vanilla
- 1 pint Heavy Cream
- 3/4 cup Chopped Candy or Chocolate Chips
- 1/4 cup Red, White, & Blue Sprinkles
- parchment paper for freezing
- 2 cups All Purpose Flour, sifted
- 2 tsps Baking Soda
- pinch of Salt
- 3/4 cup Salted Butter, melted
- 1 large Egg
- 1 cup Dark Brown Sugar, tightly packed
- 1 1/2 tsps Vanilla
- 1 1/2 cups Chopped Chocolate or Chocolate Chips
- 1/4 cup Red, White, & Blue Sprinkles + more for decorating
- Crisco to grease
- parchment paper for sandwiches
- Line standard-sized loaf pan with parchment paper, then set aside.
- Begin by preparing the ice cream. In small mixing bowl combine the sweetened condensed milk and vanilla, adding 1 or 2 tsps depending on how strong of a vanilla taste you prefer. Next, in food processor gently pulse the heavy cream for ~30 seconds until a whipped texture forms. Fold the whipped cream into the milk mixture until combined, then last stir in the candy/chocolate chips and sprinkles. Transfer to parchment-lined loaf pan, then freeze overnight.
- Pre-heat oven to 350F. Amply grease two baking sheets with crisco.
- In large mixing bowl combine the flour, baking soda, and salt. In another, large mixing bowl, whisk together the butter, egg, brown sugar, and vanilla until smooth. Slowly add the dry ingredients to the wet, using a spoon to bring the dough together. As the dough forms, stir in the chocolate chunks and sprinkles until all ingredients are well combined.
- Form dough into golf ball sized rounds, then transfer to greased baking sheets – flatten the tops as you do! When ready, bake for 9 – 10 minutes until cookies are just beginning to set around the edges. Allow to cool for several minutes on baking sheet, then transfer to wire rack to completely cool.
- Once ice cream has frozen overnight and the cookies are cooled, line another baking sheet with parchment paper. Scoop liberal servings of ice cream in between two cookies, then roll/sprinkle with additional sprinkles before quickly transferring to parchment-lined sheet — This needs to go quickly, as the ice cream will be melting! As soon as all sandwiches are made, immediately transfer back to freezer and allow to set for ~2 hours, then EAT!