Cardamom Caramel Ice Cream Sandwiches

For the no churn ice cream:
In a small bowl, combine the sweetened condensed milk and vanilla extract. Set aside. In the bowl of a mixer fitted with a whisk attachment, whip the cream until soft peaks form. Slowly fold in the sweetened condensed milk mixture and the cardamom. Pour into a parchment or plastic wrap lined large (9×5 or similar) loaf pan. Cover with a sheet of plastic wrap and freeze 6 hours or until firm.

To assemble the sandwiches:

Spread a generous amount of dulce de leche on 10 of the 20 cookies. Set aside.

Remove the ice cream from the freezer and allow it to sit at room temperature for 5 minutes to soften. Put the ice cream into a mixer bowl and with the beater attachment, stir until softened and combined but not melted.

Using a large cookie or ice cream scoop, place one scoop of the softened ice cream on the other 10 cookies (the 10 without the dulce de leche). Spreading ice cream using an offset palate knife to the edges of the cookie. Sandwich the cookies together and return to the freezer until serving. Cover with plastic wrap you if you plan to leave them in the freezer for more than 3 hours.

This post is in no way sponsored by Jules Destrooper. I just really love the cookies!

The No Churn Ice Cream recipe was adapted from Martha Stewart.