These dreamy frozen treats are perfect for summer days and they won't take a ton of time or ingredients. What could be better?
"There are times for ice cream made with a custard base that's cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream." -- Amy Ho
Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020
1. Line a 9x13 baking pan with parchment paper, leaving some paper hanging over both sides. Set aside.
2. In large bowl, combine condensed milk, vanilla, rose water, and salt. Set aside.
3. In bowl of stand mixer fitted with whisk attachment, whisk heavy cream on high speed 2 - 3 minutes until medium-stiff peaks form. Fold about 1 cup whipped cream into condensed milk mixture. Fold in remaining whipped cream.
4. In small bowl, mash 3/4 cup raspberries with fork. Fold into ice cream mixture along with remaining 3/4 cup raspberries and pistachios. Transfer mixture into prepared baking pan and cover pan tightly with plastic wrap. Freeze 4 - 5 hours (or preferably overnight) until firm.
5. Lift ice cream from baking pan and use large knife or cookie cutter to cut out 10 - 12 portions roughly the same size as cookies you are using. To assemble, top a cookie with ice cream and place another cookie on top. Serve immediately.
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