Easy No-Churn Firecracker Ice Cream Sandwiches
A quick and simple no-churn ice cream sandwich recipe using pound cake and festive sprinkles, perfect for summer celebrations and last-minute desserts.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 12 sandwiches 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) heavy whipping cream, chilled
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 loaf pound cake, sliced into 12 equal pieces
- 1/2 cup red, white, and blue sprinkles
- Optional: fresh berries (blueberries or strawberries) for serving or layering
Instructions
- Pour the chilled heavy whipping cream into a mixing bowl. Using a hand or stand mixer, beat on medium-high speed until soft peaks form (about 3-4 minutes).
- Gently fold in the entire can of sweetened condensed milk and vanilla extract using a spatula, keeping the mixture light and airy.
- Lay out half of the pound cake slices on a parchment-lined baking sheet. Spoon about 2 tablespoons (30 g) of the ice cream mixture onto each slice, spreading evenly.
- Place the remaining pound cake slices on top, pressing gently to form sandwiches. Roll the sides of each sandwich in red, white, and blue sprinkles.
- Freeze the assembled sandwiches for at least 3 hours or until firm. Slice carefully if desired before serving.
Notes
Chill the mixing bowl and beaters before whipping cream for better results. Use gentle folding to keep the mixture airy. Freeze sandwiches for at least 3 hours to prevent melting. Toast stale pound cake for texture contrast. Sprinkles stick better if rolled immediately after assembly.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: no-churn ice cream, ice cream sandwiches, summer dessert, easy dessert, firecracker sprinkles, pound cake dessert, quick ice cream