Chai Ice Cream Sandwiches

Something Extra
Summer 2015

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Cool off with recipes from our latest edition of Something Extra!


Chai Ice Cream Sandwiches

Chai Ice Cream Sandwiches
Chai Ice Cream:
2½ cups half & half
1/4 cup Pacific Chai Spice or Vanilla Chai Latte Powder
1 (14- oz.) can sweetened condensed milk

Chai Blondies:
3/4 cup packed brown sugar
1/4 cup butter, softened
3 tbsp. Pacific Chai Spice or Vanilla Chai Latte Powder
1 tsp. vanilla extract
1 egg
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. sea salt

This fantastic no-cook ice cream is great sandwiched between cookies or just on its own.

Prep: 30 minutes, Bake: 12 to 14 minutes
Chill/Freeze: overnight, Serves: 8

1. Whisk together half & half, chai powder and sweetened condensed milk in a large bowl. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

2. Preheat oven to 350°F. Line a 13X9-inch baking dish with foil, pressing into the corners well; coat with nonstick cooking spray. Stir together brown sugar, butter, chai, vanilla and egg in a medium bowl until creamy. Stir in flour, baking powder and salt.

3. Spread into prepared dish as evenly as possible, pressing well into the corners*. Bake for 12 to 15 minutes or until barely firm to the touch. Let cool slightly, then remove cookies from dish by lifting out foil. Cut in half to form 2 squares, then cut one section into 8 pieces; freeze until firm. 

4. Spread all or just a portion of ice cream onto the bottom side of the larger cookie; place
cut cookies on top and freeze until firm. Cut between squares when firm to make individual
ice cream bars.

*Place lined pan in preheated oven for 2 minutes before adding cookie dough to make spreading easier. Mixture will be a very thin layer.

Nutritional Information:
480 calories, 8 g protein, 20 g total fat (12 g sat.), 68 g carbohydrate, 0 g fiber, 59 g sugar, 79 mg cholesterol, 206 mg sodium, 13 points


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