Alfajores Ice Cream Cookie Sandwiches
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Large mixing bowl
- Popsicle sticks
INGREDIENTS
Ice cream:
- 2 cups/500 milliliters heavy cream, cold
- 1 can/400 grams sweetened condensed milk
- 3 tablespoons/30 grams instant vanilla pudding powder
- Dulce de leche, for filling
Cookies:
- 10 ½ tablespoons/150 grams cold unsalted butter, cubed
- 1 cup/120 grams powdered sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups/180 grams cornstarch
- 1 cup/130 grams all-purpose flour
- 2 teaspoons/6 grams baking powder
Coating:
- 10.5 ounces/300 grams milk chocolate, chopped
- 5 tablespoons/70 grams oil
- Shredded coconut, for garnish
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. Switch to a hand whisk or a spatula, and gently fold in the sweetened condensed milk and vanilla pudding powder until fully combined.
- Line a 9 x 13-inch/23 x 33 cm baking pan with parchment paper. Pour in the ice cream mixture and spread into an even layer. Freeze for at least 6 hours or overnight until solid.
- In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together until smooth and fluffy, about 2 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract. Add the cornstarch, flour, and baking powder. Mix just until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place the chilled dough between two sheets of parchment paper and roll it out to a thickness of about 3.5 mm (slightly thicker than 1/8 inch). Using a 6 cm/2.5-inch round cookie cutter, cut out circles and transfer them to a parchment-lined baking sheet, spacing them slightly apart.
- Preheat the oven to 350°F (180°C), using top and bottom heat if available. Bake the cookies for 10 to 12 minutes, until set but still pale. Let the cookies cool completely on the baking sheet.
- Remove the frozen ice cream from the freezer. Using the same 6 cm/2.5-inch cookie cutter, cut out rounds of ice cream. With the back of a teaspoon, gently press a small indentation in the center of each ice cream round and fill it with about 1 teaspoon of dulce de leche. Sandwich the ice cream between two alfajores cookies. Insert a wooden popsicle stick into the center of each sandwich. Place the assembled sandwiches on a parchment-lined tray and return them to the freezer for 1 hour to firm up.
- In a microwave-safe bowl, melt the milk chocolate in short 20-second bursts, stirring between each burst, until fully melted. Stir in the neutral oil until smooth. Dip each ice cream sandwich into the melted chocolate, letting the excess drip off. Immediately sprinkle shredded coconut around the sides. Place the finished sandwiches back on a parchment-lined tray and freeze until ready to serve.
MY NOTES
FAQ
Best way to store homemade ice cream cookie sandwiches
To store homemade ice cream cookie sandwiches without them getting soggy, make sure the cookies are completely cooled before assembly. After assembling, place the sandwiches on a parchment-lined tray and freeze them uncovered for about 1 hour until they are firm. Once firm, individually wrap each sandwich tightly in plastic wrap and then place them in an airtight container or a heavy-duty freezer bag. This double protection prevents ice crystals from forming and keeps the cookies crisp. It is important not to stack them directly on top of each other to avoid crushing. Proper storage extends their quality for up to two weeks.
Can I make the alfajores cookies ahead of time and freeze them?
Once the cookies are baked and completely cooled, arrange them in a single layer on a baking sheet and freeze until firm. After they are frozen, transfer them to an airtight container, placing parchment paper between the layers to prevent sticking. Freeze the cookies for up to one month. When ready to assemble the ice cream cookie sandwiches, allow the cookies to sit at room temperature for about 5 minutes so they are easier to handle but still firm enough to hold the ice cream.
Best dulce de leche for filling ice cream cookie sandwiches
It is best to use a thick, rich dulce de leche that will hold its shape when frozen. Look for a traditional Argentine-style dulce de leche or one labeled as “repostero,” which means it is made specifically for pastry use. This type has a thicker consistency that stays creamy without becoming runny when it contacts the ice cream. Homemade dulce de leche made from simmering sweetened condensed milk also works well if cooked until very thick. Thin or pourable varieties are not ideal, as they may leak out of the ice cream cookie sandwiches during freezing.
How long do ice cream cookie sandwiches last in the freezer?
Ice cream cookie sandwiches can last up to two weeks in the freezer if properly wrapped and stored. Each sandwich should be individually wrapped in plastic wrap or parchment paper to prevent freezer burn. After wrapping, place them in an airtight container or a heavy-duty freezer bag for extra protection. Over time, the cookies may dry out slightly and the ice cream may lose some of its freshness, but if stored well, the texture and flavor of the ice cream cookie sandwiches will remain pleasant for up to fourteen days.
What can I use instead of cornstarch?
You can substitute it with an equal amount of potato starch or tapioca starch. Both alternatives create a similar tender, melt-in-the-mouth texture. Another option is to use cake flour by replacing some of the all-purpose flour, though this will not replicate the exact crumbly texture typical of alfajores. Regular flour alone will make the cookies denser and less delicate. It is important to note that the unique lightness of traditional ice cream cookie sandwiches with alfajores depends heavily on using cornstarch or a proper substitute.
Prevent the ice cream from melting too fast while assembling
Work in a very cold environment. Chill your baking sheets, cookie cutters, and even the alfajores cookies in the freezer for at least 15 minutes before assembly. Remove only a few ice cream rounds from the freezer at a time, and work quickly when filling with dulce de leche and sandwiching with the cookies. If the ice cream becomes too soft, immediately return the partially assembled sandwiches to the freezer to firm up.
Do I have to use popsicle sticks?
The stick adds a fun, ice pop-like presentation and makes handling easier, especially for younger eaters. However, the sandwiches can be served just as easily without sticks, eaten like regular sandwich cookies. If you decide not to use sticks, make sure to freeze the assembled sandwiches very well so they stay firm enough to handle by hand.
Why does the recipe use vanilla pudding powder?
It improves the texture and stability of the ice cream. Instant pudding powder contains modified starches that help bind water and fats, preventing large ice crystals from forming during freezing. This results in a creamier, smoother ice cream without the need for churning. It also helps the ice cream hold its shape better once sandwiched between the cookies.
