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Mexican Ice Cream Sandwiches




Source of Recipe


Internet


List of Ingredients




Chocolate cookies
6 large eggs
2 cups sugar
8 cups half-and-half
2 tablespoons ground cinnamon
2 tablespoons vanilla extract

Beat eggs lightly in a large bowl. Add sugar, half-and-half, cinnamon and vanilla. Blend well.

Allow to sit in an airtight container in the fridge overnight to intensify the flavors, or transfer directly to an ice cream freezer and process according to manufacturer's instructions.

When completed, store ice cream in an airtight container in the freezer for at least 24 hours to firm up further.

Lay out a dozen chocolate cookies. Put 1 to 3 tablespoons (depending on size of cookies) of cinnamon ice cream on top of each, and top this with another dozen cookies.

Freeze in an airtight container until serving time.

Makes 12 ice cream sandwiches, enough to serve about a dozen people or fewer, if the cookies are small.



Recipe