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–+ servings

Rhubarb and Custard Ice Cream Sandwiches

Delicious ice cream sandwiches made with rhubarb and custard.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Ice Cream
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb, chopped
  • 1 cup custard
Cookies
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips

Method
 

Make Ice Cream
  1. In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Mix well.
  2. Add chopped rhubarb and custard to the mixture. Stir until combined.
  3. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
  4. Transfer the ice cream to a container and freeze for at least 2 hours.
Make Cookies
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together softened butter and brown sugar until smooth.
  3. Mix in flour, baking soda, and salt until well combined.
  4. Fold in chocolate chips.
  5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes or until golden brown. Let cool.
Assemble Sandwiches
  1. Take one cookie, add a scoop of rhubarb and custard ice cream, and top with another cookie.
  2. Repeat until all cookies and ice cream are used.
  3. Serve immediately or freeze for later.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, allow the ice cream to soften slightly before assembling the sandwiches.

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